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!

(oops, forgot to say I also put mozzarella in there!)

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.)

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 wrote: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.

Care to share the recipe?

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.

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!

I usually tweak the meat version by adding eggplant, spinach, mushrooms, onions in place of the meat.

What's your favorite vegetarian lasagna recipe? Ideally it would be fairly light and fairly easy. Thanks!