Good vegaterian lasagna recipe?

Question

Does anyone know a good vegaterian (or vegan) lasagna recipe? All the ones I have found taste horrible!

Answer 1

VEGETABLE LASAGNA
7 oz lowfat goat cheese
1/3 cup chopped pitted black olives
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb whole-wheat lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan

Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.




WILD MUSHROOM LASAGNE
For béchamel sauce
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper

For mushroom tomato sauce
2 cups boiling-hot water
1 oz dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt

For assembling lasagne
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 oz finely grated Parmigiano-Reggiano (1 3/4 cups)

Make béchamel:
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.

Make mushroom tomato sauce:
Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.

Assemble and bake lasagne:
Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.

Put oven rack in middle position and preheat oven to 425°F.

Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.

Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

Cooks' notes:
• Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.
• You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.

Makes 12 first-course or 8 main course servings.





EGGPLANT LASAGNE WITH PARSLEY PESTO
There will be about 3/4 cup of parsley pesto left over after making this lasagne.

Active time: 1 3/4 hr Start to finish: 2 3/4 hr
For béchamel
1 garlic clove, minced
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon white pepper

For pesto and ricotta mixture
1 1/3 cups hazelnuts (5 1/2 oz), toasted and loose skins rubbed off in a kitchen towel
4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2/3 cup plus 1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons salt
1 1/4 teaspoons black pepper
1 large egg
1 (15-oz) container whole-milk ricotta

For lasagne
4 lb medium eggplants (4), cut crosswise into 1/3-inch-thick slices
6 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon black pepper
9 (7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called "no-boil"; 6 oz)
1 1/2 oz finely grated Parmigiano-Reggiano

Make béchamel:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

Make pesto and ricotta mixture:
Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.

Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.

Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.

Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.

Roast eggplant for lasagne:
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.

Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.

Assemble lasagne:
Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.

Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.

Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Serve lasagne drizzled with pesto.

Cooks' notes:
• Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking.
• Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.

Makes 8 servings.



ROASTED VEHETABLE LASAGNE
1 lb plum tomatoes, cut in 1/4-inch slices
1 lb zucchini, cut in 1/4-inch slices
1 lb yellow squash, cut in 1/4-inch slices
2 red bell peppers, cut in 1-inch strips
2 green bell peppers, cut in 1-inch strips
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbsp olive oil
Vegetable-oil cooking spray
1 egg white, lightly beaten
2 containers (15 oz each) "lite" ricotta
2 tbsp bottled pesto sauce
1/3cup grated Parmesan
3 cans (14 1/2 oz each) diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 package)
2cups shredded lowfat mozzarella

Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.

Makes 12 servings

Answer 2

Sweetie,this is my absolutely favorite dish,i am glad you asked this question!!!

1 1/2-2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
1 jar (16 ounces) spaghetti sauce
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese


Thinly slice egg place,on a cookie sheet drizzle extra virgin olive oil,salt and pepper and rub to coat.Bake in a 350 degree oven until tender.Mix ricotta,mozzarella,and Parmesan.Save some mozzarella for the top.In a skillet,saute onion in some extra virgin olive oil until translucent.Add spaghetti sauce to mixture and stir. In a baking dish sprayed with vegetable cooking spray,place a single layer of eggplant.Next,layer the cheese mixture,then the sauce.Until your pan is full,top off with mozzarella cheese and bake at 350 until cheese is melted and is bubbly,turn on broiler and broil until cheese has a nice golden color.

Good luck hun,have a good night.Hope you enjoy it!!

Answer 3

Lasagna noodles (I prefer the whole wheat kind, but you can use either)
Spagetti Sauce
8oz frozen spinach, thawed and drained
1 large container of ricotta cheese
2 eggs
3-5 cloves of garlic (depending on preference)
shredded mozzerella cheese (amount varies depending on preference)
1 teaspoon Italian seasoning

Mix eggs, garlic, ricotta, italian seasoning and spinach.

Cover bottom of pan with spagetti sauce, then layer noodles, then ricotta mixture, then mozzerella. Repeat until pan is full. For final layer put spagetti sauce and then cover with remaining mozzerella.

Cover with foil.
Bake at 350 for 1 hour. Remove foil and bake until cheese is melted.

This recipe is really easy, but is delicious!!!

Answer 4

Convenient Vegetarian Lasagna

INGREDIENTS
2 (12 ounce) packages lasagna noodles
2 pounds ricotta cheese
4 eggs
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
2 teaspoons dried basil
ground black pepper to taste
1/2 cup olive oil
1 1/2 cups chopped onion
1 cup sliced carrots
1 1/4 cups chopped green bell pepper
1 (16 ounce) package chopped frozen broccoli, thawed and drained
3 cups chunky-style spaghetti sauce
2 cups shredded mozzarella cheese, divided
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
Preheat oven to 350 degrees F (175 degrees C).
Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

I have never made this before but my sister has and she says its great.

Answer 5

I like to put brocoli, spinach, cucumbers and cheese in my lasanga. I do layers of sauce, noodles, and veggies in an alternating pattern. I absolutely love it!

Answer 6

There's one in the freezer aisle at the Supermarket (maybe its stoffers? Not sure) but its pretty good.

Answer 7

check on www.kraftfoods.com
great and easy recipies