5 The Best Vegetarian Lasagna Recipes Ideas

Meatless Lasagna I

Ingredients

  • 1/4 cup butter or margarine
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 medium green bell pepper, chopped
  • 2 medium onions, chopped
  • 2 medium zucchini, sliced
  • 1 (16 ounces) can tomatoes, cut up
  • 1 (12 ounces) can tomato paste
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/4 cup snipped parsley
  • 1 teaspoon dried basil, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 2 cups sliced fresh mushrooms
  • 10 lasagna noodles, cooked, rinsed, and drained (about 8 ounces)
  • 2 cups cream-style cottage cheese, drained
  • 8 slices mozzarella cheese, torn
  • 1/4 cup grated Parmesan cheese
  • Snipped parsley (optional)

Procedure

In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper, and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes, and tomato paste; mix well. Add bay leaves, garlic, parsley, and seasonings. Cover and simmer for 30 minutes; remove the cover and continue simmering 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat; discard bay leaves.

In a 13 x 9-inch baking pan layer one-third of the noodles, vegetable sauce, cottage cheese, and mozzarella. Repeat twice, ending with mozzarella. Sprinkle Parmesan overall. Cover with foil; place on a baking sheet. Bake at 350 degrees F for 45 minutes; remove foil and continue baking 10 minutes more or until cheese is golden. Remove from oven; let stand 10 minutes before serving. If desired, garnish with snipped parsley. Makes 8 to 10 servings.

Meatless Lasagna II

Ingredients

  • 1 clove garlic, minced
  • 3/4 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 (16 ounces) can tomatoes
  • 1 (8 ounce) can tomato paste
  • 1 tablespoon basil
  • 1 can pinto beans, drained
  • 1/2 cup cooked brown rice
  • 2 eggs
  • 2 cups ricotta or cottage cheese
  • 1/2 cup farmer cheese, grated
  • 2 tablespoons parsley
  • 1 cup grated mozzarella cheese
  • About 12 whole wheat lasagna noodles

Saut

Vegetarian Lasagna 

Ingredients

  • 1 (8 ounces) package lasagna noodles
  • 2 (10 ounces) packages chopped spinach
  • 2 cups sliced fresh mushrooms
  • 1 cup grated carrot
  • 1/2 cup chopped onion
  • 1 tablespoon oil
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup chopped black olives
  • 1 1/2 teaspoons oregano
  • 2 cups cottage cheese, drained
  • 1 pound Monterey jack cheese, shredded
  • Parmesan cheese

Procedure

Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside. Cook spinach according to package directions and drain well. In a saucepan cook mushrooms, carrot, and onion in oil until tender. Stir in tomato sauce, tomato paste, olives, and oregano.

In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese, and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes. Let stand for 10 minutes before serving. Freezes well.

Black Bean Lasagna 

Ingredients

  • 2 cans diced tomatoes and chiles, drained
  • 1 small can of tomato paste
  • 2 (15 ounces) cans of black beans, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 no-cook lasagna noodles
  • 1 1/2 cups fat-free ricotta cheese
  • 2 cups shredded low-fat mozzarella cheese
  • 1 1/2 cups chopped fresh cilantro

Procedure

In a small bowl, mix the tomatoes and tomato paste (a spicy pasta sauce can be substituted). In a medium bowl, combine the beans, cumin, and chili powder; lightly mash the beans with a fork. Coat a 9-inch square pan with nonstick spray. Spoon 1/2 cup of the tomato mixture into the bottom of the pan. Place 2 of the noodles on top of the sauce. Top the noodles with 1/3 cup of beans. 1/2 cup of the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the sauce, and 1/2 cup of the cilantro. Repeat the layers twice. Bake at 375 degrees F for 30 minutes.

Spinach lasagna 

Ingredients

  • 1 pound fresh spinach
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons oregano leaves
  • 1/2 teaspoon basil
  • 3/4 teaspoon thyme
  • 3 (16 ounces) cans tomatoes, drained
  • 1/2 pound whole-wheat lasagna noodles
  • 1 1/4 pounds mozzarella cheese, sliced thin
  • 1 pound ricotta cheese
  • Parmesan cheese, grated

Procedure

Rinse spinach leaves individually and place them in a saucepan. Cover and cook over medium heat, with just the water clinging to the leaves, until the spinach is steaming and wilted (about 2 minutes). In another saucepan, heat vegetable oil and saut