Does anyone have a good veggie lasagna recipe?

One that you have tried and have loved please! I don't want links to recipe sites (I could have done that!) thanks!Does anyone have a good veggie lasagna recipe?
one large can sauce..add one can diced tomatoes..add extra oregano/basil/garlic to taste.


Saute chopped onions/mushrooms and add to warming sauce....


Mix together container of Ricotta w/one egg, parsley, 1/2 cup parmansan cheese..set aside.


Shred carrots, zuchini, hand chop fresh spinach. Add to sauce.


8x13 pan..PAM it..


add 1 cup sauce...layer it w/uncooked lasagna noodles..layer ricotta mixture


more sauce...another layer of noodles...more sauce and finally mozerella cheese...


cook until knife slips into the noodles easily...yumDoes anyone have a good veggie lasagna recipe?
VEGETABLE LASAGNE





1 large eggplant, cut into 1/2 inch round slices


salt


1/2 ounce dried imported mushrooms


4 to 6 tablespoons olive oil


1 lg red bell pepper, cut into thin strips


1 large yellow bell pepper, cut into thin strips (or use 2 re)


1 large onion, halved crosswise, then cut into thin wedges


4 precooked lasagne noodles


3 cups marinara or red sauce


1/2 cup grated Parmesan cheese


1/4 to 1/2 teaspoon crushed hot red pepper, to taste


1 pound ricotta cheese


1 cup bechamel sauce or alfredo sauce


1/3 cup pesto sauce


1 1/2 cups shredded mozzarella cheese





1. Place the eggplant in a colander, sprinkle lightly with salt, and let drain 30 minutes. Blot the eggplant dry. Meanwhile, place the dried mushrooms in a small bowl and cover with boiling water. Let stand 20 minutes and drain





2. Preheat the oven to 350F. In a large skillet, heat 2 tbsp of the olive oil over high heat. add the bell peppers and onion and cook, stirring often, until the peppers begin to soften, 3 to 5 minutes. Cover, reduce the heat to medium-low, and cook stirring occasionally, until the peppers are tender, about 10 minutes. Add the drained mushrooms and cook 2 minutes longer.


Remove to a bowl.





3. To fry the eggplan, heat 2 tbsp oil over hight heat. Add the eggplant in batches and cook, turning once, until eggplant is tender, 4 -5 minutes, adding additional oil as necessary. Transfer the eggplant to paper towels. Or to boil the eggplant, bring a lg. pan of water to a boil. Add the eggplant and cook until it is tender but not soggy. 5 minutes. Drain well and blot dry, removing as much water as possible.





4. Place a layer of lasagne noodles in lasgne pan. Spread with some of the marinara sauce and sprinkle lightly with half the Parmesan chees and the hot red pepp0er. Add half of the eggplant, then top with half of the bell pepper mixture. Dot with half of the ricotta. Add another layer of lasagne noodles and some more sauce. add the remaining eggplant, then the remaining bell pepper mixture. Sprinkle with hot red pepper. Add the bechamel or alfredo and top with small spoonfuls of pesto sauce. Add the remaining ricotta and some sauce. add the last layer of noodles , spread with sauce, and sprinkle with the mozzarella cheese and the remaining Parmesan cheese.





5. Cover with aluminum foil and bake 40 minutes. Remove the foil and continue to bake until the lasagne is hot in the center, 10 to 15. Let stand 10 minutes before cutting to serve.
VEGETABLE LASAGNA





portobello mushrooms


zucchini


yellow squash


onion


spinach


garlic


olive oil


tomato sauce


lasagna noodles


ricotta cheese


shredded mozzerella





Fry mushrooms, onion,garlic, zucchini and squash in olive oil.





Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don't cook spinach first becasue it will add moisture).





Bake 350 for 30 min to an hour.
i'm not a cook, but the lasagna I had contain mozarella cheese, green peppers, tomatoes, squash, and onions.
I just make a regular lasagna, but use marinara sauce and layer in onions, green peppers, sliced mushrooms, thinly sliced zuccini and spinach. I also add more cheese. It's to die for...... :-D
Here's a recipe I got from an Italian momma while living in Belgium- my kids love it and don't even notice the veggies!





1 medium eggplant, unpeeled and diced small


3 T virgin olive oil


1 onion, finely chopped


3/4 cup finely chopped celery


3/4 cup finely chopped carrot


1/2 pound mushrooms, finely chopped


1 bell pepper, finely chopped


2 small zuchinni, finely chopped


8 oz pack frozen broccoli florets or cauliflower, thawed


1/2 cup vegetable broth


1 can diced tomatos, Italian style with spices is best


Italian seasoning to taste


Minced garlic to taste


6 T butter or margarine, or olive oil


1/2 cup all purpose flour


5 cups milk- I use lowfat, but feel free to use what you have


15 lasagne noodles if using small no-cook variety, or 1 box regular size


2 1/4 cups grated parmesan





Toss the eggplant with a good sprinkling of salt, put in colander and stand to drain for 30 minutes- while you prep the other veggies and get things going. I don't usually bother with all the fine chopping by hand- I toss it in a food processor and give it all a whirl to reduce it to small bits. Heat the 3 tablespoons of oil in a large skillet, and saute the minced up veggies, Italian spice and minced garlic until the onion turns translucent. While that is cooking, rinse the eggplant lightly to remove excess salt, then add to the sauteed veggies along with the broth and canned tomatos. Cover and cook 5 minutes, stir once. Uncover, and adjust seasonings. If you want a more tomatoey sauce at this point, or it seems a bit dry, you can add in a can of tomato puree and adjust seasonings again. You are making a veggie spaghetti sauce, basically. Remove from heat when you have it adjusted to your liking.


For the white sauce, melt the butter or margarine in a large saucepot, or heat the oil. Stir in the flour and cook 1 minute. Gradually whisk in the milk, and cook until it comes to a boil and thickens. Remove from heat and season with salt and pepper to taste.


Preheat the oven to 375. Grease a 13x9 baking pan and add one cup of the milk based sauce to the bottom. Top with the noodles to fit. Spread on the veggie sauce to coat, then a layer of the milk sauce, and sprinkle on the parmesan. End with a layer of the milk sauce and parmesan. If you like, you can top it all off with an Italian blend of cheeses, or just mozarella, or just the parmesan- depending on your taste and preference. Pop the pan into the over and bake until bubbly and heated through- about 30-45 minutes. Remove and cool for 10 minutes before cutting. This serves 4-6 depending on appetites.





If you are using no cook noodles, you'll want the veggie sauce a little on the runny side so the noodles have some liquid to absorb. If you use the old fashioned type, and have to cook them ahead, you will want the sauce on the drier side. I like this recipe because it isn't so heavy on the cheese that you feel like you are committing nutrional suicide, but the milk sauce is still providing the calcium and nice mouth feel. Since the veggies are so tiny, and the sauce is so highly spiced, the kids don't even notice they are eating them. The sauce itself is good just as it is over noodles of all sorts. Originally I got the recipe for use during Lent, when we cut out the meat on Fridays- but we liked it so well that it's stayed on for family meals during the rest of the year and is often requested by the kids in lieu of the more traditional meat based lasagna- even by my 6 year old vegetable hating son! He wouldn't touch an eggplant, zuchinni or cauliflower in a recognizable state- but he will eat seconds of this.