Does anyone know how to make a vegetarian Lasagna?

Answer 1

Veggie Lasagna Florentine

Original recipe yield: 12 servings.

INGREDIENTS:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
1 pinch brown sugar
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) container nonfat cottage cheese
2 eggs
3 tablespoons dried basil, divided
1/4 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

DIRECTIONS:
Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

Answer 2

There are a few good recipes above, but being Italian and veg. for over 14 years, I find that using Portabello and Shitaki mushrooms in place of meat has the most flavor. Always make your sauce from scratch and make an abundance of it, you can use it later for pizza, and other pasta. One other flavor hint; when your lasagna has just 10 min. or so left to cook lightly sprinkle the top with bread crumbs and pignolli(pine) nuts!!!!

Answer 3

yes

Vegetarian Lasagna Recipes

Ingredients:
2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves
2 jars (28 ounces size) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

Directions:
Heat oven to 350 F.

Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles.

Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly.

Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

This recipe for Easy Meatless Lasagna serves/makes 6

Answer 4

Pick up a copy of the original Moosewood Cookbook (the one with the "handwritten" recipes, published by 10 Speed Press.)

I use the Marinara variation of their tomato sauce (the one with all the extra veggies) and then use it to make their lasagna. It's SO incredibly delicious. I've fed it to many meat eaters and not a one of 'em went away feeling deprived. I'd paste the recipe here if I had it on this computer.

Edit: I had the recipe in my e-mail... making the sauce from scratch is extra work, but it's totally worth it! The cookbook version has mushrooms and fresh parsley also, but I don't like mushrooms so I've never put them in and the parsley doesn't really add anything so I've stopped adding it.

Sauce

2 to 3 Tbsp olive oil
2 c chopped onion
1 med bell pepper, diced
2 med stalks celery, minced
1 to 2 med zucchini, diced
2 to 3 med ripe tomatoes, chopped
handful of fresh basil leaves, chopped
2 tsp dried basil
1 tsp oregano
1 tsp thyme
1 1/2 tsp salt
1 29oz can tomatoes
1 6oz can tomato paste
1 Tbsp honey
black pepper, to taste
4 to 6 cloves garlic, minced

Heat olive oil in large sauce pot or Dutch oven. Add onion, bell pepper, celery, zucchini, fresh tomatoes, fresh basil, dried herbs and salt. Saute over medium heat until the onion is very tender (10 or so minutes.)

Shred canned tomatoes (juice and all) briefly in blender. Add canned tomatoes, tomato paste, honey and black pepper. Bring to a boil then lower heat and cover partially. Simmer 20 to 30 minutes.

Add garlic and simmer an additional 10 minutes.

Refrigerate overnight for flavors to blend. (Yummm....)


Lasagna

1 batch sauce (I always prepare a day ahead and refrigerate)
box lasagna noodles (they work just fine uncooked or you can boil them for half the time given on the box)
pint lowfat ricotta
1 lb grated mozzarella
tub grated parmesan, romano, asiago (or a combination thereof)


Preheat over to 375.

Spread some sauce over the bottom of a 9x13 pyrex baking dish. Layer ingredients as follows:

Single layer of noodles (break to fit)
Half the ricotta, spread over noodles
One third of the sauce
Half the mozzarella
Single layer of noodles
Remaining ricotta
One third of the sauce
Remaining mozzarella
Single layer of noodles
Remaining sauce
Parmesan/romano/asiago sprinkled over the top (as MUCH or as little as you like)

Bake for 45 minutes, tenting loosely with foil if it starts getting too brown. Let stand 10 minutes before serving

Answer 5

VEGETARIAN LASAGNE

8-16 oz. lasagna noodles, rinse in cold water
2 med. onions, chopped
4 cloves minced garlic
3 tbsp. olive oil
3 c. tomato sauce, canned tomatoes or thinned paste
2 tbsp. oregano
1 tsp. basil
1/4 c. fresh parsley, chopped
2-3 tsp. salt
1/2 to 3/4 lb. sliced mushrooms
1 (15 oz.) canned kidney beans, drained
3/4 lb. Mozzarella cheese
1/2 c. Parmesan cheese
2 c. ricotta cheese

Saute until soft onions, garlic in olive oil. Add tomatoes, herbs and salt. Cook 30 minutes, simmering, stir often. Saute mushrooms quickly and separately. Add mushrooms and beans.
Assemble: Layer noodles on shallow baking dish, 1/3 sauce, 1/3 ricotta, 1/3 Mozzarella, 1/3 Parmesan. Bake at 375 degrees for 20 minutes. 8 servings

Answer 6

There are a ton of great recipies on FoodTV.com
You can search by ingredients you have or the name of the food you're making.

Just don't use the lasagna noodles that say you do not need to cook them before putting the lasagna together. They turn out gross!

Answer 7

Assuming you know how to make Lasagna with meat, just replace the meat with fast cooking veggies of your choice (such as squashes (summer varieties, but maybe saute them first to control too much moisture) , onions, tomatoes (of course) and/or meat substitutes if you use them! Voila' Vegetarian Lasagna.

Answer 8

The website allrecipes.com is awesome!! It has all kinds of free recipes, including a large selection of vegetarian dishes. You can set up your own recipe box online to save recipes you like, change number of servings, and even export the ingredients to a grocery list that you can print. Check it out!

Answer 9

Here's one that's just cheese, no meat:

* 16 ounces uncooked lasagna noodles
* 1 (26 ounce) can spaghetti sauce
* 1 pound cottage cheese
* 8 ounces shredded mozzarella cheese
* 8 ounces shredded Cheddar cheese
* 1 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
4. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.


Here's one that has spinach and cheese:

* 20 lasagna noodles
* 2 tablespoons olive oil
* 1 cup chopped fresh mushrooms
* 1 chopped onion
* 1 tablespoon minced garlic
* 2 cups fresh spinach
* 3 cups ricotta cheese
* 2/3 cup grated Romano cheese
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon dried basil leaves
* 1/2 teaspoon ground black pepper
* 1 egg
* 3 cups mozzarella cheese, shredded
* 3 cups tomato pasta sauce, divided

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta, Romano, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9X13 inch baking dish. Spread 2 cups of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella and 1/3 cup parmesan on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.


Both recipes are from allrecipes.com

Answer 10

YEAH SURE FIRST U GOTTA FIND A VEGETARIAN AND THEN MAKE THEM SOME LASAGNA.