In search of veggie lasagna recipe!

[Lauren]

Our dinner group is meeting on January 20, with the men invited, too. We've been meeting for about 7 months with just the women, but decided to have sort of a post-holiday party. The hostess will be making some sort of meat dish, but I offered to bring a veggie lasagna as a second main course option. I've been searching and have found mixed reviews on the roasted veggie lasagna, good reviews for the florentine version, and not much else. Does anyone have a tried and true recipe they could post, or lead me to a previous link? Thanks for your help!

[Mary Ann]

This one is our favorite. This was in the 10 year anniversary issue of Cooking Light and was rated number 4 of the 10 best recipes from the magazine at that time. Enjoy!

* Exported from MasterCook *

Four-Cheese Vegetable Lasagna

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : April '97 Pasta
Vegetables Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1 1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves -- minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup grated fresh Parmesan cheese (2 ounces) -- divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach -- thawed, drained, and squeezed dry
1 1/2 cups 1% low-fat cottage cheese
1 cup shredded part-skim Mozzarella cheese (4
ounces)
1/2 cup shredded Swiss cheese (2 ounces)
Freshly ground pepper (optional) -- freshly ground pepper

Cook lasagna noodles, omitting salt and fat. Drain; set aside.

Preheat oven to 375º.

Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and sauté 7 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.

Combine cottage cheese, Mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375º for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.

Source:
"Cooking Light, April 1997, p.117"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 583 Calories (kcal); 4g Total Fat; (5% calories from fat); 32g Protein; 104g Carbohydrate; 12mg Cholesterol; 530mg Sodium
Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : This lasagna proves a welcome change from your standard meat-and-tomato-based dishes. The creamy white sauce in this meatless version complements the spinach and fresh broccoli. A lasagna isn't a lasagna unless it's both filling and flavorful—and this one is that and more.
Nutr. Assoc. : 3878 0 5443 0 0 0 0 0 0 4938 25073 0 0 0 4047 25072 25083
3622

[lindrusso]

Lauren,

Hi. There are two CL veggie lasagnas that I really like. There's a Spinach-Mushroom Lasagna that gets good reviews from guests and a Fresh Tomato Lasagna. Here are the links:

Spinach: http://www.cookinglight.com/bbs/Forum1/HTML/000347.html

Fresh Tomato: http://www.cookinglight.com/bbs/Forum1/HTML/000601.html

Good luck!

[Ralph]

Lauren,
While perusing other messages, I found that those who subscribe to the CookPacs indicate that a vegetable lasagna is among the recipes in the not-yet-arrived Jan/Feb, 2001, CL issue! So, if you can be patient....

[Lauren]

Thank you for the recipes. Mary Ann, your recipe sounds good with the peppers, carrots, spinach and broccoli! Very colorful as well as healthy! I also like the mushroom and spinach combination. I'm anxious for my Jan/Feb issue to arrive,like all of us!

[kendra]

I loved the roasted vegetable lasagna and everyone else liked it too. Also made the spinach and mushroom lasagna with good results. I and my other guests did not like the 4-cheese lasagna - it was too bland and boring. Let us know what you make and how it was!

[Leanne]

Watching Emeril one day - I got an idea for a veggie lasagna. Take your generic lasagna recipe, then, instead of noodles - do thin layers of raosted eggplant. I also roast red peppers & onions at the same time to add to the sauce layers. It's good. You could also leave in the noodle layers, but still do the eggplant as a layer too. If you want more details, let me know.

[Lauren]

Thanks for all of the input. Tough choices! On a previous thread a few commented that the roasted vegetable lasagna was labor intensive, but could be made in steps. I think I might do that. Roast the vegetables one day and assemble it the next. For my dinner group, it would be worth it!