Hello !!! i need a good vegetable Lasagna recipe ? please and thanks sooo much?

Question

no tofu included please !

Answer 1

you need 1 egg plant (aubergine )
1 large onion
2 large carrots
Tin tomatoes
2 big cloves garlic
one hot red chili chopped and seeded (leave seeds in if you like it hot like me)
Big slog of olive oil
fresh basil
balsamic vinegar
salt & pepper.

Chop all veg and fry until soft then add a bit of water and leave to simmer for about 20 mins covered until all the veg is really soft.
Then add the tin of toms,the salt and pepper and a splash of the balamic vinegar the fresh basil chopped up fine (a big handfull) leave to simmer another 1/2 hour lid off.

For the cheese sauce take a tablespoon of plain flour and melt a good knob of butter in a pan and mix to a paste. add one pint of milk slowly until it thickens then chuck in a load of cheese until it tastes great.

Then just layer it all up sauce veg sauce then cheese sauce then pasta as many times as poss and top with loads of parmesan and bung it in the oven for 1/2 an hour.

I'm not a veggie but I prefer this than meat lasagna.

Enjoy !

Answer 2

This one is adapted slightly from the original Moosewood Cookbook (among other things, they include a pound of sliced mushrooms in the sauce - I'm not a fan so I've always left them out.) I get rave reviews on this one, even from meat eaters. Making the sauce from scratch is extra work, but it's well worth 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 3

use portabella mush rooms and eggplant for the pasta replace ment steam or heat them by grill for a grill effect such as the george forman grill or so
in a bowl mix vegetable tomato sauce like garden style from ragu or organic from prego
mix half a bottle with ricotta and seasonings like garlic and parsley mix well and alittle mozzerella also
in a pan pour some of the tomato sauce down place grilled veges till covered bottom layer then add more sauce and ricotta mixture then continue till u get to the top and add the rest of the tomato sauce and mozzerella on the top and put in oven and wait for every thing to heat throught and the cheese to melt

Answer 4

Look at the header bar and underneath the large type word ask you will see in smaller print you will see "Search for questions". Enter vegetable lasagna and click on the gray Search box, there are already 3 best answers on this topic and over a dozen other.

Answer 5

i did one using spinach, chopped up broccoli, cualiflower, shredded carrots and cottage cheese. It was sooooo yummy, even my one year old asked for seconds. also had mushrooms.

Answer 6

I love this recipe, personally.
http://southernfood.about.com/od/copycatrecipes/r/blcc18.htm
I add sauteed eggplant to it also.

Answer 7

that recipe is good, but add spinach, spinach is so awesome with those flavors.

Answer 8

ROASTED VEGETABLE LASAGNA

Vegetables
Olive oil cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
Tomato Sauce
1 large onion, chopped
2 tablespoons finely chopped garlic
1 can (28 oz) Progresso® tomato puree
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Lasagna
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 oz)
1 cup shredded Parmesan cheese (4 oz)

1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
2. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
3. Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
4. Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
5. Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
6. Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

Simplify
Use a 32-ounce jar of tomato pasta sauce instead of making the fresh Tomato Sauce.


LASAGNA PRIMAVERA
12 uncooked lasagna noodles
3 cups Green Giant® frozen broccoli cuts, thawed and well drained
3 large carrots, coarsely shredded (2 cups)
2 cups Progresso® diced tomatoes (from 28-oz can), well drained
2 medium bell peppers, cut into 1/2-inch pieces
1 container (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10 ounces each) refrigerated Alfredo pasta sauce
1 package (16 ounces) shredded mozzarella cheese (4 cups)


1. Heat oven to 350ºF. Cook and drain noodles as directed on package.
2. Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
3. In ungreased rectangular pan, 13x9x2 inches, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
4. Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
5. Bake uncovered 45 minutes to 1 hour or until bubbly and hot in center. Let stand 15 minutes before cutting.

Success
Slightly undercook the pasta when making lasagna because it cooks again in the oven.

Success
Make sure you thoroughly drain the broccoli and tomatoes so the lasagna won't be watery. Use a paper towel to remove any excess moisture from the broccoli.