Vegetarian Lasagna Recipes
1. Easy Vegetarian Lasagna
36 oz. meatless spaghetti sauce, 1 lb. box lasagna noodles (uncooked), 3 c. diced zucchini, 1 lb. low-fat Ricotta cheese, 1 egg white, 1 tsp. Italian seasoning blend, 1/2 tsp. garlic powder, 1 tbsp. grated Parmesan cheese, 1 c. sliced mushrooms, 1/4 c. grated reduced fat Swiss or Mozzarella cheese
2. Vegetarian Lasagna
1 (16 oz.) pkg. lasagna noodles, 8 oz. ricotta cheese, 8 oz. cottage cheese, 2% lowfat, 2 eggs, slightly beaten, 1 (20 oz.) jar spaghetti sauce, 2 med. carrots, thinly sliced, 2 c. cauliflower flowerets, or grated, 2 c. broccoli flowerets, or grated, 1 med. zucchini, thinly sliced, 8 oz. grated Mozzarella cheese, 1/2 c. Parmesan cheese
3. Vegetarian Lasagna
1/2 c. lowfat cottage cheese, 1 tsp. lemon juice, 1 c. canned tomatoes, chopped, Onion, parsley and pepper to taste, Oregano, Broccoli flowerets, Zucchini, trimmed and sliced, 3 lasagna noodles
4. Vegetarian Lasagna
1 lb. zucchini, 1/2 c. chopped onion, 1 clove garlic, minced, 1 (16 oz.) can tomatoes, cut up, 1 (8 oz.) can tomato sauce, 1 (6 oz.) can tomato paste, 2 tsp. dried basil, crushed, 2 tsp. oregano, 8 oz. lasagna noodles, 2 eggs (for lower cholesterol lasagna-use 3 egg whites), 2 1/2 c. Ricotta or cream-style cottage cheese (for lower fat lasagna- use 1% fat cottage cheese), 3/4 c. grated Parmesan or Romano cheese, 1 lb. Mozzarella cheese, shredded
5. Vegetarian Lasagna Feast
2 lb. enriched lasagna noodles, cooked & drained, 3 med. zucchini squash, cooked, 2 lg. green peppers, 2 lg. onions, Lg. clove garlic, minced, 1/2 c. mushrooms, chopped, 1 lb. container ricotta cheese, 8 oz. mozzarella, 8 oz. white cheddar, 8 oz. Monterey Jack, 1 lg. jar spaghetti sauce
6. Vegetarian Lasagna
Lasagna noodles, 1/2 green pepper, 1/2 onion, 1/2 c. shredded Jack cheese, 1/2 c. shredded cheddar cheese, 1/2 c. shredded Mozzarella cheese, 1/4 c. Ricotta cheese, 1 large can mushrooms, 1 can tomato paste, Clove garlic, minced, 1 jar tomato sauce, 1 can tomatoes, stewed
7. Vegetarian Lasagna
1 (1 lb.) can tomatoes, 1 (8 oz.) can tomato sauce, 1/4 tsp. leaf oregano, crumbled, 1/4 tsp. leaf basil, crumbled, 1/8 tsp. pepper, 2 med. size onions, chopped 91 c.), 1 sm. clove garlic, minced, 1 1/2 tbsp. olive oil, 1/4 lb. mushrooms, chopped, 1 sm. carrot, chopped, 1 sm. green pepper, halved, seeded & chopped, 1/2 pkg. lasagna noodles, 5 oz. Parmesan cheese, grated (1 1/2 c.), 1 (6 oz.) pkg. sliced Mozzarella cheese, 1 lb. ricotta cheese
8. 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
9. 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
10. Vegetarian Lasagna
1 medium eggplant, fresh, 1 pkg. frozen spinach, 1 pkg. lasagna noodles, 1 pkg. (pint, sm. one) low-fat cottage cheese, 1 jar Favorite meatless sauce, 1 sm. pkg. Mozzarella lite cheese, Salt and pepper, Several plump tomatoes, Parsley flakes
