(no meat in the house today) HOW TO MAKE VEGETARIAN LASAGNIA [[with no fancy stuff like soy and tofu]]?

thank you.

i want to cook dinner for my parents but have just found out theres no meat in the house. : [



how can i make vegetarian lasagna, we have a few vegetables and a lot of cheese, i already have the lasagna sheets.

i just need the recipe.

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please help, and don't worry we'll have meat from tomorow.

: D(no meat in the house today) HOW TO MAKE VEGETARIAN LASAGNIA [[with no fancy stuff like soy and tofu]]?
Makes about 12 (3-by-3-inch) pieces



Ingredients:

1 teaspoon vegetable oil

3 cups low-fat cottage cheese

1 (10 ounces) package frozen spinach or broccoli, thawed and drained

1 (6 ounces) can tomato paste

1 (28 ounces) or 2 (15 ounces) cans of diced tomatoes

1 teaspoon oregano

1 clove garlic, minced or 1/8 teaspoon garlic powder

1 (8 ounces) package lasagna noodles, uncooked

1 cup shredded Mozzarella cheese*

*WIC food



Steps:

Preheat oven to 375掳F.

Grease 9-by-13-inch baking dish with oil.



In bowl, mix cottage cheese and spinach (or broccoli) together.

In another bowl, mix together tomato paste, tomatoes, oregano, and garlic to make sauce.

Layer ingredients into baking dish: Start with half of sauce, then half of noodles, all of cottage cheese-spinach mixture, other half of noodles, and other half of sauce. Top with Mozzarella cheese.

Cover dish with aluminum foil. Bake for 1 hour. Uncover and bake for another 15 minutes until lightly browned on top and bubbling.(no meat in the house today) HOW TO MAKE VEGETARIAN LASAGNIA [[with no fancy stuff like soy and tofu]]?
Just make the lasagna you would normally make without the meat silly!
Veggie Lasagna ( you can adapt this to what you have )



1 (16 ounce) package lasagna noodles

2 tablespoons olive oil

1 onion, chopped

1 (8 ounce) can sliced mushrooms

2 tablespoons minced garlic

1 zucchini, finely chopped

2 (28 ounce) cans crushed tomatoes

1 (6 ounce) can tomato paste

1 tablespoon dried oregano

1 pinch brown sugar

salt to taste

1 (10 ounce) package frozen chopped spinach, thawed

1 (16 ounce) container nonfat cottage cheese

2 eggs

3 tablespoons dried basil, divided

1/4 cup grated Parmesan cheese

1 pound shredded mozzarella cheese



Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.

Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.

Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.

Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.

Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
make it however you normally would except where you would put meat, use sliced zucchini or eggplant
VEGETARIAN LASAGNA



10 lasagna noodles (6 oz.)

1 (10 oz.) pkg. frozen spinach

2 c. fresh sliced mushrooms

1 c. grated carrot

1/2 c. chopped onion

1 tbsp. oil

1 (15 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1/2 c. chopped pitted ripe olives

1 1/2 tsp. dried oregano, crushed

2 c. cream style cottage cheese, drained

8-16 oz. Monterey Jack cheese, sliced

Grated Parmesan cheese



Cook lasagna in boiling unsalted water 8-10 minutes or until tender. Drain. Cook spinach covered without water except for drops clinging to leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally.



In saucepan, cook mushrooms, carrot and onion in hot oil until tender, but not brown. Stir in tomato sauce, paste, olives and oregano.



In greased 13x9x2 baking dish, layer half each of noodles, cottage cheese, spinach, Jack cheese and sauce mixture. Repeat layer, reserving saved cheese slices for top. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serve with Parmesan cheese. Serves 8.

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VEGETARIAN LASAGNA



1/4 c. butter

8 oz. fresh mushrooms

4 c. thinly sliced zucchini

8 oz. lasagna

1 (8 oz.) pkg. cream cheese

3 c. cottage cheese (24 oz.)

1/3 tsp. parsley

1/2 tsp. celery salt

2 1/2 c. spaghetti sauce

3/4 c. Parmesan cheese



Heat butter in large heavy skillet. Add mushrooms and zucchini. Cook about 10 minutes. Prepare lasagna according to package. Grease a 9 x 13 inch baking dish. Combine cream cheese, cottage cheese, parsley, and celery salt. Layer lasagna and cheese mixture in dish. Cover with 1/3 vegetable mixture, 1/3 spaghetti sauce, 1/3 Parmesan cheese. Repeat layering. Bake at 350 degrees for 40 to 45 minutes. Let stand 10 minutes before serving. Makes 8 servings.

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VEGETARIAN LASAGNA



8 lasagne noodles

1 (10 oz.) pkg. frozen chopped broccoli

1 (14 1/2 oz.) can tomatoes

1 (15 oz.) can tomato sauce

1 c. chopped celery

1 c. chopped onion

1 c. chopped green or sweet red pepper

1 1/2 tsp. dried basil, crushed

2 bay leaves

1 clove garlic, minced

1 beaten egg

2 c. low fat ricotta or cottage cheese

1/4 c. grated Parmesan cheese

1 c. shredded part skim Mozzarella cheese



Cook noodles and broccoli separately according to the package directions; drain well, set aside.



