Looking for vegetarian lasagna recipes without tomatoes; had one at Busboys and Poets Restaurant.?

I personally dont know one but try www.allrecipes.com. I love this website. They usually have a recipe for everything you can think of.Looking for vegetarian lasagna recipes without tomatoes; had one at Busboys and Poets Restaurant.?
12 lasagna noodles


2 tablespoons olive oil


2 heads fresh broccoli, chopped


2 carrots, thinly sliced


1 large onion, chopped


2 green bell peppers, chopped


2 small zucchini, sliced


3 cloves garlic, minced


1/2 cup all-purpose flour


3 cups milk


3/4 cup Parmesan cheese, divided


1/2 teaspoon salt


1/2 teaspoon pepper


1 (10 ounce) package frozen chopped spinach, thawed


1 (8 ounce) container small curd cottage cheese


24 ounces ricotta cheese


2 1/2 cups shredded mozzarella cheese, divided


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.


Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.


Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.


Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.


Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.


Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.Looking for vegetarian lasagna recipes without tomatoes; had one at Busboys and Poets Restaurant.?
Not sure what one you had, but here is a recipe without tomatoes that is good


1 tablespoon olive oil


2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes


salt %26amp; freshly ground black pepper


1/2 cup water


1/4 cup plain breadcrumbs


1/4 cup butter


1/4 cup all-purpose flour


3 1/2 cups whole milk


1 pinch nutmeg


3/4 teaspoon Italian herb seasoning


16 ounces dried lasagna noodles


2 1/2 cups shredded whole-milk mozzarella


1/3 cup grated parmesan cheese





Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.


Cool to tepid and then transfer the squash to a food processor. Add the bread crumbs and blend until smooth. (this is where I paln to fridge overnight).


Season the squash puree, to taste, with more salt and pepper.


Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.


Whisk in the nutmeg and italian seasoning. Cool slightly. Transfer half of the sauce to a blender (blend no more than 1/2 blender at a time %26amp; use a kitchen towel to hold lid down on blender when blending - otherwise lid may blow off %26amp; scald you*). Blend until smooth. Return sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.


Preheat oven (with rack in center) to 375 degrees F.


Lightly butter a 13 x 9 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.


Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
I have one for spinach lasanga. It has not tomato sauce and it's a little less complicated than the other recipes I see posted. It's really good, too!


I'm at work right now and don't have it on me. Email me if you're interested! :-)