ADVERTISEMENT
- Real Recipes from Real People -

ISO: Vegetarian lasagne without a tomato base

Misc.

I tried a store bought vegetarian lasagne and would like to try make my own. This one had several vegetables but no tomato sauce, it had a creamy sauce instead. My family loved it, just need a clue in the right direction!! I am really starting to go off red meat and need more vegtarian receipes where the kids may not notice the meat is missing. I do not like tofu. Any sugestions? Thanks, Tracey


MsgID: 06257
Shared by: Tracey
Board: Vegetarian Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pagachi (using frozen bread dough) (2)
  • PAGACHI 1 yeast cake 1 cup warm water, divided use 1 cup scalded milk, divided use 1 tbsp. butter 1 tbsp. sugar 6 cups flour 2 tsp. salt 2 egg yolks, slightly beaten Potato Filling or Cabbage Filling (recipes follow) ...
  • Flaming Shrimp (French)
  • Flaming Shrimp/flambeau (French appetizer,elegant & easy) 1 lb. shrimps, shelled & deveined with tails intact 4 tb butter salt Freshly ground pepper Minced fresh dill 1/2 cup rum, warmed Sauté shrimp in butter over med...
  • Chex Barbecue Snack Mix
  • CHEX BARBECUE SNACK MIX 3 cups Rice Chex cereal 3 cups Corn Chex cereal 1 1/2 cups pretzel twists 1 1/2 cups bite-size cheese crackers 3/4 cup honey-roasted peanuts 1/2 cup barbecue sauce 1 tablespoon vegetable oil 3/...
  • Coffee Cola Float (Paradise Bakery and Cafe)
  • COFFEE COLA FLOAT 1/2 cup extra-strength brewed coffee 1 large scoop coffee ice cream 1/2 cup cola soda Slice of an orange for garnish Pour the coffee into a tall glass. Add the ice cream, then the cola. Garnish with...
ADVERTISEMENT
  • Half Way Cookie Bars
  • HALF WAY COOKIE BARS "The meringue topping and chocolate chips will melt down into the dough onto the bottom of the mixture." 1 cup margarine, softened 1/2 cup granulated sugar 1 1/2 cups brown sugar, divided use 2 e...
  • Roast Chicken with Potato Stuffing
  • ROAST CHICKEN WITH POTATO STUFFING 1 lb potatoes, cut into 1/2-inch cubes 3 tbsp butter or margarine, divided 1 cup chopped apple 1/2 cup chopped onion 1/3 cup chopped celery salt and pepper 1 tbsp finely chopp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Vegetarian lasagne without a tomato base
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!