Veggie Lasagna?

Question

I'm looking for a good recipe for veggie lasagna...you know, with the white sauce and veggies? I can't find one, and neither can my mother.

Answer 1

Four Wisconsin Cheese Mostaccioli Vegetable Lasagna

Category: Pasta
Number of Servings: 8

Ingredients:

1 package (16 ounces) frozen broccoli, cauliflower and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*
*1 1/2 cups dry, uncooked mostaccioli

Preparation:

Preheat oven to 350 degrees F.

Thaw frozen vegetables and drain well. Chop coarsely. Set aside.

Microwave butter in 1-1/2 quart bowl on high for 1 1/2 minutes or until melted. Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender. Blend in flour, nutmeg and salt. Microwave 30 seconds. Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**

In separate bowl, combine Wisconsin Ricotta cheese, Wisconsin Parmesan cheese and basil. In an additional bowl, combine Wisconsin Mozzarella and Wisconsin Provolone cheese.

Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish. Top with 1/2 of the white sauce mixture, all of the Wisconsin Ricotta mixture, all of the vegetable mixture and 1/2 of the Wisconsin Mozzarella mixture; press down lightly. Top with remaining mostaccioli in single layer, remaining white sauce, and remaining Wisconsin Mozzarella cheese mixture. Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.



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.)



Vegetable Lasagna

Ingredients

(6 servings)

4 c Thawed frozen spinach (2
10 oz Packages)
3 c Sliced zucchini
3 c Nonfat unsalted cottage cheese
2 c Sliced mushrooms
2 c Finely grated carrots
1 c Chopped onions
2 Eggs, lightly beaten
1/4 c Grated parmesan cheese
3 1/2 c Low-sodium tomato sauce
9 Cooked lasagna noodles ( 1 oz Each)
4 1/2 oz Grated part-skim mozzarella Cheese


Instructions

1. Preheat oven to 350 degrees. Spray a 13" x 9" baking pan w/ nonstick cooking spray.
2. In large bowl, cobmine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs & Parmesan cheese; stir to mix well. Set aside.
3. In bottom of prepared pan, w/ spatula, evenly spread 1/2 cup of the tomato sauce; arrange 3 lasagna noodles over sauce. Spread w/ half of the vegetable mixture; top w/ 1 cup of the remaining sauce. Repeat pro- cedures, ending w/ 3 lasagna noodles, then the remaining 1 cup of sauce. Cover w/ foil, bake 45 minutes. Uncover, evenly top w/ mozzarella cheese. Bake, uncovered, 15 minutes, until cheese is melted. Let stand 15 to 20 minutes before cutting.


Vegetable Lasagna In Parmesan Cream Sauce
Yield: 8 Servings

Ingredients

3 tb butter or margarine
2 tb flour
1/4 ts ground red pepper
1/4 ts salt
2 c milk
1/2 c polly-o all natural grated
-parmesan; cheese
3 c chopped broccoli*
1 c shredded carrots
1 red pepper strips; chopped
1/2 c chopped onion
3 cloves garlic; minced
2 tb olive oil
2 c polly-o all natural whole
-milk rico; tta cheese
1/3 c chopped fresh basil leaves
2 1/2 c parmesan cheese sauce;
-divided
9 lasagna noodles
3 c polly-o pizza shreds 4
-cheese blend; divided
1/4 c polly-o all natural grated
-parmesan; cheese, optional

Instructions

Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained,
for fresh broccoli. Stir into carrots, red pepper, onion and garlic after
cooking.

PARMESAN Cream Sauce: Melt butter in saucepan on low heat. Stir in flour
and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk
until smooth. Stirring constantly, cook on medium heat until mixture boils
and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese.

VEGETABLE Lasagna: Cook and stir broccoli, carrots, red pepper, onion and
garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until
tender-crisp.

MIX ricotta cheese and basil.

SPOON 1/4 cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top
with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the
vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining
Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles,
remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup
pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

BAKE at 375øF for 55 minutes. Uncover. Bake an additional 5 minutes or
until hot and bubbly.

Answer 2

For homemade bechamel sauce:

Melt one stick of butter and whisk in 1/2 cup flour + an extra tbsp or 2. Stir for about two minutes to cook the flour. Then add 1 quart of milk (whole is best but you can use skim too) and whisk until smooth. Simmer for about 10 minutes until thick. Remove from heat and stir in a pinch if nutmeg and salt and white pepper to taste.

While the sauce is cooking, saute veggies like mushrooms, onions, garlic, zucchini, spinach, or whatever else you like.

Layer veggies with the cheese and sauce and bake. (350 for 45 min to an hour ). Put aluminum foil over for most of the cooking and remove the last 10-15 min.

Also check out foodnetwork.com and recipezaar.com for more recipes.

Answer 3

I'm not a vegetarian but this is my most favourite recipe of all time, so try it.

ROASTED VEG. LASAGNA
1 large Aubergine, cubed
3 Courgettes, cubed
1 large red onion, chopped
2 red peppers, deseeded & cubed
2 cloves garlic, crushed
Oil in a sprayer
1 tablespoons Tomato puree (paste)
3 tablespoons cornflour
500g low fat milk
Pinch nutmeg
3 oz mature cheddar cheese, grated
8 oz lasagna verdi (green) sheets
Fresh herbs to garnish

Put veg and garlic in roasting tin & spray generously with oil, season well with salt & pepper and roast at 200 centigrade for about 30 - 40 mins until tender and brown. Stir the tomato paste into them.

Make white sauce with the milk & cornflour and add most of the grated cheese to it.

Layer the vegetables, lasagna sheets and cheese sauce in a baking dish, layering till all ingrediants are used up.

Sprinkle over the remainder of the grated cheese (add more if you like it more cheesy) and bake for 30 mins till nicely brown. Garnish with fresh herbs.

Serve with a green salad and a crusty bread roll. Enjoy!

By the way, don't forget my dinner invitation when you make it!!!

Answer 4

You can always take a meat lasagna recipe and just omit the meat from the sauce. Or you can add some veggie meat or TVP.

Answer 5

I'm addicted to this and I always pay way too much for it at the Veggie store. I know it has mushrooms and ricotta. Also red/yellow pepers inside.

Answer 6

You mean Bechamel sauce. Yummy!!!

http://www.delicioustv.com/sweetvegetablelasagna.shtml

Answer 7

You can find the best recipes at www.cooksrecipes.com there are many for you to choose, when I want to eat something special always check there for recipes..☻

Answer 8

try here

http://groups.yahoo.com/group/Christian-Vegan-Cooking/