Recipe: Vegetarian Lasagna Recipes for Ruby

Karens Vegetarian Lasagna

14 lasagna noodles
3-4 tbl. olive oil
2 cloves garlic, minced
1 eggplant, sliced
1 zucchini, sliced
1 small red pepper, chopped
2 cans of Hunts Italian Tomato sauce
1 tbl. bazil
1 teaspoon oregano
3 tbl. dry cooking sherry
1 can tomato paste
1 can vegetarian refried beans
3 tbl. salsa
2 bunches of spinach, chopped
1 bunch cilantro, chopped
lots of grated soy cheese

Serves 6-8.

Heat oven to 350 degrees F.

Prepare lasagna noodles according to package directions. Mix refried beans with salsa in pan (heat a bit). Heat oil in large pan and saute garlic for about 30 seconds; add eggplant and stir fry until eggplant looks tender (but not too tender); add zucchini, basil, oregano, sherry and stir fry for another 10 minutes. Add the cans of tomato sauce and tomato paste. Simmer for 15 minutes. Add some sauce to lasagna pan, place 4 noodles over sauce, add more sauce on top, cover with 4 more noodles, add refried beans and salsa mixture on top with spinach (add a little sauce over this layer and cover with 4 more noodles; add remainder of sauce over the noodles, sprinkle cilantro and grated soy cheese over the top. Place in oven when heated and cook for 30-35 minutes.
________________________________________________

Convenient Vegetarian Lasagna
Source: Kimber
Servings:12

2 (12 ounce) packages lasagna noodles
2 pounds ricotta cheese
4 eggs
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
2 teaspoons dried basil
ground black pepper to taste
1/2 cup olive oil
1 1/2 cups chopped onion
1 cup sliced carrots
1 1/4 cups chopped green bell pepper
1 (16 ounce) package chopped frozen broccoli, thawed and drained
3 cups chunky-style spaghetti sauce
2 cups shredded mozzarella cheese, divided

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.

Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.

Preheat oven to 350 degrees F (175 degrees C).

Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.

Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
____________________________________________________

Vegetarian Lasagna

You will need:
1 lb. box lasagna noodles
6 cups marinara sauce (store bought or see recipe below)
24 oz. low fat cottage cheese (for a richer texture, use ricotta cheese)
32 oz. shredded mozzarella cheese
1/2 cup chopped herbs (basil, oregano, or thyme)

Saut or oven-roast the following:
2 eggplants, cut into circular slices 1/4-1/8-inch thick
6-8 zucchini, cut lengthwise into slices 1/4-1/8-inch thick
5-6 portobello mushrooms, thinly sliced
2 red onions, thinly sliced

Marinara sauce:
4 tablespoons olive oil
4 cloves garlic
3/4 cup chopped onions
2 28-oz. cans of diced tomatoes
1/3 cup chopped basil

To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.

Preheat the oven to 350 . In the bottom of a 16 x 12 pan (a disposable pan is best) place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.

Cover the pan with plastic wrap, then wrap tightly with aluminum foil. (The plastic wrap will help keep the steam in and let the lasagna retain moisture. When removed, it may stick to the cheese a little, but should pull off easily.) Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450 for 10 minutes, or until the top is browned.

Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.

Note: You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35.
____________________________________________

Vegan-Vegetarian Lasagna
Vegans do not eat any animals, fish or eggs, including dairy products, they will only eat things made from vegetable sources.

Vegetarians will sometimes eat dairy products and eggs. If you are expecting vegetarian guests, check to see if they are vegans.

2 to 3 jars favorite meatless and cheeseless spaghetti sauce
1 (16-ounce) bag of spinach leaves
2 to 3 jars tomato sauce
1/2 pounds carrots
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1/4 cup canned low sodium vegetable broth
1 pound herbed tofu
8 ounces tofutti cream cheese, plain or herbed
2 tablespoons lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked and drained
Optional - 1/4 cup nutritional yeast

Slice carrots and steam; set aside.

Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saut for 1 minute. Add carrots and vegetable broth; simmer uncovered for 5 minutes. Add herbed tofu, tofutti cream cheese, and lemon juice; stir well. Cook over medium heat, stirring constantly, until fake cheesy stuff starts to melt. Stir in nutmeg (possibly you could add some (about 1/4 cup) nutritional yeast at this step, just to make it a little bit more cheesy!) Remove from heat; keep warm.

Place 3 lasagna noodles in bottom of 11 x 7-inch baking dish. Spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up - top with spaghetti sauce.

Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 20 to 30 minutes until it is thoroughly heated...use your own judgement. Usually a lasagna takes about 45 minutes to cook thoroughly.

NOTE - This lasagna is superb and if you have access to tofutti cream cheese then you should take advantage of that and make this lasagna...even your non-vegan friends will be wowed!!!!