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VEGETABLE LASAGNA
1 sm. bag fresh spinach, chopped fine
& cooked
1 c. onions, chopped
1 c. carrots, shredded
1 c. Ricotta and 1 c. Mozzarella
cheese, mixed well
1/2 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. Romano cheese
5 lasagna sheets
2 c. Alfredo sauce (see below)
SAUCE:In a saucepan, melt 3 tablespoons of margarine. Add 1/2 teaspoon fresh garlic and saute. Then add 1 pint Half & Half with 1/2 pint whipping cream. Stir. Then add 1 tablespoon cornstarch and 2 tablespoons Romano cheese. A dash of salt, pepper and sweet basil. Bring to a boil and it's ready to use. Serves 6.

Cook sheets of lasagna in boiling water, then rinse with cool water. In a 4 x 10 inch baking pan with a little oil on the bottom, lay the first sheet with cheese on top. Next lay another sheet with vegetables (carrots, onions, spinach) and continue the procedure until last layer is on. Make sure you cover each layer with Alfredo sauce. When finished, cover with aluminum foil and bake in preheated 400 degree oven for 20 minutes.
VEGETABLE LASAGNA
2 tbsp. chopped onion
1 clove garlic, minced
1 tsp. olive oil
1 1/2 c. peeled, diced tomato
2 c. peeled, diced eggplant
1/2 c. chopped green pepper
1 sm. zucchini, diced
1/4 lb. fresh mushrooms, chopped
1 tsp. dried whole oregano
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
6 uncooked lasagna noodles
1/8 tsp. salt
2 eggs, beaten
1 c. lowfat cottage cheese
1 tbsp. chopped fresh parsley
Vegetable cooking spray
1/2 c. (2 oz.) shredded Mozzarella
cheese
1 tbsp. grated Parmesan cheese
Saute onion and garlic in hot oil in a large skillet 2 minutes. Stir in next 9 ingredients; cover, reduce heat, and simmer 10 minutes. Remove bay leaf; set vegetable mixture aside. Cook lasagna according to package directions, reducing salt to 1/8 teaspoon. Drain noodles, and cut in half crosswise; set aside. Combine eggs, cottage cheese, and parsley; set aside. Coat an 8-inch square baking dish with cooking spray. Place 4 noodle halves in dish. Spoon half of cottage cheese mixture over the noodles. Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of Mozzarella. Repeat layers, ending with noodles. Cover baking dish, and bake at 350 degrees for 20 minutes. Sprinkle with Parmesan; cover and bake an additional 5 minutes. Yield: 6 servings (245 calories per serving).
FRENCH LASAGNA (VEGETABLE)
1/2 lb. lasagna noodles, cooked
2 tbsp. olive oil or butter
1 c. diced onion
4 cloves garlic, minced
1 tsp. basil
1 tsp. tarragon
2 c. sliced mushrooms
1 lb. ricotta cheese
1 lb. cottage cheese
4 eggs, slightly beaten
1 packed c. raw spinach
1/4 tsp. salt
1/4 tsp. fresh green pepper
1/4 tsp. nutmeg
1/2 c. finely grated Parmesan cheese
1 1/2 c. grated Mozzarella
Heat oil, saute onions, garlic, basil, tarragon. When onions begin to brown, add mushrooms until tender. In large bowl mix ricotta, cottage cheese, eggs, sauteed veggies, raw spinach, salt, pepper, nutmeg, Parmesan and 1/2 cup Mozzarella. Preheat oven to 375 degrees. BECHEMEL SAUCE: In 2 quart pan melt 1/4 cup butter, add 1/4 cup white flour, cook over low heat. Slowly add 1 3/4 cup milk, stirring constantly. Add 1/2 cup Parmesan cheese, 1/8 teaspoon salt, black pepper to taste. Cook until thickened. Put some sauce on bottom of 9"x12" pan. Add layer of noodles and some cheese mixture. Repeat and top with remaining sauce and 1 cup Mozzarella. Bake, covered 30 minutes.
VEGETABLE LASAGNA
9 lasagna noodles (about 8 oz.)
1/4 c. oil, divided
3 med. onions, coarsely chopped
4 cloves garlic, minced
3 green peppers, coarsely chopped
3 red peppers, coarsely chopped
3 tbsp. cornstarch
1 can (13 3/4 or 14 1/2 oz.) chicken
broth
1 3/4 c. skim milk
1 container (15 oz.) part skim
ricotta cheese
1 pkg. (10 oz.) frozen chopped
spinach or broccoli, thawed and
well drained
3 tbsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. pepper
1 c. shredded part skim Mozzarella
cheese
Cook lasagna noodles according to package directions; rinse with cold water and drain. In 6 quart Dutch oven heat 2 tablespoons corn oil over medium heat. Add onions and garlic. Saute 10 minutes or until golden; remove. Heat remaining corn oil in Dutch oven. Add peppers; saute 5 minutes. In bowl, mix cornstarch and chicken broth until smooth; stir into peppers. Add milk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; add onions. In bowl combine ricotta, spinach, basil, salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13x9x2 inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture. Repeat, beginning with sauce. Then top with remaining noodles and sauce. Sprinkle Mozzarella over top. Bake in 350 degree F. oven 20 to 25 minutes or until heated. Makes 10 servings.
EASY VEGETABLE LASAGNA
3/4 lb. sliced Mozzarella cheese
12 lasagna noodles
3 (16 oz.) bags frozen mixed
vegetables (carrots, cauliflower,
broccoli, etc.)
1 can cream of mushroom soup
1 can cream of celery soup
3/4 c. Parmesan cheese
1 (15 oz.) Ricotta cheese
1/2 c. milk
1 (16 oz.) bag shredded Mozzarella
cheese
Cook noodles 12 minutes and set aside. Cook vegetables 10 minutes, drain and chop in small pieces. Mix soups, Parmesan, Ricotta and shredded cheese together in bowl to make sauce. Spread a small amount on bottom of 11 x 9 inch baking dish. Lay 4 noodles over top, spread more sauce, then sprinkle generously with vegetables. Repeat once more and then lay sliced Mozzarella cheese on top. Bake at 350 degrees for 1 hour covered in aluminum foil; remove foil for last 20 minutes.