Anybody have a good recipe for vegetarian lasagna?

Question

I'd prefer a recipe that you have tried and like.
Thanks!☺

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

Vegetarian Lasagna:

1 pound soft tofu
1/2 cup grated Parmesan
2 eggs
3 garlic cloves, minced
2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
32 ounces homemade tomato sauce or store-bought tomato sauce
1/2 8-ounce package no-boil lasagna noodles
4 ounces fresh prewashed baby spinach (2 cups)
8 ounces mozzarella, shredded (2 cups)

Heat oven to 375º F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.

Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.

Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325º F for 20 minutes or until a knife inserted in the center comes out hot.

Yield: 8 servings

Answer 3

ok i don't have the lasagna box right in front of me but ronco is the brand. But if you buy the lasagna follow the recipe on the back. Instead of using the meat, use zucchini and/or eggplant. It's really good and of course use the mushroom spaghetti sauce. OR your favorite meatless kind ( I prefer mushroom) and bake. It's delicious.

Answer 4

my mom used to make a vegetarian lasagna using cabbage leaves instead of noodles. it doesn't sound good but it is the best veg. lasagna i have ever eaten. the flavors of all the ingredients just flow together so well, and it is never dry.
follow any veg lasagna recipe and replace the noodles, i guarantee you will love it.

Answer 5

My vegetarian cousin make a great one:
Use the Barilla no-bake recipe, and she layers in spinach and walnuts where the meat would go. If one were doing it vegan, replace the ricotta, mozzarella, and Parmesan with some soy cheeses.
Buon Giusto!

Answer 6

Adapted from the original Moosewood Cookbook. You can add the mushrooms (a pound, I believe) back in if you're down with fungus. It's extra work to make the sauce from scratch, but soooo worth it. I've made many a meat-eater happy with this one; it's too good to think anything's "missing."

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 7

I had a real good one that I found somewhere it involved using TAHINI as the "cheese" type element and it was pretty good... I do not have it handy right now but as the other guy said look on the net there are TONS of VEGAN recipies out there... do some experimenting alone or with friends.. find what works for you

Answer 8

This is my favorite, even my kids eat it. It is so simple and fail proof. You can add thinly sliced zucs, shredded carrots etc I promise you will not be disappointed!!


1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
2 eggs, beaten
1 jar (26 oz.) spaghetti sauce, divided
9 lasagna noodles, cooked, drained



PREHEAT oven to 350°F. Mix cottage cheese, spinach, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese and eggs.
LAYER 1 cup of the spaghetti sauce, 3 lasagna noodles and 1/2 of the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
BAKE 45 minutes. Let stand 10 minutes before serving.

Answer 9

INGREDIENTS:

* 12 lasagna noodles
* 2 tablespoons olive oil
* 2 heads fresh broccoli, chopped
* 2 carrots, thinly sliced
* 1 large onion, chopped
* 2 green bell peppers, chopped
* 2 small zucchini, sliced
* 3 cloves garlic, minced
* 1/2 cup all-purpose flour
* 3 cups milk
* 3/4 cup Parmesan cheese, divided
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 (10 ounce) package frozen chopped spinach, thawed
* 1 (8 ounce) container small curd cottage cheese
* 24 ounces ricotta cheese
* 2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
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. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Answer 10

Veg Lasagna, this one gets rave reviews
1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
1/2 cup grated carrots
1/2 teaspoon oregano
6 cooked lasagna noodles
1 (16 ounce) container ricotta cheese
1 package frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1/2 cup grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together.
Mix Ricotta, spinach, and eggs together in separate bowl.
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
Repeat layers with remaining ingredients.
Bake in 350 degrees oven for about 45 minutes.

If you want to change it up a little try this one, YUM!

Portabello Mushroom With Spinach and Feta Lasagna

9-10 lasagna noodles, uncooked
1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1/2-1 teaspoon garlic powder
salt and pepper
2 cups shredded mozzarella cheese, divided (more if desired)
1 cup feta cheese, crumbled (more if desired)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2-1 lb portabello mushrooms, cut into 1/4 inch thick slices

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Cook the lasagna noodles until soft.
Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
in a medium bowl, stir together 1-1/2 cups mozzerella cheese, feta cheese, spinach and the egg.
In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
Layer 3 pieces of cooked lasagna noodles on top of the sauce.
Then 1/2 of the cheese mixture.
Then 1/2 of the sliced mushrooms.
Then another 1/3 of the sauce; repeat.
Top with the remaining pasta, then the balance of the sauce and then mozzerella cheese.
Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.