What is a good recipe for lasagna without ground hamburger or turkey?

Question

Maybe just like a cheesy lasagna or something. Suggestions pleaseeeee!

Answer 1

Lasagna with Four Cheeses

Few baked pastas are as rich and satisfying as this dish inspired by recipes from northern Italy.
The new "no-boil" lasagne sheets have a marvelous tender texture, although it is wise to dip
them briefly in boiling water for the best result, and since you are boiling water anyway, why not
use the regular lasagne noodles? I'm not completely sold on either.

Use which ever you prefer.

For Sauce:
3 1/2 cups milk
1 fresh rosemary sprig, 2 inches long
6 tablespoons unsalted butter
5 tablespoons all-purpose flour

For Bread Crumbs:
1 loaf good-quality country-style white bread, about 1/2 lb,
cut into 1-inch cubes
2 tablespoon minced garlic, or to taste
Extra-virgin olive oil, as needed

1/2 cup pecans
1 1/2 cups ricotta cheese
3/4 cup mascarpone cheese
3/4 cup shredded Fontina cheese
2 cups freshly grated Parmesan cheese
1 tablespoon minced fresh rosemary
3 tablespoons chopped fresh flat-leaf parsley

20 sheets lasagne

Method for Sauce:
Pour the milk into a saucepan, add the rosemary sprig and place over medium-low heat until small bubbles appear along the pan edge.

In a small saucepan over medium-low heat, melt the butter. Add the flour and whisk to form a smooth paste. Reduce the heat to low and cook, stirring, for about 2 minutes. When the milk is hot, add the butter-flour mixture, whisking constantly. Simmer over medium heat until the sauce thickens enough to coat a spoon, about 20 minutes. Remove and discard the rosemary sprig.
Season to taste with salt and pepper. Set aside to cool.

Method for Bread Crumbs:
Preheat over to 350. In a food processor fitted with the metal blade, pulse the bread cubes to produce coarse crumbs. In a large bowl, combine the crumbs, garlic and salt and pepper to taste. Add enough olive oil to moisten the mixture slightly. Spread on a baking sheet and bake until barely golden, 2-4 minutes.

Spread the pecans on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool. Raise the oven temperature to 375 degrees. In a large bowl, combine the toasted walnuts, ricotta, mascarpone, Fontina, 1 cup of the Parmesan, rosemary, parsley, and salt and pepper to taste. Mix well. Add 1 cup of the béchamel and stir vigorously to mix.

Fill a deep pot three-fourths full with lightly salted water and bring to a rolling boil. Using tongs, dip the lasagna sheets into the boiling water for 10 seconds, then lay them on a kitchen towel to drain.

To assemble:
Spread a thin layer of béchamel over the bottom of a 13-by-9-by-2-inch lasagna pan. Top with a layer of pasta, then with a layer of the cheese mixture. Top with a layer 1/4 inch thick of the béchamel. Sprinkle with 1 tablespoon of the remaining Parmesan. Top with another layer of pasta sheets. Alternate layers of the cheese mixture and béchamel and Parmesan, until all the ingredients except the Parmesan are used up, ending with Béchamel. Scatter the remaining Parmesan and the bread crumbs over the top. Cover and bake until the dish is bubbling, 35-40 minutes. Uncover and bake until the bread crumbs are crunchy, about 10 minutes longer. Let stand for 5-10 minutes before serving.

Answer 2

Here is a very good " Vegetable Lasagna" Recipe My Personal Favorite..

Makes 8 servings.

Ingredients
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 preparation

Instructions:

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

http://www.pierinofrozenfoods.com/smallimages/lasagna.jpg

Answer 3

well i make spinach lasagna and you would love it all you are doing different is steaming the Spanish with garlic and onion set aside. boil your lasagna skin when finish set aside also. mix eggs cheese butter and milk together in pot simmer for 2 Min's put a little flour to thicken the mixture . put skin in baking dish put spinach with little milk mixture and counting going till all the ingredients are finish .

Answer 4

Are you looking for completely meatless, or just not beef or turkey? Chicken lasagna is good or a vegetable lasagna.
Chicken: http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx
Veggie: http://allrecipes.com/Recipe/Cheesy-Vegetable-Lasagna/Detail.aspx

Answer 5

I take it that you do not want meat in it. You can use some summer vegetables like spinach and zucchini.

Answer 6

try eggplant lasagna, great alternative to meat.
still has enough texture to it when its been cooked

Here's one recipe for it that has lots of other veggies too.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27792,00.html?rsrc=search

Answer 7

try making a vegtable lasanga they are good