Does anyone have a good recipe for vegetarian lasagne?

Question

The dish I'm thinking of has a white sauce and spinach/broccoli/carrots diced up between layers. No mushrooms and very yummy. I have searched recipe sites but can't find anything quite right.

Answer 1

Vegetarian Lasagna

INGREDIENTS:
1 (16 ounce) can diced tomatoes
1 (16 ounce) package instant lasagna noodles
1 bunch fresh spinach, washed and chopped
2 large carrots, shredded
2 large zucchini, diced
2 summer squash, diced
1 large eggplant, diced
1 large head broccoli, cut into florets
2 teaspoons dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese (optional)
1 cup ricotta cheese (optional)

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.
Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.

Very good.

Answer 2

New Vegetable Lasagna

Ingredients

(6 servings)

1 (10 Oz. ) Pkg. Chopped
Spinach, Thawed & Drained
1 (12 Oz.) Carton Low Fat
Cottage Cheese
2 Egg Whites Beaten
2 ts Olive Oil
3/4 c Minced Onion
1 c Sliced Mushrooms
2 cl Garlic Minced
2 (14 1/2 Oz.) Cans Tomatoes,
Drained & Chopped
1/4 c Fresh Minced Parsley
1/4 c Burgendy OR Dry Red Wine
1/4 c Tomato Paste
2 ts Dried Basil
1 1/2 ts Dried Oregano
1 ts Dark Brown Sugar
1/2 ts Pepper
1/4 ts Salt
6 Lasagna Noodles, Uncooked
5 c Thinly Sliced Zucchini
1 1/4 c (5 Oz.) Shredded
Part-Skim Milk Mozzarella
2 tb Grated Parmesan


Instructions

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.)

Answer 3

Veggie Lasagna

1. Cook your lasagna noodles.
2. Heat a couple tablespoons of olive oil in a skillet. Saute 1 cup chopped onion. Add 1 1/2 cups chopped broccoli and 1 or 2 shredded carrots. Next add several cloves of minced garlic and a handful of spinach.
3. Mix 1 1/2 cups ricotta or cottage cheese with 1 cup shredded mozzerella and 1/4 cup shredded parmesan (optional). Sprinkle in salt and pepper; and some Italian Herbs OR a combo of oregano, basil, parsley, sage. Add to veggie mixture.
4. Use either alfredo sauce from a jar, or you could make bechamel sauce. (Recipe below.)
5. Spray a casserole with non-stick cooking spray. Pour some sauce in the the casserole dish. Then some noodles. Top with veggie mixture, then more sauce, then pasta, veggies, sauce, pasta, veggies, sauce...until you run out everything. Sprinkle some more mozzerella on top, and bake at 375 for 40 minutes.
Enjoy!

Bechamel Sauce
In a saucepan, melt 3 tablespoons of butter. Wisk in 2 tablespoons of flour. Pour in two cups of hot milk. Wisk over medium heat until it thickens slightly. Remove from heat. It will thicken a bit more as it cools. Add salt and other seasonings as desired.

Answer 4

VEGETABLE LASAGNA

9 lasagna noodles, cooked and drained
1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry, frozen carrots
1 (32 oz.) carton Ricotta cheese
1/2 c. grated Parmesan cheese (plus a little to grate on top)
1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian)
1/2 tsp. Italian seasoning/herbs

Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce
Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees

NOTE:BUT I SUBSTITUTE 3 cheese white sauce instead of using the spaghetti sauce.

Answer 5

Ingreidients: 2 tbsp oil a million onion , sliced a million garlic clove , sliced a million aubergine , decrease into chunks a million purple pepper 8 plum tomatoes , halved 350ml passata 200g waiting-cooked lasagne sheets 6 tbsp a million/2-fat crème fraîche 2 tbsp grated Parmesan (or vegetarian determination) approach: warmth oven to 190C/fan 170C/gas 5. Toss oil and greens at the same time and roast in a extensive, shallow tin for 35 minutes until eventually gently charred. Spoon a layer of roasted veg over the backside of a medium-length baking dish. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to apply up all the roasted veg and passata, ending with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. return to the oven for 25 minutes, until eventually the lasagne is heated by using and the precise is golden and effervescent. food in line with serving 279 energy, protein 9g, carbohydrate 35g, fat 13 g, saturated fat 4g, fibre 6g, sugar 15g, salt 0.sixty 3 g