Really good Lasagna recipe with Spinach?

I make really good lasagna, but it has a lot of meat in it. I'd like to have a healthier lasagna recipe, we are trying to eat less meat and more veggies. Anyone have a good recipe?Really good Lasagna recipe with Spinach?
Chicken Lasagna





Ingredients





9 lasagna noodles


1/2 cup butter


1 onion, chopped


1 clove garlic, minced


1/2 cup all-purpose flour


1 teaspoon salt


2 cups chicken broth


1 1/2 cups milk


4 cups shredded mozzarella cheese, divided


1 cup grated Parmesan cheese, divided


1 teaspoon dried basil


1 teaspoon dried oregano


1/2 teaspoon ground black pepper


2 cups ricotta cheese


2 cups cubed, cooked chicken meat


2 (10 ounce) packages frozen chopped spinach, thawed and drained


1 tablespoon chopped fresh parsley


1/4 cup grated Parmesan cheese for topping








Directions





Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.





Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.





Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.





Bake 35 to 40 minutes in the preheated oven.





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Lasagna Alfredo Roll-ups





Ingredients





8 lasagna noodles


1 tablespoon olive oil


1 (10 ounce) package frozen chopped spinach


2 tablespoons thinly sliced green onion


1 pint part-skim ricotta cheese


1/4 cup grated Parmesan cheese


1/2 teaspoon salt


1 egg


21 ounces Alfredo-style pasta sauce


1 cup shredded mozzarella cheese








Directions





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





Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.





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





Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.





In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted.








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Sausage Spinach Lasagna





Ingredients





12 uncooked lasagna noodles


1 pound sweet Italian sausage


2/3 cup chopped onions


1/2 tablespoon minced garlic


2/3 cup chopped fresh parsley, divided


3 (6 ounce) cans tomato paste


1 (15 ounce) can tomato sauce


2 cups water


1 1/2 teaspoons Italian seasoning


1 1/2 teaspoons dried oregano


1 1/2 teaspoons dried basil leaves


1 pound part-skim ricotta cheese


1 (10 ounce) package chopped spinach, thawed and squeeze dried


1/2 cup grated Parmesan cheese


3 eggs


2 teaspoons garlic salt


1/4 teaspoon ground black pepper


3 cups shredded mozzarella cheese








Directions





Preheat oven to 350 degrees F (175 degrees C).





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





In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.





In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.





In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.





Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.





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Basic Lasagna





9 lasagna noodles


1 package frozen spinach, thawed, and squeeze dried


2 1/2 cups ricotta cheese


1 1/2 cups mozzarella cheese, shredded


1/4 cup grated Parmesan cheese


2 eggs, beaten





1/2 pound lean ground beef


2 1/2 teaspoons dried oregano


1 1/2 teaspoons dried basil


1/2 teaspoon garlic powder


2 teaspoons white sugar


salt and pepper to taste


3 (6.5 ounce) cans tomato sauceReally good Lasagna recipe with Spinach?
16 oz ricotta or cottage cheese


16 oz bag shredded Mozzarella


1 jar tomato sauce (any kind)


1 package lasagna noodles


10 oz frozen chopped spinach


1 tsp. dry minced garlic


1 tsp. dry minced onion





Preheat Oven to 350.





Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach. Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (Uncooked) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes.
i have an excelent vegetarian lasagna recipe it is a little long i will try to get it all in here 1-141/2oz can tomatoes juice incld. 1-12oz can tom.sauce 1-teasp.ea.dried oregano and dried basil crushed dash blk. pepper 1 lg. onion chopped 1 1/2 teasp. minced garlic 2 Tbl. olive oil (chop all the following ingredients) 2-sm. zucchini 1lg.carrot 8oz mushrooms 1 green bell pepper --1 cup shredded mozzarella cheese --2 cups 1%milkfat cottage cheese--1 cup gratted parnesan or romano cheese --8 oz uncooked lasagna noodles cooked rinced and drained =simmer tomatoes and sauce %26amp; oregano %26amp; basil and pepper in medium pan low heat=cook and stir onion and garlic in o;ive oil until onions are golden add zucchini, mushrooms,carrot,green pepper cook and stir until vegs. are tender 5-10 min. stir in tom. mixture simmer 15min combine cheeses in large bowl blend well put 1 cup of mixture in bottom of 12x8 pan layer noodles over sauce 1/2 of cheese mix. and repeat step again tom. mix, noodles ,cheese repeat until all is used bke 350/ 30-45min, serve with garlic toast
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