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Vegetarian Lasagna Recipe


1 (.25 ounce) package active dry yeast

2 tablespoons olive oil

2 cups whole wheat flour

1 cup water

1 (1 ounce) package tomato paste

2 (3 ounce) packages instant Italian-style cremini-dosa

1 (15 ounce) can tomato juice

1/2 cup vegetable oil

2 1/2 tablespoons vegetable oil

1 (5 ounce) package ricotta cheese, diced

1 (10 ounce) package shredded mozzarella cheese

2 tablespoons dried minced onion

1 teaspoon salt

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 cup spaghetti sauce

1 cup shredded mozzarella cheese

1 pound mozzarella cheese, sliced

1 1/2 pounds Italian sausage

1/2 cup Italian sausage, sliced

1/2 cup diced green bell pepper

1/2 cup chopped fresh parsley

1 cup chopped fresh rosemary

1/2 pound mozzarella cheese, sliced


Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, dissolve yeast, olive oil, 2 cups whole wheat flour, water, tomato paste, instant Italian-style cremini-dosa, tomato juice, vegetable oil and vegetable oil in the order recommended by the manufacturer. Stir flour mixture into yeast mixture. Beat until smooth.

Pour spaghetti sauce into a large bowl. Stir in the ricotta cheese, mozzarella cheese and 1/2 pound of mozzarella cheese. Mix gently until nothing sticks. Transfer to a large baking dish.

Bake in preheated oven until bubbly, about 2 hours. Cool slightly, and sprinkle with cheese.

While the spaghetti sauce is warm, in a small bowl, mix the ricotta cheese, mozzarella cheese, 1 1/2 pound of mozzarella cheese, Italian sausage, 1/2 cup sliced green bell pepper, parsley, rosemary, mozzarella cheese and remaining 1/2 pound of mozzarella cheese until well blended. Serve warm or cool.

Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake spaghetti sauce in preheated oven until bubbly, about 15 minutes. Remove from oven and allow to cool.

Serve spaghetti sauce with bread, spaghetti squash, broccoli and mushrooms in a large bowl.