vegetable lasagne recipes
Filed Under: french  

- 2 tablespoons vegetable oil
- 1 1/2 cups zucchini
- 2 medium potatoes
- 1 cup vegetable stock
- 2 garlic cloves
- 4 medium celery ribs
- 1 1/2 cups dry red wine
- 1 teaspoon dried basil
- 2 tablespoons tamari soy sauce
- 1 pinch black pepper
- 1 1/2 cups cut green beans
- 1 lb sliced mushrooms
- 2 cups onions
- 1 tablespoon vinegar
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon molasses
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- 2 medium carrots
- 1 pinch dried thyme

- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 green bell pepper
- 4 eggs
- 1 1/2 cups milk
- 4 large mushrooms
- 1/2 cup onions
- 1 dash cayenne
- 2 cups cheddar cheese

- 1 14 1/2-ounce can diced tomatoes in juice
- 6 garlic cloves, minced 1 pound small red-skinned potatoes, quartered
- 2 large carrots, peeled, chopped
- 10 cups (or more) water
- 2 medium zucchini, chopped
- 1/2 pound green beans, trimmed, cut into 1-inch pieces
- 2 leeks (white and pale green parts only), thinly sliced
- 4 fresh thyme sprigs
- 1 bay leaf 1 cup farfalle (bow-tie pasta)Pistou
- 1 cup dried cannellini (white kidney beans)
- 1 large onion, chopped

- 2 tablespoons olive oil
- 3 carrots
- 2 fresh bay leaves
- parsley
- 3 stalks celery
- 3 leeks
- 1 large onion
- 2 large garlic cloves, peeled (or more if you like)
- 6-8 peppercorns

- Fresh basil sprigs
- 1 garlic clove
- 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces) 1/2 cup pitted Kalamata olives or other brine-cured black olives
- 1/4 cup extra-virgin olive oil
- 4 green onions (white and pale green parts only), thinly sliced
- 1 tablespoon drained capers
- 6 anchovy fillets
- 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
- 5 teaspoons chopped fennel fronds (optional)
- 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
- 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
- 2 tablespoons fresh lemon juice

- 1 large onion, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
- 2 medium zucchini, trimmed, cut into 1-inch pieces
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 28-ounce can seasoned crushed tomatoes with Italian herbs 12 ounces penne pasta 1/4 cup chopped fresh parsley

- 1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
- 9 cups water
- 1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon extra-virgin olive oil
- 1 medium onion, chopped
- 1/4 lb sliced pancetta, chopped
- 1 medium boiling potato, peeled and cut into 1/2-inch pieces
- 1 medium turnip, peeled and cut into 1/2-inch pieces
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 1/4 cup extra-virgin olive oil
- 1/4 small cabbage, cored and chopped (2 cups)
- 3 large garlic cloves
- 1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
- 1 bay leaf (not California)
- 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
- 1 (10-oz) package frozen baby lima beans
- 1 oz grated parmesan (1/3 cup)
- For soup
- 1/2 teaspoon kosher salt
- 5 oz baby spinach (5 cups) For pistou
- 1 1/2 teaspoons salt
- 2 sprigs fresh thyme
- 1 1/2 cups fresh basil leaves
- 1 small fennel bulb