Does anyone have a vegetarian lasagna using noodles, that is really killer good?

Oh, yes. Please try this. I cannot tell you how good it is!!

VEGETABLE LASAGNA Foil lasagna pan--deeper than a 9x13 baking dish

9 lasagna noodles, cooked and drained (Hannaford's has a good thin noodle)--I also like TJ's lasagna noodles. Just dip in hot water to soften and use.
2 10 oz. pkg. frozen chopped spinach, thawed, squeezed dry
2 C sliced mushrooms
1 C grated carrots
1 1/2 C sliced zuccini, optional
1/2 C finely chopped onion
2 8oz cans tomato sauce
1 6 oz. can tomato paste
1 TBS sugar---1 tsp. black pepper, fresh, coarsely ground preferably
1/2 tsp. garlic powder
1 1/2 tsp. oregano
1 tsp. basil
2 tbs dried parsley
2 C 1% cottage cheese (non-fat OK) OR non-fat Ricotta Cheese
2 eggs
1 1/2lb. Monterey Jack cheese, shredded--reserve app. 1Cup for top
Parmesan cheese

Cook lasagna noodles until just done, not overcooked. Drain, run cold water over to cool. Lay out on paper towels. I have now begun to just put regular lasagna noodles in very hot water until they soften and are pliable. Then just lay in the pan.
In a saucepan cook onions and carrots and zucchini until just tender. Add mushrooms and cook until they are just tender. Add tomato sauce, paste, spices, and garlic powder. Mix all well. Set aside.
Whip cottage cheese, parsley, and eggs until well mixed. Add a little black pepper.
Butter a deep 9x13 dish or foil lasagna pan. Layer 1/3 of noodles in the bottom. Then layer 1/2 of cottage cheese mixture, 1/2 of spinach, 1/2 of Jack cheese, and 1/3 of tomato sauce mixture. Repeat layers. Top with remaining 3 lasagna noodles with remaining tomato sauce, and then reserved cheese. Sprinkle liberally with parmesan.
Bake @ 375 for 45 minutes. Let sand 15 minutes before cutting.
Can be frozen before cooking.
Serves 8 liberally.

 
Wild Mushroom Lasagna (way back from Randi time)

Randi gifted me a huge ziplock baggie of her hand-gathered dried porcini mushrooms. But then I had a horrible outbreak of meal moths and had to clean out my entire pantry. Her mushrooms (along with 20 pounds of Belgium chocolate) were two of the most painful to go. I wasn't about to take a chance, so EVERYTHING went out.

I did make this using baby portabellos and shitake. I DID NOT use the goat cheese...I used Boursin. It's very good. Even better, if possible, if you make your own noodles.

http://eat.at/swap/forum1/7507_Had_it_in_my_file_Rec_Wild_Mushroom_and_Three-Cheese_Lasagne

 
Roasted Vegetable Lasagna

Taste of Home Logo
Roasted Vegetable Lasagna
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."—Virginia C. Anthony, Jacksonville, Florida
9 ServingsPrep: 50 min. Bake: 45 min. + standing
Ingredients

1 medium eggplant. peeled and cut into 1/4-inch slices
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 lengthwise into 6 pieces
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 jar (26 ounces) chunky meatless spaghetti sauce
12 no-cook lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

Directions

Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray.
Place eggplant and mushrooms on one 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 400° 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 large bowl, combine the ricotta cheese, Parmesan cheese and egg
substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in.
baking dish coated with 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 350° 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.
Yield: 9 servings.
I use a friend's homemade spaghetti sauce and use real eggs. And I cook the noodles before, haven't seen the no boil ones here.
I also like the mushroom one Marilyn posted too

 
Wow, these sound so wonderful! I am looking towards Christmas......

I have a 12 year old granddaughter who turned vegetarian (her choice) at eight years old. Her mother also does not eat red meat and is getting more and more away from all meat as the years go on. We are a big meat eating family, so it is hard having them as guests, especially since the granddaughter is now realizing how many products come from animals...she reads labels. Not sure how far into it she is now, .....sigh.

So I wanted to offer a great lasagna to go with a beautiful fillet roast I will be serving that both she, her mom and us meat eaters will love, as well.

Thanks for the suggestions.

 
Thanks, all. It's my go-to vegetarian party dish. (I like to serve it with sausage on the side)

 
Make sure she eats cheese - I cooked with my vegan nephew when he visited one summer

and it was a bit of a (welcome) challenge for me to adapt things for him. Cheese was the hardest thing for me - can't "do" the soy or almond milk ones, just not the same.

 
Recipe Vegetable Lasagna

Vegetable Lasagna

For a vegetarian meal, this is satisfying and delicious choice.

9 lasagna noodles
1 pound fresh spinach
1 tablespoon olive oil or vegetable oi
1/2 cup chopped onion
1 cup shredded carrot
2 cups sliced fresh mushrooms
1 (15 oz.) can tomato sauce
1 (4 1/2 oz.) can chopped black olives
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf rosemary
1/4 teaspoon rubbed sage
1/4 teaspoon dried leaf oregano
16 oz. ricotta or cream style cottage cheese (2 cups)
1 pound Monterey Jack cheese, sliced
1/2 cup grated Parmesan cheese (1 1/2 oz.)
Additional grated Parmesan cheese

Cook lasagna noodles according to package directions; drain. To prevent sticking, lay cooked noodles in a shallow dish with cold water to cover; add 1 teaspoon vegetable oil. Thoroughly wash spinach; remove and discard stalks and tough ribs. Place spinach in a large saucepan with no additional water. Cover and place over high heat; after about 1 minute when steam forms, reduce heat to low and cook 3 minutes. Drain well. Press spinach in a sieve to remove excess liquid. Finely chop spinach; set aside. In a large skillet, heat oil. Add onion, carrot and mushrooms; saute 10 minutes or until onion is tender and liquid has evaporated. Add tomato sauce, olives and herbs; cook 20 minutes or until vegetables are tender.

Preheat oven to 375º F.

Lightly butter a 13 x 9 inch baking dish. Drain noodles. Arrange 1/3 of noodles lengthwise in bottom of buttered baking dish. Top with 1/3 of ricotta or cottage cheese, then 1/3 of spinach. Pour over 1/3 of tomato sauce mixture; sprinkle with 1/3 of Monterey Jack cheese. Repeat layers, placing noodles crosswise in baking dish. Repeat layers for the third time, placing noodles lengthwise. Sprinkle 1/2 cup Parmesan cheese over final layer of Monterey Jack cheese. Bake, uncovered, 40 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Serve with additional Parmesan cheese. Makes 6 servings.

http://www.ukrainianclassickitchen.ca/index.php?board=352.0

 
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