Anyone knowa the best veggie lasagna recipes??

Question

with no ricotta cheese please...

sorry... knows....

Answer 1

Here is one
Bean Lasagne

Makes: 5 Servings

Ingredients:

4 Cans Diced Tomatoes
1 12 Oz Bottle Taco Sauce
2 Cups Corn
15 Lasagne Noodles
1/2 Cup Black Olives
1 1/2 Cups Cottage Cheese
2 Cans Refried Beans

Directions:

1. Add 5 oz taco sauce to the bottom of a lasagne pan. Spread around
the bottom.
2. Cover sauce with a layer of noodles.
3. Add beans, cheese, corn, diced tomatoes, the remaining noodles,
and the remaining sauce in any order you wish, but save enough beans
for a final layer.
4. Place a layer of noodles over the alternating layers.
5. Finish with a layer of beans and taco sauce.
6. Cover with tin foil and bake at 375 degrees until
lasagne noodles are cooked.

http://e-stuffplus.com/vegetarian/recipes/Bean-Lasagne.php

Here is another

Bean Burrito Layers
Ingredients

1/2 c Green Lentils; dried
1/4 c Pinto Beans; dried
1/4 c Red Kidney Beans; dried
1/4 c Baby Lima Beans; dried
1 Onion; medium
4 Garlic Cloves
2 Jalapeno Peppers *
1 tb Oregano; dried
1 tb Chili Powder
1/4 c Coriander Leaves; chopped
6 oz Monterey Jack Cheese; grated
6 Flour Tortillas; 10
1 Tomato; medium, chopped
1 Lettuce; shredded
1 Salsa




Instructions

1. Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary.
2. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance.
3. Peel and crush the garlic.
4. Drain the lentil-bean mixture. Reserve 1/2 cup of cooking liquid liquid. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquid as necessary to process. [The final puree should be quite thick.]
5. Pre-heat the oven to 325 F.
6. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet:
7. Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes.
8. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
9. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn.
The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence

http://www.ichef.com/recipe.cfm?task=display&recipeid=77441&itemid=77779

Answer 2

Well it isnt really a lasagna, but it tastes just as good, and looks just as good, as one.

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


You can add some mushrooms and black olives, or any other veg that you like

Enjoy!

Answer 3

Lasagna Recipe, here's the one I use
Oven safe dish, about 8x8", about 3" deep, or similar.

Ingredients
9 lasagna noodles, I prefer the brand DeBoles, which I let cook until soft
I glass tomato sauce, pasta sauce or similar (30 oz.)
3 medium size carrots (more or less)
1 small bunch of spinach, cut in strips
1-2 cups full of grated rice cheese (it melts) or scarmbled tofu
oilve oil
oregano
onion salt
mexican spice or fajita spice or similar (optional)
alu foil

Cook the noodles in a pot of water with a teaspoon full of olive oil (the noddles then stick less)
Oil the dish with olive oil.
Preheat oven to 375 degrees F (on bake).
Spread tomato sauce over the inner bottom of the dish.
Place three cooked noodles on top of the sauce as a layer.

***Add another layer of tomata sauce.
Layer then with spinach, sprinkle a bit of salt on it.
Layer with tofu or rice cheese.
Sprinkle with oregano and Mexican spice.
Layer carrots on top.

Add another layer of three noodles.
Repeat from ***

Add the top layer of noodles (three).
Cover with tomato sauce, sprinkle with rice cheese or tofu, oregano, salt.

Cover with aluminum foil (forming a kind of dome) without that the alu foil touches the food too much.

Place in preheated oven, bake at 375 degrees F for 35 minutes. Uncover. You may add vegan parmesan cheese on top if you like. Bake for another 10 minutes.

Let cool for 10 minutes, sprinkle with parsley, then cut in 4 or 9 pieces and serve.

When layering, before baking, you may add other vegetables to your liking, e.g. raw or left over vegetables. Best is to grate raw vegetables before adding them, otherwise they would not get soft enough. Green cabbage is great, onions, potatoes etc.

Be creative!
Happy eating!
Cordially, India.Magica

Answer 4

Check Carol Gilles cookbook "1000 Vegetarian Recipes."

She has a green and white lasagna recipe that is to DIE for!

Answer 5

I make mine with an alfredo sauce instead of red, but I LOVE the ricotta in it along with parmesan and mozzarella. You could use cottage cheese instead of ricotta. I use sauteed mushrooms, steamed brocolli and cauliflower and shredded carrot for color. I love spinach, but hubby doesn't, so I skip it.