Is there a good vegetable lasagna recipe that does not need three types of cheeses?

You can use whatever cheeses you wish. I normally just use cheddar.Is there a good vegetable lasagna recipe that does not need three types of cheeses?
Wow, xp sure is emphatic about this issue. Lol.





Anyway, just use one or two types of cheese.





I just made a cool vegetable lasagna with POLENTA instead of pasta.


I got that tube of polenta from the grocery and sliced it about 1/4-1/2 inch thick. Made a layer of polenta, a layer of shredded mozzarella, a layer of chunky tomato sauce, a layer of thin sliced zucchini,


polenta, shredded mozzarella, chunky tomato sauce and BAKE for 40 mins at 350.








It would be good if you put a layer of ricotta in there too, I did for mine.Is there a good vegetable lasagna recipe that does not need three types of cheeses?
This is a great one- you can easily omit the parmesan cheese. It's fine without it.





Roasted Vegetable Lasagna


From Allrecipes





INGREDIENTS


1 pound eggplant, sliced into 1/4 inch rounds


1/2 pound medium fresh mushrooms, cut into 1/4 inch slices


3 small zucchini, cut lengthwise into 1/4-inch slices


2 sweet red pepper, cut lenthwise into 6 pieces each


3 tablespoons olive oil


1 clove garlic, minced


1 teaspoon salt


1/2 teaspoon pepper


1 (15 ounce) container reduced-fat ricotta cheese


1/4 cup grated Parmesan cheese


1/4 cup egg substitute


1 (26 ounce) jar meatless spaghetti sauce


12 no-boil lasagna noodles


2 cups shredded part-skim mozzarella cheese


3 tablespoons minced fresh basil





DIRECTIONS


Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.


In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. Cover and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.





Happy cooking!
Sure you can change the cheeses to fit your taste in any of the recipes for this. Look how many people make their lasagna using different cheeses? I like cottage cheese while other like ricotta and some like the graded cheeses in while others don't. Just work with the recipe till you are happy with it.
You could omit the Parmesan cheese to make this a two cheese lasagna. Personally, I'd keep it as it adds a bit of saltiness to the recipe.








Vegetable Lasagna








3 cups chunky-style spaghetti sauce


1 medium zucchini, shredded


6 lasagna noodles, uncooked


1 cup Ricotta


OR


1 cup small curd creamed cottage cheese


录 cup Parmesan cheese, grated


1 tablespoon snipped fresh oregano leaves


OR


1 teaspoon dried oregano leaves


2 cups Mozzarella cheese (8 ounces), shredded








Heat oven to 350鈭?





Mix spaghetti sauce and zucchini. Spread 1 cup mixture in ungreased


rectangular baking dish, 11 鈼?7 鈼?1 1/2 inches; top with 3 uncooked


noodles.





Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in


dish. Spread with 1 cup of the sauce mixture.





Top with remaining noodles, sauce mixture and the Mozzarella cheese. Bake


uncovered until hot and bubbly, about 45 minutes. Let stand 15 minutes


before cutting.





++++++++++++++++++++





Please note, if you should change this recipe it will no longer be an


approved Betty Crocker脝 Recipe.





You may notice that the nutritional information calculated by MasterCook


is different from the nutritional information listed in the Betty Crocker脝


cookbooks. Because MasterCook and Betty Crocker脝 use different nutritional


analysis programs and different nutrient databases, variations in results


are expected.





S(Internet Address):


';For more great ideas visit my Web site at: www.bettycrocker.com';


Copyright:


';漏 General Mills, Inc. 1998';





Categories:


Dinner, Hearty Meatless Meals








Source





--


Servings/Yield





8 servings



Are you against the cheese itself because you are vegetarian or is it the fact that you have only one type of cheese?


I cook with what I have and make the recipes work for me, not work for the recipe. You can do the same. If you don't use cheese, you are missing the best part.
WHERE DO YOU COME FROM !!!!


HYow od u do lasagnas? !!!!!!





LASAGNA DOESNT NEED 3 TYPES OF CHEES


JUST ONE


PARMIGIANO REGGIANO !!!!!!





I'M ITALIAN I KNOW WHAT I SAY !!!!!





damn !!!!!


is unbilievable how they change our recepies all over the world!!!





SORRY ABOUT MY TONE


but I'm a good cooker!!!


;)


TK


CIAO !!!!



Well your filling has to contain either cottage cheese or ricotta cheese. You can do without the parmesan and the mozzerella and it won't be as cheesy but with the sauce and such it can still be tasty.






I don't have a recipe, but I know that you can substitute tofu for the ricotta cheese.
I just use ricotta and mozzarella cheese.