Recipe for a really good Veggie Lasagna??

Answer 1

8 ounces lasagna noodles
10 ounces chopped broccoli, frozen
14 1/2 ounces diced tomatoes, canned
15 ounces tomato sauce
1 cup diced celery
1 cup chopped onions
1 cup diced green bell pepper
1 1/2 teaspoon basil
2 bay leaves
1 garlic clove -- minced
1 egg -- beaten
2 cups cottage cheese, lowfat or ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded lowfat mozzarella cheese

Cook lasagna and broccoli separately according to package directions; drain well. Set aside.
Sauce: In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Being to boiling; reduce heat. Simmer, uncovered, 20-25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves. In a bowl, stir together egg, cottage cheese, and Parmesan cheese. Stir in broccoli.
Spread about 1/2 cup sauce in 9x13" baking dish. Top with half of noodles, half of broccoli mixture, and half of remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 F oven for 25 minutes. Sprinkle with mozzarella cheese. Bake for an additional 5 minutes or until heated through. Let stand 10 minutes before serving.

Answer 2

Ingredients
1 lb Firm tofu
3 cloves Garlic
2 1/2 tsp Dried Italian Seasoning
1/4 tsp Coarse salt
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup (1oz) grated Romano cheese
1 jar (26oz) fat-free tomato and basil pasta sauce
6 No boil lasagna noodles
1 pkg (9oz) shredded mozzarella cheese with 50% less fat
Basil Sprigs (Garnish)

Preparation
1. Preheat oven to 350


2. Coat an 8x8 baking dish with cooking spray


3. Place the tofu on a plate, and top with a cutting board. Place several cans of food on the board to weigh it down. Let the tofy rest for 20 minutes while the water is squeezed out.


4. Mince the garlic in a food processor. Add the tofu, italian seasoning, and salt and process until completely smooth, scraping down the side as necessary. Transfer to a medium bowl, and stir in the spinach and 2 T of the Romano.


5. Spread 1/2 cup of the sauce over the bottom of the baking dish. Arrange 2 noodles over the sauce, and spread evenly with 1/3 of the tofu mixture. Scatter 1/3 of the artichokes over the tofu, then top with 1/3 of the remaining sauce. Repeat the process 2 more times, ending with a layer of sauce.


6. Coat a sheet of foil (large enough to cover the lasagna)with cooking spray. Cover, and bake for 25 minutes. Uncover, and sprinkle with the mozzarella and the remaining 2 T Romano. Bake for 5 minutes, or until the cheeses melt. Let it rest 5 minutes before cutting into 6 squares. Garnish with basil

Answer 3

Lasagna with artichoke

Ingredients 4 persons

500 gr of pasta
5 aritichokes
200 gr white sauce
100 gr parmesan
100 gr mozzarella
salt
pepper
parsely
olive oil


Cut mozzarella into small parts and grate parmesan

Artichokes
clean artichokes and cut them into slices
put into a pan oil and when it is hot add artichokes pepper, salt and parsely. Cover the pot with a lid and let them cook.

when arichokes are cooked add them into the withe sauce ( I hope you can find it directly into the store....otherwise look for "besciamella"), and add mozzarella and parmesan. Mix all together.

Put a part of this mixture into a pan than add a layer of pasta, then put another part of the mixture and again another layer of pasta, you repeat this until you finish the mixture, be carefull to top the pan with the mixture. Then put all into oven, by sinking a fork into it you can understand when it is ready.

In Italy we have a kind of pasta which does not need to be boiled before, in this case the most important thing is to add more sauce.

Claudia and Tamara

Answer 4

Butternut Squash Lasagna
Giada De Laurentiis

Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.

Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 F. lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese.

Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Answer 5

try some of these recipes :

http://www.recipezaar.com/recipes.php?q=veggie+lasagna

Answer 6

Try Culinary Chef at http://www.culinarychef.com for recipes.