Canadian Living

Roasted Vegetable Lasagna

Jul 14, 2005

This bubbly, savoury lasagna is irresistible with its layers of roasted vegetables, tomato sauce and béchamel sauce. Since the recipe makes two dishes, enjoy one right away and freeze one for later. Find the recipe for Béchamel Sauce linked in the preparations, below.

Tri-Colour Quinoa Lasagna with Local Seasonal Vegetables

May 13, 2009

Roasted and stir-fried vegetables are layered between flavoured quinoa to create a healthy and colourful take on vegetarian lasagna. My middle daughter is the lone vegetarian in a household of meat lovers. I find lately I've been incorporating more and more vegetarian options into our meals. It's easier on the family budget, the environment and our collective waistlines! That being said, I do find it more difficult to find a vegetarian meal that is "company worthy". This recipe, created with local veggies, is substantial enough to satisfy meat eaters and impressive enough for a casual dinner with friends. While I love how nutritious quinoa is, I sometimes find it a bit bland. Mixing the quinoa layers with 3 different sauces adds a flavour boost. Use the vegetables listed or try ones that are in season in your local area. If you select items that are fresh and colourful you can't go wrong. While the ingredient list looks long don't be daunted, most of the work is building the lasagna layers and the preparation is not complicated. Serve with a dollop of sour cream and a light green salad for a delicious, healthy and budget-friendly (under $40 including salad) dinner with friends.

Exquisite Roasted Garlic and Vegetable Lasagna

May 12, 2009

My family absolutely loves this dish. It is one of those wonderful dishes that is best prepared the day ahead which leaves you plenty of time for entertaining when your friends are over. It came about as my son was dating a girl who was a vegetarian, I wanted to make a dish for supper that we could all enjoy with her. I looked at a variety of recipes and formulated this one, which we have come to love - I have shared the recipe with garlic loving friends who just can't get enough! All the ingredients can be grown in my backyard, although I usually buy the eggplant at the St. Jacobs Farmers market in Waterloo, about 15 minutes from my home. Serve this with a caesar salad and some crusty bread and voila! A meal your friends won't soon forget!

Slow Cooker Layered Bean and Polenta Casserole

Mar 15, 2012

If you are a lasagna fan, you will love this delicious combination of vegetables, beans, cheese and herbs.

Vegetarian Lasagna

Jan 31, 2008

Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.

Moussagna

Dec 4, 2008

I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.

Easy Vegetarian Lasagna

Nov 27, 2008

This is a delicious, quick and easy, no meat Lasagna. Leftovers are very successfully frozen. You can use 2 C of vegetables that you prefer. I prefer Portabello or Crimini mushrooms.

Pete's Frootique's Roasted Vegetable

Aug 6, 2005

Pete's Frootique of Bedford, N.S., in the greater Halifax area, is the brainchild of Pete Luckett, Canada's popular TV fruit-and-vegetable expert. As well as fresh produce, the large store includes a juice bar, a butcher, a specialty British food shop and European deli and lunch counters. Many meals-to-go can be ordered from the deli counter and some of the favourites are shepherd's pie, Greek spinach pie and this vegetable "lasagna," which includes no noodles but layers of tasty oven-roasted vegetables. You can, of course, add lasagna noodles if you wish or a layer of other roasted vegetables, such as red peppers.

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