For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves.



Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper. Stir in broccoli.



Spread about 1/2 cup of the sauce in a 13';x9';x2'; baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce.



Bake, uncovered in a 350 degree oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

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this one is the easiest:



EASY PIEROGI LASAGNA



陆 lb. cheddar cheese, shredded

2 onions, chopped

陆 lb. Velveeta cheese

陆 c. butter

陆 lb. American cheese slices

1 lb. pkg. lasagna noodles

10 potatoes, peeled, diced



Grease a 13x9'; baking dish; set aside. Place all cheeses together in a mixing bowl; set aside. In a large pot, boil potatoes; drain. In a frying pan, saute onion in butter. In a large pot of boiling water, cook noodles according to package directions. Add 陆 of the cooked onion to potatoes; add cheese to potatoes and mash until cheeses melt. Place 陆 of the remaining onions on the bottom of baking dish. Layer noodles and potatoes, beginning and ending with noodles. Top with remaining onions. Cover with aluminum foil; bake at 325 for 20 minutes.
Vegetarian Lasagna



8 oz of no-boil lasagna pasta

26 oz jar of chunky vegetable pasta sauce

16 oz container of ricotta cheese

8 oz of mozzarella cheese

baking dish, 8x8 or near size

lid or foil for baking dish



Preheat the oven to 425 degrees.



Step2 Spread a thin layer of chunky vegetable pasta sauce on the bottom of the baking dish.



Step3 Place a layer of lasagna pasta over the sauce. Break the pasta into halves to get them to fit, if necessary.



Step4 Spread a layer of ricotta cheese over the hard pasta.

Use up half of the container.



Step5 Spread a generous layer of chunky vegetable pasta sauce over the ricotta cheese.

Make sure that no pasta is exposed; cover it with sauce.



Step6 Thinly slice or grate the mozzarella.

Layer about half of it on top of the pasta sauce.



Step7 Repeat steps 3-6.



Step8 Cover the baking dish, using either a lid or foil.



Step9 Slide the dish into your preheated oven and set the timer for 40 minutes.



Step10 After the 40 minutes are up, uncover the baking dish.

Set your timer to bake the vegetarian lasagna for an additional 15 minutes. You may adjust this time according to your preference of a gooier cheese topping (less baking time) or a crustier one (more baking time).



Step11 When the cheese toping of the vegetarian lasagna is to your satisfaction, turn off the oven.



Use oven mitts to take the lasagna dish out.



Let the vegetarian lasagna cool a few minutes for easier dish-to-plate transfer.



And that's it! Enjoy!
Simple veggie lasagne. Mix ricotta, moz and parma cheese with egg, garlic and oregano. That's your cheese mix. Steam your veggies until just under done and drain well. Layer your sauce, pasta, cheese, veggies, pasta, cheese, veggies, sauce.



You can precook your pasta or not. It's up to you. If you want to use uncooked pasta, add extra water to your sauce and cover with alum foil during cooking.



I love veggie lasagne. It's way good.
I make mine in a turkey pan and it is about 5 inches thick. Layers:

On the bottom put dried onions, dried mushrooms and dried green peppers. That will soak up all the juices so it doesn't get soupy.



noodles



eggplant, tomato, zucchini, black olives



noodles



Ricata %26amp; cottage cheese mix mixed with 2 eggs, topped with fresh basil, cover with tomato sauce



noodles



spinach, fresh mushrooms, green peppers, fresh ground black pepper



Noodles



Tomato sauce is top layer



Bake 3 hours at 350 F. Cover with 3/4 inch of shredded mozzarella cheese and bake Until browned.



Let rest 20 minutes before serving



TIP: Make everyting in big pieces so if people do not like something they can pick it out.



(oh, and whoever keeps doing it, giving me a thumbs down will not change the fact that this is how I make a batch of 12 LB lasagna)



Enjoy!
You don't need meat in there. Just put the egg and cheese in the ricotta cheese, like normal. You could put some thin sliced zucchini in too, if you want
VEGETARIAN LASAGNA



2 (10 oz. each) pkgs. frozen chopped spinach

8 oz. soft tofu

8 oz. low fat cottage cheese

1/4 c. grated Parmesan cheese

1 (32 oz.) jar meatless spaghetti sauce

1/2 c. dry red wine

1/4 tsp. garlic powder

1/8 tsp. ground nutmeg

8 uncooked lasagne noodles

8 oz. sliced Mozzarella cheese

1 c. sliced fresh mushrooms



Place spinach in 2 quart glass rectangular dish. Microwave on High 5-6 minutes. Drain and squeeze out all moisture, set aside. Crumble tofu into small mixing bowl. Stir in cottage cheese and Parmesan cheese. Set aside. Combine spaghetti sauce, wine, garlic powder and nutmeg in 2 quart buttered bowl. Cover with plastic, microwave on High 6-8 minutes or until hot. Remove 1 cup of sauce, set aside. Add spinach to sauce remaining in bowl. Layer in this order: 1/2 of spinach, 4 noodles, 1/2 cottage cheese, 1/2 of Mozzarella mixture, 1/2 of mushrooms. Repeat layers. Pour reserved sauce over top. Microwave with plastic on top for 12 minutes on High.