Vegetarian lasagna
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Anonymous
What's your favorite vegetarian lasagna recipe? Ideally it would be fairly light and fairly easy.  Thanks!
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Anonymous
| I usually tweak the meat version by adding eggplant, spinach, mushrooms, onions in place of the meat. |
Anonymous
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I make veggie lasagna by layering: 1) good vegetables that are in season, usually roasted/ sauteed as appropriate; 2) bechamel sauce and 3) freshly grated parmigiano-reggiano cheese, with the pasta sheets of course. Examples may be roasted eggplant and zucchini in summer, roasted butternut squash and wilted swiss chard in fall/ winter, or mixed mushrooms (crimini, portobello, shiitake etc) any time of year.
If you have access to fresh pasta sheets it makes it even more amazing! |
Anonymous
| I have a white sauce spinach/mushroom recipe that's been a family favorite for 20 years or so. Seasoned with a bit of chicken bouillon, lots of fresh garlic, and thyme. |
Anonymous
Care to share the recipe? |
Anonymous
| I tore one out of a magazine and use it a good bit. It is called spinach-ricotta lasagna rolls. Very easy to put together - let me know if you want me to post the recipe. |
Anonymous
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I either mix frozen (thawed, squeezed) spinach with ricotta, parmesan, a raw egg, and spices (basil, oregano) and then layer that with no-boil noodles and sauce, or if I have 3 hours to sit at home, I made this, which I absolutely love:
http://www.raisehealthyeaters.com/2010/04/family-dinners-slow-cooker-veggie-lasagna/ (it's easy- but you have to make sure it doesn't burn- so it's not a cook-all-day in the crockpot kind of meal. After 3 hours on the button in my slow cooker, it's perfect.) |
Anonymous
| (oops, forgot to say I also put mozzarella in there!) |
Anonymous
| I just make a traditional lasagna, but blend spinach and/or other veggies in with the ricotta. Super quick and easy and I get tons of compliments! |