does anyone have a good recipe for a vegetarian lasagne?

Answer 1

Ingredients
1¼lb/550g pasta verde or 1lb/450g dried green lasagne
salt
olive oil
1.5kg/3.5lb fresh spinach
1 egg, lightly beaten (for the spinach balls)
2 tbsp dried breadcrumbs
150g/5oz fresh grated parmesan cheese
nutmeg
freshly ground black pepper
2 eggs, lightly beaten (for coating the aubergines and courgettes)
2 large aubergines, cut lengthwise into 5mm/¼in slices
100g/4oz white flour
2 large courgettes, cut lengthwise into 5mm/¼inch slices
300g/11oz fresh oyster mushrooms or shiitake mushrooms, slices
1 clove garlic, peeled and chopped
1 tbsp chopped parsley
double quantity sugo di pomodoro - tomato sauce
300g/11oz fontina cheese, cut into chunks
7 eggs, lightly beaten (for assembling the lasagne)



Method
1. Preheat the oven to 375F/190C/gas5.
2. To make lasagne: roll out the pasta dough (if using fresh) on a lightly floured surface to make a single sheet3mm/1/8in thick. Cut into rectangles about 10x20cm/4x8in in size.
3. Cook the fresh or dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tbsp of oil, to prevent the pasta sticking. Allow 5 minutes cooking time for fresh pasta, 8-10 minutes for dried. Carefully remove the pasta and pat dry on clean tea towels.
4. To make the spinach balls: cook the spinach in a little water until tender, drain well and chop finely. Mix the spinach in a little water until tender, drain well and chop finely. Mix the spinach with 1 tbsp beaten egg, the dried breadcrumbs and 25g/1oz of the parmesan cheese. Add nutmeg, salt and pepper to taste. Using your hands to shape the spinach mixture into walnut-sized balls.
5. Heat enough oil to deep fry the spinach balls, until lightly browned on all sides. Remove with a slotted spoon and set aside on paper towels.
6. To prepare the aubergines: put half of the other 2 beaten eggs in a dish. Dip the aubergine slices into the flour and then into beaten egg. Heat enough oil to deep fry the aubergine, until golden. Remove with a slotted spoon and set aside on paper towels.
7. Prepare the courgettes in the same way as the aubergines, dipping them into flour and beaten egg, then deep frying them. Set aside on paper towels.
8. To prepare the mushrooms: heat 1 tbsp oil in a separate frying pan, add the mushroom slices and fry briefly. Stir in the garlic and parsley with salt and pepper to taste.
9. To assemble the lasagne: put 3-4 tbsp tomato sauce on the bottom of a large baking dish. Cover with a layer of pasta. Next add a layer each of the mushrooms, the courgettes, aubergine and spinach balls. Add some of the fontina cheese. Now add 3-4 tbsp tomato sauce, 3-4 tbsp of the beaten eggs and a generous sprinkle of the remaining parmesan cheese.
10. Starting with a layer of pasta repeat the sequence of layers until the ingredients are all used, finishing with a layer of vegetables.
11. Bake for 20 minutes. Cut into portions and serve.

Answer 2

I used to be veggie and I made my lasagnes with mushrooms, aubergine and spinach to replace the meat. I also have made it using grated carrot and bulgar wheat - it sounds strange but it really does work.

One thing I will say is please dont use the ready made sauces that come in a jar - they are too tomatoey and sweet.

When you are making a lasagne with meat they overpower it so they definately are not suited to veggie lasagne's. A good bolognese sauce - veggie or otherwise is not simply meat with a sauce added, the sauce comes from the breaking diown of mthe meat/veggies and the tomato content of bolognese sauce should be quite low.

I dont do weights and measures, but this recipe works well.

Sweat onions and garlic in olive oil. Add chosen veggies/bulgar wheat (but not spinach if you are using it. The roasted vegetables mentioned by another answerer would be perfect in this.

Add 1 can of chopped tomatoes. Add a good 1/2 bottle of red wine, add a bay leaf and some dried herbs - basil/oregano - anything of this type would be good.

Bring to the boil, now let this mixture simmer away for probably about 45 mins or until the sauce is sauce-like rather than too runny. Now add the spinach if you are using. You can add riccotta cheese to this sauce if you wish. It makes it lovely and creamy, but I have to admit I prefer it witout - I think that the white sauce is creamy enough.

Make a bechamel sauce (not a cheese sauce) using just butter flour, milk and a bay leaf.

Now layer up your lasagne as you would do normally. On the final layer of bechamel sauce sprinkle plenty of cheese.

Now cook in a medium/high oven for about 40 mins.

Answer 3

I work in a staff canteen and many of the staff are vegetarians. I myself dont eat red meat. this is a simple recipe but its quite tasty. You need soya mince, i use dolmio lasagne sauce, and white sauce. Both these state on the jar that they are vegetarian.
With my mince i cook some red, green, yellow peppers, courgettes, and onion. Brown your mince as usual, stir fry the vegetables and add to the mince. Simmer for about 10mins to let the veg soften.Then take your lasagne tin and layer your mince mix with your sheets of lasagne and white sauce. Repeat until you have either used all your ingredients or to the level of the top of the tin. Sprinkle over some mozzarella cheese and bake in the oven for around 30mins, let the cheese brown. Serve with garlic bread and salad.

