I need a healthy, vegetarian lasagna recipe?

So give me your best ones! :]





Vegetarian remember. I don't want any mean subsitutes either, like the fake meat, just veggies and wahtever else, but it has to be healthy!I need a healthy, vegetarian lasagna recipe?
Vegetarian Lasagna

















Prep: 45 minutes


Bake: 30 minutes























Ingredients


8 dried lasagna noodles


1 10-ounce package frozen chopped broccoli


1 14-1/2-ounce can diced tomatoes


1 15-ounce can no salt added tomato sauce


1 cup chopped celery


1 cup chopped onion


1 cup chopped green or red sweet pepper


1-1/2 teaspoons dried basil or oregano, crushed


2 bay leaves


1 clove garlic, minced


1 beaten egg


2 cups fat-free ricotta cheese


1/4 cup grated Parmesan cheese


1 cup shredded part-skim mozzarella cheese (4 ounces)


1/8 teaspoon salt


1/4 teaspoon black pepper





Directions


1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.


2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.


3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.


4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.


5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.





Nutrition facts per serving:


calories: 250


total fat: 6g


saturated fat: 3g


cholesterol: 42mg


sodium: 411mg


carbohydrate: 31g


fiber: 4g


protein: 19.5g


vitamin A: 30%


vitamin C: 77%


calcium: 49%


iron: 11%


starch: 1diabetic exchange


vegetables: 2.5diabetic exchange


lean meat: 2diabetic exchange




















Broccoli Lasagna


Makes 8 servings




















Ingredients


1 tablespoon CRISCO庐 Oil* plus additional for oiling


1 cup chopped onion


3 cloves garlic, minced


1 can (14-1/2 ounces) no salt added tomatoes, undrained and chopped


1 can (8 ounces) no salt added tomato sauce


1 can (6 ounces) no salt added tomato paste


1 cup thinly sliced fresh mushrooms


1/4 cup chopped fresh parsley


1 tablespoon red wine vinegar


1 teaspoon dried oregano leaves


1 teaspoon dried basil leaves


1 bay leaf


1/2 teaspoon salt


1/4 teaspoon crushed red pepper


1-1/2 cups lowfat cottage cheese


1 cup (4 ounces) shredded low moisture part-skim mozzarella cheese, divided


6 lasagna noodles, cooked (without salt or fat) and well drained


3 cups chopped broccoli, cooked and well drained


1 tablespoon grated Parmesan cheese





*Use your favorite Crisco Oil.














1. Heat oven to 350掳F. Oil 11-3/4脳7-1/2脳2-inch baking dish lightly.





2. Heat 1 tablespoon oil in large saucepan on medium heat. Add onion and garlic. Cook and stir until tender. Stir in tomatoes, tomato sauce, tomato paste, mushrooms, parsley, vinegar, oregano, basil, bay leaf, salt and crushed red pepper. Bring to a boil. Reduce heat to low. Cover. Simmer 30 minutes, stirring occasionally. Remove bay leaf.





3. Combine cottage cheese and 1/2 cup mozzarella cheese in small bowl. Stir well.





4. Place 2 lasagna noodles in bottom of baking dish. Layer with one cup broccoli, one-third of the tomato sauce and one-third of the cottage cheese mixture. Repeat layers. Cover with foil.





5. Bake at 350掳F for 25 minutes. Uncover. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 10 minutes or until cheese melts. Do not overbake. Let stand 10 minutes before serving.














漏 Crisco is a registered trademark of The J.M. Smucker Company


Nutrients per Serving


(1 lasagna wedge (1/8 of total recipe))


Calories 201


Calories from Fat 24 %


Total Fat 5 g


Saturated Fat 2 g


Cholesterol 12 mg


Carbohydrate 25 g


Fiber 4 g


Protein 14 g


Sodium 439 mg


Dietary exchanges


1 Starch


2 Vegetable


1 Meat


1/2 Fat























Slimmed Down Lasagne





1 Pkg. lasagne -- (16 oz.) uncooked


2 Cups part-skim ricotta or lowfat cottage cheese -- (1 lb.)


2 Cups shredded part-skim mozzarella cheese -- (8 oz.) divided


1 egg or egg substitute equivalent


1 Tablespoon dried parsley flakes


1 Teaspoon garlic powder


1 Jar Rag煤 Light Pasta Sauce - Garden Harvest -- (27 1/2 oz.)


4 Tablespoons grated Parmesan cheese





Cook pasta according to package directions; drain. Lay flat on foil to


cool. Heat oven to 375 degrees F.


In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese,


egg, parsley and garlic powder.


In 13 x 9 x 2-inch baking dish, spread 1/4 cup sauce. Arrange 4 pasta


pieces lengthwise over sauce, overlapping edges. Spread one-third cheese


mixture over pasta; sprinkle with 1 tablespoon Parmesan cheese. Spread 2/3


cup sauce evenly over cheese layer.


Repeat layers TWICE, beginning and ending with pasta. Spread remaining


sauce over pasta; sprinkle with remaining mozzarella and Parmesan cheese.


