best vegetarian lasange recipe?

Question

i am still following a recipe from my garfield annual 1988. Its pretty foolproof and always goes down well with the family but any suggestions for improving would be welcome. thanks

WOW thanks for all your help everyone!!!
x

Answer 1

Veggie Lasagna Florentine

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

SPINACH LASAGNA

3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.

Answer 3

This is a really simple one.
Mix ricotta, chopped spinach(I've only used frozen but I'm sure fresh works too, you might need to blanch it first), salt, pepper, and an egg or two. Layer with noodles, tomato sauce (I like to heat the jar stuff and add a tiny bit of cinnamon), and grated mozzarella. Top with sauce mozzarella and parmesan. Bake in a 350 oven until the cheese is bubbly.
Happy eating.

Answer 4

Modified slightly from the original Moosewood Cookbook:

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.


Making the sauce from scratch is somewhat labor intensive, but SO worth it!

Answer 5

Naples-style Carnival Lasagne

Ingredients:

3 tbsp.extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1/2 tsp.crushed red pepper flakes
1 (28 oz.) cancrushed Italian tomatoes
1 tbsp.dried oregano leaves
1bay leaf
1 3/4 cupsfreshly grated Parmigiano cheese
1 (15 oz.) carton ricotta cheese
4egg yolks
1/2 tsp.salt
1/4 tsp.pepper
1 box BARILLA Oven Ready Lasagne
1 (16 oz.) poundmozarella cheese, shredded

HEAT oil in large skillet over medium heat. Add onions, garlic and red pepper flakes; saute 2 to 3 minutes, stirring occasionally.
ADD tomatoes, water, oregano and bay leaf; simmer over low heat for 30 minutes, stirring occasionally. Remove bay leaf and stir in 2 tablespoons Parmigiano cheese.
MIX ricotta, remaining Parmigiano cheese, egg yolks, salt and pepper in a large bowl. Set aside.
PREHEAT oven to 350 degrees.
TO ASSEMBLE: Spread 1 cup of sauce in a 13x9-inch baking dish; top with 4 lasagne sheets. Spread 1 cup of the ricotta mixture over pasta and top with 1 cup mozzarella cheese. Repeat with two more layers of ingredients, using 2/3 cup sauce in each layer. Over last mozzarella cheese layer, spoon remaining 2/3 cup sauce and sprinkle with 1 cup mozzarella cheese.
COVER and bake 40 minutes. Uncover; bake an additional 15 minutes. Let stand 10 minutes before serving.

Answer 6

Do you use morning star farms veggie crumbles? Some like sliced up veggies such as broccoli and squash

Answer 7

whose not on to eggplant lasagna: eggplant diagonally cut saute inn pan first and tomato sauce( basil ,crushed tomatoes, garlic, crushed red pepper cermini) layer by layer., mozzeralla on top like you do enchiladas

Answer 8

I saw one that used zuchinni in place of noodles, google search that one its alright.

Answer 9

http://www.exactrecipes.com/vegetarian-dishes.html

Answer 10

http://www.vegweb.com