Answer 4

This isnt really a lasagna but it is one of my fav. pasta dishes...and it is so much easier than lasagna.

Cheesy Pasta Bake

Ingredients (use vegan versions):

1 box Mori Nu tofu, extra firm
enough pasta to fill an 8x8 pan (hand full)
8 ounces of your favorite marinara
1/2 block of vegan gourmet mozzarella
spices: parsley, basil, garlic
optional: cayenne

Directions:

Cook the spaghetti halfway. You don't want it to be mushy once you bake it.

While that's cooking, drain the box of tofu and put it into a medium/small bowl. Squish with a fork into small pieces.

Add the parsley, basil and garlic (add more of the spices you like best). I mix in a lot of all three. Blend with your fork but don't squish the tofu into too tiny of pieces.

Then, grate your mozzarella. Use 1/3 to 1/2 of a block of vegan gourmet mozzarella. Put aside.

Drain pasta. Put the pasta into the pan. Add all of the tofu ricotta mix. Mix them together.

Now pour your pasta sauce on top of the pasta/ricotta mixture. Pour a little more sauce than you think, so it doesn't dry out.

Mix all three ingredients well. You can even put some of the extra ricotta on top, if you had any left over.

Once you've mixed the pasta, ricotta and sauce so that it's equally spaced in the pan, simply add the vegan gourmet mozzarella on top. Use as much as you like.

It's important to spray the top of the cheese with your Pam or other oil spray. This makes the cheese on top melt smoothly and have a golden color when it's done.

Bake on high, at least 400 degrees (even up to 500) until it bubbles. Don't be afraid to let it cook until it bubbles and starts turning brown.

Serves: 4

Preparation time: 30 minutes

Answer 5

I have a recipe - don't know if you think its good.

Use canned crushed tomatoes as one of the layers.

so tomatoes on the bottom - then canned red kidney beans next - layer of pasta lasgne next

2nd layers - tomatoes, beans - layer fresh sliced zucchini, mushrooms, cheese, chillies (if you like) then pasta.

3rd layer same - you can also put in small flowerettes of broccolli too and top with grated cheese. Very nice.

You can add different cheeses - like a bit of mozarella and paremsan for more flavour also ground black pepper throughout the layers.

Add a little extra water over the top fo the whole thing to make sure pasta cooks.

Its very easy too.

Cook about 45mins in med-hot oven. First half an hour with alfoil over top.

Answer 6

spinach, ricotta cheese, parmesean cheese, and mozzarella cheese is so good. cook the lasanga noodles then place them separately on a sheet pan, lay them out. then pour them out and place three spoonfulls of the mixture onto the lasagna and spread it. roll the lasagna like a jelly roll and put it into a baking dish or caserole dish with marinara sauce on the bottom layer of the pan. then when you're all done pour marinara sauce over the lasagna rolls to prevent them from drying and sprinkle the remaining mozzarella and parmesean cheese. bake until the rolls are heated through and cheese is brown and melted. hope you enjoy!

Answer 7

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 8

You could make a million different type of lasagna with out meat.
Spinach lasagna is my fav non meat kind.
Ricotta cheese
Parm cheese
Spinach
Mozz cheese
Layer.
Bake...Viola!
also you could make a tomato & cheese lasagna....minus the meat. the recipe wouldnt change...you just wouldnt add meat.
Or you could buy frozen cheese ravioli and layer with sauce and cheese! thats good times right there.

Answer 9

Roasted Mediterranean Vegetable Lasagne
Ingredients
about 9 sheets spinach lasagne (the kind that needs no pre-cooking)
For the filling:
1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil,
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper

For the sauce:
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeG
3 level tablespoons freshly grated Parmesan
salt and freshly milled black pepper
For the topping:
1 level tablespoon freshly grated Parmesan
Pre-heat the oven to gas mark 9, 475°F (240°C).

You will also need a large, shallow roasting tin and a heatproof baking dish measuring 9 x 9 x 2 inches (23 x 23 x 5 cm).

Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth.

Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

OR
Spinach and Ricotta Lasagne with Pine Nuts
Ingredients
For the sauce:
1½ pints (850 ml) milk
2 oz (50 g) butter
2 oz (50 g) plain flour
1 bay leaf
2½ oz (60 g) Parmesan (Parmigiano Reggiano), freshly grated
salt and freshly milled black pepper

For the lasagne:
1 lb 5 oz (600 g) young leaf spinach
8 oz (225 g) ricotta (see recipe introduction)
12 fresh lasagne sheets (weighing about 9 oz/250 g)
2 oz (50 g) pine nuts
knob of butter
¼ whole nutmeg, grated
7 oz (200 g) Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
7 oz (200 g) Mozzarella, coarsely grated
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need an ovenproof dish measuring about 9 x 9 inches (23 x 23 cm), 2½ inches (6 cm) deep, well buttered.


Begin this by making the sauce, which can be done using the all-in-one method. This means placing the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.

Now you need to deal with the spinach. First of all remove and discard the stalks, then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake them dry. Next, take your largest saucepan, pop the knob of butter in it, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Now place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender.

Next drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid. Then place it on a chopping board and chop it finely. Now put it into a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.

Now you need to place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted but being careful that they don't burn. Then remove the pan from the heat and assemble the lasagne. To do this, spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this – you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella. When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.

Answer 10

u need just to eat vegetables.