[SherryF]

Hi, my sister-in-law is a vegetarian - she will eat cheese.  Does anyone have a great lasagna recipe they could share with me.  I'm trying to come up with some meal plans for the 2 weeks she will be visiting.  She is pretty conventional in her palate of foods.  But I get bored of pasta with red sauce after awhile.    thanks  Sherry

[CrystalC]

oh oh..I have one for you, but I don't have it on me right now. When I get home I will post it for you.  If I forget you can email me c_cogarjlopez@yahoo.com.

[MiraD]

Here's my favorite:

1 box whole wheat noodles
1 quart tomato sauce
32 oz lowfat cottage cheese
1 package mushrooms
2 lbs spinach
2-3 cloves garlic, minced
1 large onion, minced
1 egg
1/2 C. parmesan
fresh ground pepper
olive oil
1 C. shredded cheese

mix together the cottage cheese, egg, parmesan, and pepper, set aside

in a saucepan sautee onion and garlic in olive oil
when onion starts to soften add mushroom and sautee another minute
add spinach, turn down heat and stir constantly until spinach is wilted

to prepare 9 x 13 pan

put small amount of sauce on bottom of pan
put uncooked noodles on top of sauce (depends on the size of your noodles but I usually get 4 to a layer)
top with 1/3 of cottage cheese mixture
top with 1/3 spinach mixture

repeat layers two more times

top with noodles
last of the sauce
sprinkle shredded cheese on top

to make this I usually cover it, let it sit in the fridge overnight and then bake the next day at 350 for 40-50 minutes.

Let sit 10 minutes on stovetop before done.

I will say this is pretty popular at my house.  The last time I made it for a family visit my 10 year old nephew ate four helpings.

[CrystalC]

Mine is similar to the other one, but no mushrooms.

Easiest Ever Spinach Lasagna

1 10oz package chopped spinach, thawed
2 15oz ricotta or cottage cheese
1 tsp. dried basil (or fresh)
1 tsp. minced garlic
1/4 c. Parmesan cheese
3 eggs
salt and pepper to taste
1 quart marinara sauce (see below)
1 box lasagna noodles (uncooked), I like whole grain noodles
1 and 1/2 cups grated mozzarella
1 cup water

Squeeze water out of spinach and mix with ricotta, eggs, basil, garlic, Parmesan, and salt and pepper. In a 9"x13" baking pan, pour in just enough sauce to cover the bottom (1/2 cup).
Line pan with uncooked noodles, then spoon half of the filling and spread evenly over the noodles.  Sprinkle 1/2 cup mozzarella.  Then a layer of sauce and again noodles, filling, cheese and sauce.  Top with remaining mozzarella. Drizzle water over the top, cover with foil and bake at 350 degrees for 45minutes.  Remove cover and bake an additional 10-15 minutes to brown the top.

Marinara Sauce

2 Tbs. olive oil
1 large onion, diced
4 cloves garlic, minced
1/2 cup fresh parsley, chopped
2 28 oz cans chopped tomatoes
2 28 oz cans tomato puree
1/2 c. dry red wine
1 Tbs. dried basil
1 Tbs. dried oregano
1 tsp. salt
1 tsp. sugar
1 tsp. black pepper

In a large saucepan, saute the onion and garlic in oil until tender (about 5 min).  Add parsley, tomatoes and puree.  Stir in wine and seasonings and let sauce simmer at least 30 minutes.  The longer the sauce can cook, the better it tastes. Just make sure to occasionally stir it to keep it from sticking.

This is a basic marinara. Jazz it up by adding carrots, squash, zucchini, chopped bell peppers or any other veggie favorites.  Of course I would use fresh, organic and whole grain products too.

Enjoy! I love it!

[SherryF]

Thanks for your recipes.  I ended up creating something with most of the same ingredients in your recipes - it's veggie lasagna right!  Next time I make it, I'll have some great recipes to go by.  Thanks again.  Sherry

[Dinene]

Hi Everyone,
I just tried brown rice lasagne noodles and they turned out really well.

I did a veggie lasagne with eggplant, zucchini, crumbled tofu and cheese, plus homemade tomato sauce.

I was really impressed with the brown rice noodles- a gluten free treat!