Does anyone have a simple easy recipe for Vegetable lasagna????

this doesn't have your vegetable specifications, but seriously it is the ****!

-9 lasagna noodles

-1 jar tomato sauce

-2 cloves minced garlic

-1 small chopped white onion

-pinch italian seasoning

-container ricotta or cottage cheese

-2 cups shredded mozarella cheese

-1 cup shredded parmesan cheese (i really like it freshly shredded, not the grated stuff from a green can)

-1 package (or more if you want) textured vegetable protein

-2 tbsp olive oil

sautee the garlic and onions in olive oil for about five minutes. add the tomato sauce and simmer about 10 minutes, then add the vegetable protein and cover. cook noodles according to package directions. stir ricotta or cottage cheese with italian seasonings to make it easier to spread. spray an 8x8 baking dish with cooking spray or olive oil. ladle about 1/2 cup "meat" sauce in the bottom. put first three noodles on top of the meat sauce, spacing evenly, trimming if necessary. layer with 1/3 of the meat sauce, 1/3 of the ricotta, and 1/3 of the mozarella. repeat twice and top with parmesan cheese. bake in a 350 degree oven for 30 minutes... voila!

(what makes this easy is that you can assemble it ahead of time and cover it and put it in the fridge. then you can clean up all the dishes, and just bake it whenever you're ready to eat it. it stays in the fridge unbaked for 3 days and in the freezer for a month)

Use Soy Cheeses to make this Vegan!

VEGETABLE LASAGNA

9 lasagna noodles, cooked and drained

1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry

1 (32 oz.) carton Ricotta cheese

1/2 c. grated Parmesan cheese (plus a little to grate on top)

1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian)

1/2 tsp. Italian seasoning/herbs

Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce

Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees.

Vegetable Lasagna 1 (10 Oz. ) Pkg. Chopped Spinach, Thawed & Drained 1 (12 Oz.) Carton Low Fat Cottage Cheese 2 Egg Whites Beaten 2 ts Olive Oil 3/4 c Minced Onion 1 c Sliced Mushrooms 2 cl Garlic Minced 2 (14 1/2 Oz.) Cans Tomatoes, Drained & Chopped 1/4 c Fresh Minced Parsley 1/4 c Burgendy OR Dry Red Wine 1/4 c Tomato Paste 2 ts Dried Basil 1 1/2 ts Dried Oregano 1 ts Dark Brown Sugar 1/2 ts Pepper 1/4 ts Salt 6 Lasagna Noodles, Uncooked 5 c Thinly Sliced Zucchini 1 1/4 c (5 Oz.) Shredded Part-Skim Milk Mozzarella 2 tb Grated Parmesan Instructions Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving.

Southwest Lasagna

3 cans enchilada sauce (Green preferred) but red is fine.

Cheddar cheese 1 cup

Mozzarella cheese 1 cup

3 colored peppers, orange, red, yellow etc.

Mushrooms 1 cup (optional)

Tofu (very firm)

Chili powder 1 tbsp

Paprika 2 tsp

Scallions (optional)

chop veggies and tofu mix together.

Put sauces and spices together.

Line pan with noodles, then a layer of sauce, then peppers and tofu, then sprinkle with both cheeses. repeat till done.

Bake 350 for about 45 minutes.

Mushrooms and tomatoes. Slice and bake. Ad Oregano bit of salt tin of small peas. Layer it and fill 'empty space' with skimmed milk. Top with slices of cheese.

In the oven for 30 minutes. Enjoy.

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Recipe for Zachary Lasagne...

(so called cause its zachary like meat pasta but with vegies instead)

Take an lasagne pasta recipe....

wherever it says add meat.... replace with your favourite vegies..

Done...