Looking for a good veggie lasagna recipe

[Anonymous]

Dont care if it's white or red sauce! Thanks!

[Anonymous]

Here is the way I make veggie lasagna:

Ricotta cheese mixture - part skim ricotta (the small container), 1/2 cup mozzarella cheese (shredded), 1/2 cup parmesean cheese, parsley, garlic salt

Sauce:

1-2 tablespoons olive oil in a pan, add 3 cloves garlic (or more if you like), 1/2 onion chopped fine. Saute till soft, then add chopped veggies: mushrooms chopped (baby bella or button or both), zuchinni chopped fine (or shredded), baby spinach chopped fine. Cook till veggies are soft, maybe a little browned. Add you favorite sauce - about a jar. If I have extra time, I just add tomato puree and some extra Italian seasonings. Otherwise season with salt and pper to taste.

Boil lasagna - spread sauce on bottom of pan and layer: lasagna, cheese mixture and sauce. The top layer should just be noodle, sauce and mozarella cheese spread.

Coo at 350 uncovered till hot and bubbling (about 35 minutes).

[Anonymous]

Anonymous wrote:Here is the way I make veggie lasagna:

Ricotta cheese mixture - part skim ricotta (the small container), 1/2 cup mozzarella cheese (shredded), 1/2 cup parmesean cheese, parsley, garlic salt

Sauce:

1-2 tablespoons olive oil in a pan, add 3 cloves garlic (or more if you like), 1/2 onion chopped fine. Saute till soft, then add chopped veggies: mushrooms chopped (baby bella or button or both), zuchinni chopped fine (or shredded), baby spinach chopped fine. Cook till veggies are soft, maybe a little browned. Add you favorite sauce - about a jar. If I have extra time, I just add tomato puree and some extra Italian seasonings. Otherwise season with salt and pper to taste.

Boil lasagna - spread sauce on bottom of pan and layer: lasagna, cheese mixture and sauce. The top layer should just be noodle, sauce and mozarella cheese spread.

Coo at 350 uncovered till hot and bubbling (about 35 minutes).

NP here. Your recipe sounds really good yet not too complicated. Thanks very much for taking the time to share!

[Anonymous]

I mix a box of squeezed out defrosted frozen spinach, and mix it with ricotta. I simply layer that with bottled veggie tomato sauce and no-bake noodles. (I don't use parm, because it has animal rennant in it).

[Anonymous]

I make a pretty simple veggie lasagna that to me is cutting a lot of corners, but I get really good responses every time.

First, I go to the salad bar and get an assortment of veggies like carrots, broccoli, spinach and anything else that makes sense. I usually chop the broccoli smaller, but it's a big time saver to get it all cut up. I chop a small onion and saute it with garlic, adding the salad bar veggies (except the spinach) for a few minutes until brown/tender.

I use 2 jars of pre-made sauce (I like the organic tomato basil from Trader Joe's best because it has chunks of tomato).

No-boil noodles

Mix one container of ricotta with 2 eggs, half an 8oz package of shredded mozzarella and 2 T. italian seasoning.

In a 13x9 pan, pour a generous layer of sauce, lay down uncooked noodles (3 next to each other) and spread with 1/2 the ricotta mixture. On top of that put 1/2 the cooked veggies. Pour another layer of sauce, lay another layer of noodles and repeat with ricotta, veggies and sauce. Lay another layer of noodles on top, pour another layer of sauce and sprinkle the top with a generous amount of mozzarella cheese.

Cover with foil (spray inside of foil with Pam) and bake at 375 for 30 minutes, remove foil and cook another 30min. Be sure to check the noodles for tenderness before declaring it done.

p.s. Giant brand Parmesan in a shaker doesn't have rennet, so it's vegetarian friendly.

[Anonymous]

I just had the best homemade lasagna at a friend's hosue last night, and she said instead of ricotta she used cottage cheese. It was delicious -- has anyone every tried that?

[Anonymous]

Anonymous wrote:I just had the best homemade lasagna at a friend's hosue last night, and she said instead of ricotta she used cottage cheese. It was delicious -- has anyone every tried that?

Yes, but in baked ziti. Cooks Illustrated recommends cottage cheese over ricotta in these kinds of dishes. I can't recall the reason. It does work.

[Anonymous]

Anonymous wrote:I just had the best homemade lasagna at a friend's hosue last night, and she said instead of ricotta she used cottage cheese. It was delicious -- has anyone every tried that?

I've done this before with low-fat cottage cheese and it's delicious!

[Anonymous]

Try it with a bechamel sauce. Not as difficult to make as you might think.