Vegetarian Lasagna?

Question

Anybody know any GREAT recipes for Vegetarian Lasagna.

Answer 1

EGGPLANT LASAGNA

1 EGGPLANT CUT INTO 1 INCH SLICES
1 BOX WHOLE WHEAT LASAGNA, COOKED
SPINACH
SEA SALT
MARINARA
VEGAN CHEESE IF DESIRED

PUT SALT ON EGGPLANT TO DRY THEM OUT, THEN DREDGE THEM IN SEASONED FLOUR AND FRY IN OLIVE OIL. WHEN FINISHED PUT A LITTLE SAUCE ON THE BOTTOM OF A LASAGNA PAN, THEN LAYER WITH NOODLES, SPINACH, CHEESE, EGGPLANT, AND MARINARA. REPEAT STEPS 2 OR 3 MORE TIMES. BAKE AT 350 UNTIL HEATED THROUGH, ABOUT 45 MINUTES, AND ENJOY.
ADD OTHER VEGETABLES IF DESIRED.
the REASON YOU SALT THE EGGPLANT IS TO KEEP THEM FROM GETTING TO MUSHY WHEN YOU FRY THEN BAKE THEM.

Answer 2

I've combined a few different recipes to make what I think is a very good lacto-ovo-veggie lasagna. I serve it often when I have meat-eating friends over because it's so good (even though it's meatless). I've impressed even those who were visibly scared to try a vegetarian dish. :)

I use Barilla noodles so I don't have to boil them (there are some other brands of "no-boil" noodles too, but I like the authentic taste of the Barilla ones).

I make up my own pasta sauce using crushed tomatoes, tomato sauce, basil, oregano, mushrooms & a few tsp of sugar (can't really give measurements cuz it's never the same twice... just simmer it for awhile and taste it. Add spices as necessary). I usually add Morningstar crumblers to the sauce if I'm having company so they can have their "meat" texture... I sometimes omit it when just for the basic household.

Combine a tub of cottage cheese or ricotta with a box of frozen chopped spinach & a couple eggs, some minced garlic and some basil.

Layer everything as you would for a traditional lasagna, adding mozzarella between the layers. I put just a light sprinkling of it between layers, leaving most for the top. Bake for an hour or so (whatever the noodle package says) and voila! YUMMY!!!!

Answer 3

Lasagne





Ingredients

dried lasagne
1 small courgette
4 mushrooms
4 tbs vegemince
2 tbs sweetcorn
breadcrumbs
soya cheese

tomato sauce:
1 medium onion
2 cloves garlic
mixed herbs
1 tin tomatoes
salt
pepper

white sauce:
200ml soya milk
4 tbs nutritional yeast
knob of margarine
cornflower


Tomato sauce: Take the garlic and onions (thinkly chopped) and fry gently until soft. Add the tin of tomatoes and mixed herbs and salt and pepper and then blend until smooth.

White sauce: Heat the soya milk gently in a pan. Add the nutritional yeast and margarine. Once the margarine is melted add cornflour slowly until it starts to thicken and removed from the heat.

Cut up the mushrooms and corgettes into thin slices.

To layer the lasagne start with half of the tomato sauce at the bottom with half the vegemince and mushrooms. Then put a layer of lasagne. The next layer will be corgettes and sweetcorn covered with a quarter of the white sauce. Repeat the two layers then put a further layer of pasta on top. Then cover with breadcrumbs (the easiest way to make these is to grate a frozen crust, it doesn't go sticky then). Pour the remaining white sauce on the top.

Cook at gas mark 7 for 1 hour then take out of the oven and grate some melting soya cheese on the top. Return to the oven until the cheese has melted.

It is delicious served with salad. This recipe should serve 4-6 people.

Answer 4

Black Babe : yea I do know an simple recipe for that
see http://www.dckichens.Vegetariancasserole/recipes because
only Pasta lasagna is served with tomatoe sauce ,grated cheese
pre cooked with sliced olives add 1 tsp of peanut oil plus bayleaf
minced ok ?

Answer 5

Cheddar Vegetable Lasagna
Yield: 1 Servings

Ingredients

1/2 lb mushrooms, sliced
1/4 c margarine, divided
4 c shredded carrots
1/2 c chopped onion
1/4 c flour
2 1/2 c milk
1/2 ts salt
1 ds pepper
9 lasagna noodles, cooked,
-drained
12 oz shredded sharp cheddar
-cheese
16 oz cream-style cottage cheese
10 oz frozen chopped spinach,
-thawed, wel; l drained
1 oz grated parmesan cheese
1/2 c chopped fresh parsley

Instructions

Preheat oven to 375 degrees.

Saute mushrooms in 1 Tbsp margarine until tender; remove from skillet.

Saute carrots and onions in remaining 3 Tbsp margarine 5 minutes or
until carrots are tender. Reduce heat to medium.

Blend in flour. Gradually add milk; cook, stirring constantly, until
thickened. Stir in mushrooms.

For first layer, arrange 3 noodles in bottom of greased 13x9" baking
dish. Top with half the cheddar cheese and half the vegetable mixture.

Cover vegetable mixture with 3 noodles and combined cottage cheese and
spinach.

Repeat first layer. Sprinkle with parmesan cheese.

Bake 30 minutes; sprinkle with parsley. Let stand 10 minutes.




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.)