A Vegetable Lasagna with Carrots, Zucchini, Spinach, Mushrooms and 3 Cheeses, from a Cosori recipe
I wanted to make this in my Cosori Instant Pot Pressure / Multi Cooker, But I guess its not the biggest one, so its small for the recipe requirements. But it is just as good made from the oven.
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Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
Lasagne med vegofärs
Lasagne med vegofärs är en vegetarisk lasagne med sojafärs- eller vegofärssås, Bechamelsås samt riven mozzarella varvat med pastaplattor.
5 portioner. Alla ingredienser i filmen samt i receptet här:
Serveringsförslag
Vegolasagne passar när som - vardag, fest och buffé.
Servera gärna lasagnen med en tomatsallad, blandad grönsallad samt eventuellt ett gott italienskt bröd som focaccia.
Går även utmärkt att frysa in och ha som lunchlåda.
Best Ever Veggie Sour Cream Lasagna | Meal Studio
Don't like ricotta or simply ran out? Don't worry, our Veggie Lasagna embraces that incredible tanginess from sour cream and leads to a delicious meal.
This may seem like a weird combination but it is secretly so creamy and adds a lot of flavor. But don't take my word for it, make this yourself with whatever veggies you prefer and find out. This can also be adapted to have a meat sauce filling, but I sometimes prefer a veggie lasagna instead.
YIELDS
1 SERVING
PREP TIME 25 mins
COOK TIME 1 hr
TOTAL TIME 1 hr 25 mins
Ingredients:
1 lb lasagna
1 lb mushrooms, sliced
¾ cup green bell pepper, chopped
¾ cup onion, chopped
3 cloves garlic, minced
2 tbsp vegetable oil
26 oz pasta sauce
1 tsp dry basil
15 oz sour cream
4 cups mozzarella cheese, shredded
2 eggs
½ cup Parmesan Cheese, grated
salt
pepper
Directions:
1
In a large pot of boiling water cook the lasagna sheets, according to instructions. Rinse under cold water, drain and set aside until needed.
2
Preheat the oven to 350 F.
3
Meanwhile, cook the mushrooms, green peppers, onion, and garlic in oil in a large saucepan. When vegetables start softening, stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
4
Next, mix together sour cream, 2 cups Mozzarella cheese, and eggs.
5
To assemble the lasagna, in a greased baking dish, spread 1 cup of tomato sauce on the bottom of it. Further, layer lasagna noodles, cheese mix, sauce, and Parmesan cheese, 1/2 the amount of each. Then, repeat the layering and top with remaining Mozzarella cheese.
6
When done, bake, for 40 minutes, or until golden on top. Let stand 15 minutes before serving.
CATEGORY
MAIN MEALS, VEGETERIAN
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Healthy Southwest Lasagna
My healthy southwest lasagna incorporates tons of fresh veggies, but still appealing to the meat lover by a few layers of turkey. Super simple and delicious for the whole family to enjoy.
Vegan Lasagna
In Sheri's first turn in front of the camera we will show you how we made a vegan lasagna for a neighborhood potluck. Vegan, gluten-free, and delicious.