Any really yummy vegetable lasagna recipes out there?

I need some help please. I want to cook a vegetable lasagna for my friend. Im trying to find a recipe. Something really yummy. I can make a meat one from scratch. I know how to make the tomato sauce and the white sauce. I just have no idea what veg to use or what works well. I dont want to offend my friend and I also dont want to poisson them either. I normal do boring things like salad or roasted veg. I want to try something different. Please help. And thank you in advance :0)Any really yummy vegetable lasagna recipes out there?
try these recipes.. I'm Italian and I've often cooked it for my veggie friends.. Un bacio dall'Italia


Lasagne with Radicchio (Lasagne con Radicchio)





5 tablespoonsbutter


5 tablespoonsflour


5 cupsmilk


to tastesalt


to tastewhite pepper


2 cupsParmigiano cheese, grated, divided


1/2 cuponion, chopped


1/4 cupextra virgin olive oil


5 cupsradicchio, julienne


1 cupred wine


to tastefreshly ground black pepper


1 box (9 ounces) Oven Ready Lasagne








PREHEAT oven to 350. Spray a 13x9 inch baking dish.


HEAT milk in a small saucepan.


MELT butter in separate medium saucepan. Add flour and cook 2-3 minutes, stirring constantly. Season with salt and white pepper; set aside.


HEAT olive oil in a large skillet. Add radicchio and saut茅 until tender and cooked through.


ADD red wine and simmer until it is reduced by one third.


COMBINE sauce and radicchio mixture with 1-1/2 cups of grated cheese.


POUR 1-1/2 cups sauce into bottom of prepared baking dish. Place 3 lasagna sheets on top of sauce.


POUR 1 cup of sauce over lasagna sheets. Continue for 4 more layers, ending with sauce on top layer.


SPRINKLE with 陆 cup remaining cheese.


BAKE uncovered for 30 minutes.





Autumn Lasagne (Lasagne d' autunno)





1/2 pound green or purple cabbage leaves


1 ounce (1 cup)dried procini mushrooms


5 tablespoonsunsalted butter


1 tablespoonextra virgin olive oil


2 clovesgarlic, peeled


1 sprigrosemary


1/4 cupwater


1 cupred wine


4 tablespoonsall-purpose flour


1 quartwhole milk, heated


pinchnutmeg


1 ouncePecorino cheese, freshly grated


1 ounceParmigiano Reggiano cheese, freshly grated


10 sheetsBARILLA Oven-Ready Lasagne


to tastesalt


to tastefreshly ground black pepper








PREHEAT oven to 375 degrees.


CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.


HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.


ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.


ADD cabbage and cook over low heat, covered for 5 minutes.


ADD wine and simmer until the wine is evaporated.


ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.


MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.


ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.


ADD cabbage to sauce.


COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.


ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .


ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.


BAKE in the middle of the over for 25-30 minutes or until bubbling.





LASAGNE WITH PESTO


(for 2 people)


Ingredients: 8 lasagne sheets (to make 3 layers), pesto (fresh basil leaves, garlic, Parmigiano Reggiano cheese, pinenuts, salt, extra-virgin olive oil), besciamella sauce (white sauce: 25 g butter, 25 g flour, 250 ml milk, nutmeg), Parmigiano Reggiano cheese, extra-virgin olive oil, salt.





Prepare besciamella with butter, flour and milk. Add a pinch of nutmeg powder at the end and stir well. Prepare a good pesto. Cook for 4-5 minutes each lasagna sheet.Take a small oven tray, put some extra-virgin olive oil on the bottom and cover the surface with 2 lasagne sheets. Put some pesto on it and then some besciamella sauce and sprinkle with grated Parmigiano. Put other 2 lasagne sheets and pesto, besciamella and Parmigiano. Continue like this until you finish all the ingredients. Put into oven and cook at 180 C for 20 minutes.





TIMBALLO CON RICOTTA E FUNGHI


Serves 2


1 plum cake mould, 6 layer of lasagna,200 gr of ricotta cheese, 2 eggs, 200 gr of gated Parmigiano cheese, 150 gr of Camembert cheese, parsley, 400 gr of mushrooms, 400 gr o besciamella, 1 glass of white wine, extravirgin olive oil, salt, pepper, garlic.


