Does anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?

VEGETABLE LASAGNE





2 teaspoons vegetable oil


3 cups eggplant, unpeeled %26amp; diced


3/4 cup chopped onion


1 teaspoon garlic, minced


28 ounces tomatoes, canned, crushed


1 1/4 teaspoons salt, divided


1/2 teaspoon sugar


1/4 teaspoon basil


1 pound carrot, peeled %26amp; shredded


10 ounces frozen spinach, thawed and drained


15 ounces ricotta cheese, part skim milk


1 cup mozzarella cheese, part skim milk, shredded


1 large egg, beaten


1 pinch nutmeg


9 lasagna noodles, cooked


2 tablespoons grated Parmesan cheese, fresh





In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.


Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.





Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings.





Serving Size: 8.





OR





VEGETABLE LASAGNE





1 box whole wheat lasagne noodles, cooked and drained


1 lb. ricotta cheese


16 oz. grated Mozzarella cheese


1/2 c. Parmesan cheese


1 (20 oz.) bag broccoli cuts, cooked slightly, and drained


1 (16 oz.) bag mixed vegetables, cooked slightly and drained





Regular lasagne noodles may be substituted. Cook and drain noodles; don't over cook. Use 9-12 noodles for a 9x12 inch pan.





WHITE SAUCE:





1/2 c. butter


1/2 c. flour


1 tsp. Veg-All seasoning


1 1/4 tsp. chicken bouillon


Salt and pepper to taste


2 c. milk





Bring butter, flour and seasonings to boil, gradually add milk, stirring constantly until it boils again. Grease bottom of 9x13 inch pan with white sauce. Save 1/2 cup for top layer. Add remaining white sauce to drained vegetables.


Layer white sauce, half of noodles/ricotta cheese, half of vegetables in sauce, half of Mozzarella cheese. Repeat noodles through Mozzarella cheese, then third layer of noodles, 1/2 cup reserved white sauce, Parmesan cheese on top.





Bake at 350 degrees until very hot in center, 35 to 45 minutes. Cover last 15 minutes. This may be made in advance and frozen or refrigerated. Allow more heating time when cold.





OR





VEGETABLE LASAGNE





1 pkg. lasagne noodles


3 lbs. Ricotta cheese


1 (8 oz.) pkg. cream cheese, softened


1/2 c. minced onion


2 tsp. dried basil


4 c. (16 oz.) shredded Mozzarella


1 tsp. garlic powder


4 c. vegetable mixture of broccoli, zucchini, peppers, mushrooms or any vegetables you like


3/4 c. grated Parmesan cheese





Cook lasagne noodles as directed on package; drain. Rinse with cold water; drain and lay flat on paper towels in singe layer until needed.


Meanwhile, mix together Ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables.





Spread 3/4 cup on bottom of a 13x9x2-inch pan. Arrange layer of noodles, 1/4 or remaining vegetable mixture and sprinkle with some Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Makes 8 servings.





JMDoes anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
INGREDIENTS


1 (16 ounce) package lasagna noodles


2 teaspoons olive oil


2/3 cup diced red bell pepper


2/3 cup diced orange bell pepper


2/3 cup diced yellow bell pepper


2/3 cup diced green bell pepper


1 small yellow onion, diced


2 (14.5 ounce) cans diced tomatoes


1 (6 ounce) can tomato paste


1 1/2 cups water


1 dash crushed red pepper flakes


1/2 cup grated Parmesan cheese


1 (15 ounce) container ricotta cheese


1 (16 ounce) package shredded mozzarella cheese


4 eggs


1/4 teaspoon black pepper


1/4 teaspoon dried oregano, crushed


1/4 cup grated Parmesan cheese





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.


Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.


Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.


Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.


Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of bakingDoes anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
ohhhhh my fave recipe for veggie lasagne is one that uses alfredo sauce





you make it the same way as you would a regular lasagne, but don't use ricotta cheese (it doesn't turn out very good)... use mozzerella, alfredo sauce, and throw some frozen veggies into the sauce as it's cooking... like broccoli, carrots, zucchini, etc...you can use fresh too, it's very good for you, a little bit of fat i'll admit, but you have so many nutrients from the veggies.





yumyum i'm hungry now :)
Make it the exact same way you would a meat lasagna, but instead of meat put in chunks of zuchini and mushroon slices. All fresh! If you want more protein you can add more ricotta cheese.
This link has 6 videos of vegeterian lasagna recipes (and only 2 meat ones), I always find it easier to follow video recipes rather than written ones and these are terrific and professional:


http://www.videojug.com/tag/lasagne