Cover with foil.


Bake 50 minutes, or until hot and bubbly. Let stand 10 minutes before


cutting.


12 servings (each piece about 3 x 3 1/2 inches)


Nutrition Information per Serving: Calories: 240, Carbohydrate: 27 g.,


Fat: 8 g., Protein: 15 g., Cholesterol: 40 mg. Sodium: 390 mg.




















Speedy Spinach Lasagna (Great 1-Dish Meal)





Ingredients:





1 pkg. spaghetti sauce mix


1 can tomato paste (6 oz.)


1 can tomato sauce (8 oz.)


1 3/4 cup cold water


2 eggs


1 15oz container Ricotta cheese


1/2 tsp. salt


1 pkg. frozen chopped spinach (10 oz.), thawed and drained


1/2 lb. sliced mozzarella cheese--


1/2 lb. uncooked lasagna noodle, broken in half





Instructions:


Empty spaghetti sauce mix into saucepan, add tomato paste, tomato sauce and


water. Heat, stirring until well blended. Remove from heat. Beat eggs


in a large bowl and add Ricotta cheese, spinach, salt and 1/4


cup Parmesan cheese. Lightly grease bottom of


13x9x2-inch baking dish; cover with a little sauce. Layer noodles, half of


the cheese-spinach mixture, half of the mozzarella cheese, and half of the


tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4


cup Parmesan cheese. Cover dish with a lightly greased sheet of aluminum foil and bake in preheated 350 degree oven for


60 minutes or until noodles are tender. Let stand 10 minutes before cutting


into squares and serving.


Serves 8




















Vegetable Lasagna





----White Sauce----


1/4 c margarine -- melted


1/3 cup flour -- unbleached


1 teaspoon salt


3 c skim milk


----Lasagna----


12 lasagna noodles -- cooked


----Layer----


10 ozs frozen spinach -- *


2 c lowfat cottage cheese


1/4 c Parmesan cheese -- grated


1 tsp basil


1/2 tsp oregano


1/4 tsp black pepper


----Layer----


8 ozs mushrooms -- sliced


2 c carrots -- sliced


1/2 c onions -- choped


1 c bell peppers -- chopped


1 c mozzarella cheese -- part skim milk





Preheat oven at 350. This recipe calls for a 13 x 9 x 2'; pan unprepared;


set it aside. To prepare White Sauce, heat margarine in a 1 quart saucepan


over low heat until melted. Stir in flour and salt. Cook over low heat,


stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to


boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm.


If sauce thickens, beat in small amounts of milk. To prepare lasagna


noodles, cook them as directed on package directions. In a mixing bowl,


combine spinach, cottage cheese, Parmesan cheese, basil, oregano, and


pepper; set aside. In a skillet, cook mushrooms, carrots, onions, and bell


peppers until soft and tender; set aside. Arrange 4 noodles in pan. Top


with with half cheese mixture, 1/2 cup mozzarella cheese and 4 more


noodles. Layer cooked vegetables on noodles. Spread half of the White Sauce


over top. Top with remaining noodles, cheese mixture, White Sauce, and


mozzarella cheese. Bake for 45 minutes. Let stand 10 minutes before


cutting.




















Cheesy Vegetable Lasagna








Makes 12 servings.





12 dry 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 spinach, thawed


1 (8 ounce) container small curd cottage cheese


24 ounces ricotta cheese


2 1/2 cups shredded mozzarella cheese, divided





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. Saut茅 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.I need a healthy, vegetarian lasagna recipe?
Spinach and mushroom lasagna





Ingredients





* 9 whole-wheat lasagna noodles


* 1 tbsp (15 mL) olive oil


* 1 cup (250 mL) red onion, diced


* 4 cups (1 L) mushrooms, sliced


* 3 cloves of garlic, minced


* 1 bag (10 oz) baby spinach, washed and dried


* 1 jar tomato sauce (about 2 cups)


* Pepper to taste


* 1 cup (250 mL) light feta cheese


* 1 container (475g) light ricotta cheese


* 2 cups (500 mL) light mozzarella cheese, shredded





Directions





1. Preheat oven to 375 F (190 C).


2. Cook the lasagna noodles according to package directions. Drain and set aside.


3. To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.


4. To make the lasagna: Line the bottom of a 9x13 inch baking dish with 3 lasagna noodles. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.


5. Bake for 30 minutes or until the cheese is starting to brown.
my sister's a vegetarian, and she loved this recipe...


lasagna noodles with layers of


alfredo %26amp; marinara sause


mozzerella cheese


sauteed green, red, and yellow peppers


sauteed onions


spinich


this is all i layered it with, but depending on your taste you may like mushrooms, or ricotta cheese in the layers too =]
Leave out the meat, using a marinara sauce and mix in some chopped spinach with the ricotta cheese mixture. That's all I do!
try this website.it has a ton of great recipes


http://vegweb.com/index.php?board=335.0
cheese sauce vegatables peas carrots mash potato 4 extra flavour