Meatless and pastaless lasagna!?

Just use green or yellow summer squash. You can also use sliced polenta. Use a marinara sauce with lots of meaty mushrooms.

I know EXACTLY what you want! But I don't have my personal recipe in front of me....

1st - Substitute ZUCCHINI strips instead of pasta noodles - this works great and tasted delicious! Just slice the zucchini length-wise and boil for 5-8 minutes to soften (but not cook thoroughly) I just take my mom's standard lasagna recipe and substitute the zucchini for the pasta. Take a thick vegetable ragu to add body without adding meat - and use your cheese mixes (email me if you want my specific recipe - I can get it when I get off work) it's SOOO good! And you're cutting out the major carbs and meats!

--this is great because it still has the traditional look and cuts up like traditional lasagna - my husband was VERY skeptical, but he actually likes it better than regular lasagna!

If your trying to go more "low carb" on it or you just don't want Pasta or meat. Using low-carb torillas and layering it with sauce and cheese like lasagna is deliscious. You make it basically the same way as lasagna but instead of noodles you just layer the tortillas. Its realy good and i make it all the time.

Eggplant Lasagna

INGREDIENTS:

1 1/2 pounds eggplant, thinly sliced

vegetable spray

2 tablespoons olive oil

1/2 cup chopped onion

16 ounces sliced mushrooms

1 jar (16 ounces) spaghetti sauce with vegetables

8 ounces ricotta cheese, part-skim

4 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

PREPARATION:

In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender.

Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. USE EGGPLANT AS YOU WOULD THE LASAGNA NOODLES! (In place of the noodles.) Bake eggplant lasagna at 350° for 30 to 40 minutes.

Tomato Cheese Soup

Ingredients

(12 servings)

28 oz 2 undrained and chopped

2 ea Stalks of celery diced

1/2 ea Sweet red pepper diced

1/2 lb Mushrooms, chopped

2 tb Flour

8 c Beef stock

1/2 ts Rosemary

3 oz Cream cheese

1 ea Parsley for garnish

2 tb Butter

2 ea Cloves of garlic, minced

2 tb Butter

1 ea Large cooking onion diced

1 ts White sugar

1/2 ts Basil

1/2 ts Thyme

1 ea Salt and pepper to taste

Instructions

Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions.

I made this every week for my clients. slice zucchini, yellow squash, & eggplant into long strips 1/2 inch thick, then grill, steam, or bake vegetables 3/4 of the way. These are your noodles, they work great, taste great & people lve lasagna made this way. alot of the time I am told this way is better than the noodles version of lasagna.

grew to become into going to declare eggplant parm. by potential of how Chrissie, I gave you a thumbs up! so how approximately this: Cottage Cheese, Bowties and Onions. You saute the chopped onions slowly mutually as Bowtie macaroni is boiling in a brilliant pot. Get the Cottage Cheese out of the frig, yet save coated. whilst the noodles are finished drain thoroughly, positioned back in pot upload the onions and the cottage cheese, some sea salt and freshly floor pepper, and consume real away. For the cottage cheese the super curd kind is appropriate, and any kind of noodles could be substituted for the bowties, different than elbows, rigatoni and immediately forms of macaroni, they do no longer blend nicely with the different factors. delicious, bon urge for foodstuff!

I have made a zucchini lasange that is out of this world. Make it like you do regular lasanga with the cheese, sauce and layer the pieces,etc. (I just slice mine but I have known people to do it lengthways). Zucchinni takes the place of the pasta.

Wouldn't it be easier for you to prepare another dish? You don't need meat for a lasagna, but you do need pasta.IMO.

Lasagna gets its name form PASTA that is long flat wide and curly wth ridges.

Without it , it is sauce and cheese.

I think they call that tomator soup.