Anyone have a good vegetarian lasagna recipe?

Answer 1

Roasted Red Pepper Lasagna

Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strips

Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

Answer 2

This recipe is super easy and super delicious!
I add a few sliced mushrooms and zucs and sometimes shredded carrots. Mmmmmmm

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 3

Go to Culinary Chef at http://www.culinarychef.com for recipes. You'll find plenty of vegetarian and vegan recipes, and you can even share your own recipes.

Answer 4

if you live in chelmsford, by chance, check out the duke street bar and kitchen. their homemade recipe is a trade secret but it is absolutely amazing!! worth a visit if your ever in town. and the bar staff as HOT!!

Answer 5

vegetarian lasagna....alright then whats the point...if the word lasagna means breaded meat...lol....just something to think about..duhhh

Answer 6

Vegetarian Lasagna 1

This recipe looks long, but because so many of the ingredients are frozen and canned, it goes together very quickly.
INGREDIENTS:
20 oz. bag frozen mixed vegetables
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 (8 oz.) jars chunky tomato sauce
24 oz. jar cheesy Alfredo Sauce
2 tsp. dried Italian seasoning
12 oz. carton ricotta OR crumbled drained tofu
2 eggs, beaten
1 Tbsp. dried parsley flakes
3 cups shredded mozzarella cheese
1 cup grated provolone cheese
12 oz. lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
PREPARATION:
Cook and drain chopped vegetables as directed on package, measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, salt and Italian seasoning.
In large bowl, mix the ricotta or tofu, eggs, parsley, mozzarella and provolone cheese.
For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, alfredo sauce and ricotta mixture in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. Remove the foil wrapped casserole from the pan and seal it in a 2 gallon heavy duty ziplock bag. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. Then uncover and bake at 350 degrees about 60-75 minutes until bubbling and heated through.

For the freezer-crockpot method, assemble the recipe in a foil-lined one gallon ice cream container. Wrap well and freeze. To cook, remove the foil from the frozen package, place it in the crockpot and thaw overnight in the refrigerator. Cook covered one hour on high, then turn to low for 6-8 hours (automatic setting on most crockpots). If it seems a little juicy, remove the lid and turn the heat to high for the last hour. Serves 8-10

Vegie Lasagne 2

Yield: eight portions

Ingredients:
Lasagna

1/4 c. olive oil
1 Tbsp. fresh garlic, chopped fine
12 oz. crimini mushrooms, sliced
12 oz. package of fresh baby spinach
1/4 c. olive oil
1 Tbsp. gresh garlic, chopped fine
1 head broccoli, trimmed, cooked al dente, shocked
1 c. sweet red peppers, julienne
1 c. carrots, shredded
1/2 c. fresh basil leaves, sliced fine
1 c. grated Parmesan cheese
2 lb. Ricotta cheese
2 each large eggs
1 Tbsp. fresh parsley, chopped fine
1 Tbsp. fresh basil, chopped fine
1 Tbsp. fresh oregano, stemmed, chopped fine
1/2 tsp. ground black pepper
1/2 tsp. seasoning salt
2 each 1 qt. jars prepared spaghetti sauce
2 each 12 oz. bags shredded Mozzarella cheese
1 each box lasagna noodles

Tomato Cream Sauce

1/2 c. fresh garlic, chopped fine
1/4 c. olive oil
2 lb. ripe plum tomatoes, skinned and seeded, chopped coarse
1/2 c. fresh basil, chopped fine
2 c. heavy cream
as needed salt
as needed ground black pepper



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Lasagna procedure:
In a large sauté pan over high heat, sauté the first olive oil with the garlic until the garlic lightly browns. Add the mushrooms and cook until they begin to weep moisture. Add the spinach and toss until the spinach is just wilted. Remove the vegetables from the pan into a bowl. Chill completely. Add the second olive oil and the garlic, repeating the light browning of the garlic. Add the red peppers, carrots, basil and cooked broccoli, cooking over high heat until the peppers and carrots turn bright in color and begin to soften. Remove from the pan and place in a large bowl. Chill completely, then stir in the Parmesan cheese.

In a large mixing bowl, completely combine the Ricotta, eggs, herbs, and seasoning.

To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un-cooked noodles. Then add a layer of the spinach mixture. Top with a layer of noodles and add some sauce, then top with a layer of the Ricotta cheese. Top with a layer of noodles, then add some sauce and top with the broccoli mixture. The top layer will be noodles coated with the remaining pre-made sauce.

Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the noodles have plumped and softened. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.

Tomato Cream Sauce procedure:
Sauté garlic in oil until golden brown. Add the tomatoes and basil and simmer for 10 minutes. In a blender, purée 2 c. of the sauce. Return to a saucepot, add the heavy cream and simmer 5 minutes. Season to taste.