For the dressing: Put in a bowl the ricotta cheese and mix with the eggs, 100 gr of grated Parmigiano and some minced parsley.


Mushrooms: Put in a frying pan 2 tablespoons of oil and a clove of garlic and cook them gently or 2 minutes at a really low temperature. Add the mushrooms, the salt, the glass of white wine and cook for 30 minutes until all the liquid has evaporated.


In the mould: Cover the mould with a thin layer of warm besciamella, then a layer of lasagna and cover with 2 tablespoons of ricotta cream, 2 tablespoons of mushrooms,some cubes of Camembert,1 tablespoon of besciamella and cover with another layer of lasagna. Put all the lasagna layer and the dressing and cover the last layer with the remeining mushrooms, some besciamella and the grated Parmigiano.


Cook in oven for 30 minutes.Any really yummy vegetable lasagna recipes out there?
Anything goes to be honest.





Can I come????
I cooked a mushroom lasagna the other week, it was fabulous.





12 ozs mushrooms


20z butter


2 tbs oil


salt %26amp; pepper


4 fl ozs cream or sour cream


50z lasagne sheets


80z ricotta cheese


40z mature cheddar cheese


16 fl ozs pasta sauce





Heat butter %26amp; oil, fry mushrooms briefly, season, pour in cream and turn off heat


Grease large dish, put in half pasta sauce, layer of lasange pasta, crumble ricotta cheese over, then cover with mushrooms. Repeat with more noodles etc %26amp; finish with layer of pasta sauce. Sprinkle with grated cheese, dot with butter and bake in pre-heated oven 190c (375f) for 45 mins or until golden.





Enjoy!!
As you know how to do the sauces, here's a list of the veg I use, and I add them to the pan %26amp; saute in this order:


Red onion, chopped,


Green %26amp; Red Peppers chopped


Garlic - 2 cloves


Celery - 2 sticks sliced


Carrots - 2 medium cubed


Mushrooms - bowl full, chopped


Add your tomato sauce, with 2 verg stock cubes added, then add


Courgette chopped


cup of sweetcorn


Black pepper %26amp; salt.


Cook for 30 mins then assemble the lasagne in layers.


The best bit is after the final white sauce, cover with grated cheese %26amp; sprinkle with ground nugmeg - it adds an amazing flavour. 40 mins in the oven %26amp; serve with garlic bread. Delicious!!
Chop one or two onions finely, chop one large garlic fry in a pan till see-through, add one tin of chopped tomatoes, a squeese of sundried tomato paste, few herbs salt and black pepper.


Add one large packet of small-leave spinach or any other spinach and let it cook down. Add some tomato sauce about a tablespoon, a teaspoon of sugar let it cook down.





One tin of large asparagus spears and lasagna sheets. Make a cheese-sauce with normal chedder cheese or whatever cheese you eat when you are a vegetarian.





Dish spinach mixture halve of it into bottom of glass dish [preferably square or oblong ] lay down lasagna sheets and some cheese-sauce. Next layer all the asparagus spears lay down lasagna sheets cheese-sauce and so on until all the ingredients are finished. End with lasagna sheets on top and cover with cheese-sauce and a good layer of cheese. Some black pepper and stick in the over on five gasmark for a while and then bring it down to four. When pressing knife into the mixture and it feels soft then the lasagna will be cooked. It is delicious served with a salad.:))
I would make a white sauce one and use spinach. Keep in mind though that if she is a vegetarian, you will need to use animal rennet free cheese.
I often do veg lasagne rather than meat, its a good way to use up bits and bobs! I just do loads of peppers, mushrooms and onions and a few fresh tomatoes too.
I make lasagna without meat all the time. Add a layer of roasted veggies where you'd usually put meat. Preheat oven to 400, put sliced zuccini, sliced bell peppers and sliced sweet onions onto a cookie sheet in a thin layer. Add some olive oil, Italian herbs and garlic to them before they go into the oven. Cook them in the oven for about 15 minutes. Now you have gorgeous colorful veggies to add to the mix. Even the toddlers at my house stuff this in with both hands! Mmm mmm serve with salad and a nice glass of wine!
You could just substitute the meat for a vegetarian protein instwad and a good idea is to not use white sauce but use ricotta and cottage cheeses a assortment of mushrooms shitake crimini portobella oyster button morels makes a real hearty flavour and you wont even miss the meat