Vegetarian Lasagna Recipe

No need to boil and separate lasagne noodles with this vegetarian lasagna recipe. Instead, the dry uncooked noodles actually draw moisture from the sauce and cheese and soften during the baking process.

Eggplant Lasagna

Ingredients

1 Tbsp. olive oil
2 clove garlic, minced, divided
1 medium eggplant, diced
1 tsp. dried oregano
2 cups part-skim ricotta cheese
2 Tbsp. freshly grated Parmesan cheese
2 (25 oz.) jars low-sodium tomato sauce
18 sheets no-bake lasagna noodles, preferably
  whole-wheat
2 (10 ounce) packages frozen chopped spinach,
  defrosted and well drained
1 cup part-skim mozzarella cheese

Preheat oven to 375 degrees.

Heat oil in a medium skillet over medium heat.
Sautee 1 clove minced garlic until light golden
brown. Add eggplant and oregano and stir.
Cover and cook until eggplant is tender
(do not over cook), about 5 to 7
minutes.

Meanwhile mix ricotta with Parmesan and re-
maining garlic. Set aside.

Cover the bottom of a 9x13-inch baking dish with
2 cups of sauce. Cover sauce with a layer of uncooked
noodles. Top with a thin layer of sauce.

Add the cooked eggplant and another thin layer of
sauce. Distribute all the ricotta cheese evenly. Add
another layer of noodles, followed by a thin layer
of sauce.

Add all the spinach and another thin layer of sauce.
Add another layer of noodles and sauce.

Cover with baking dish cover or a sheet of wax paper
followed by a sheet of foil. Bake for approximately 45
minutes. Then uncover, sprinkle mozzarella cheese on
top and continue baking, about 15 minutes.

Makes 12 servings.

Per serving: 280 calories, 6 g total fat (2.5 g saturated fat),
41 g carbohydrate, 16 g protein, 8 g dietary fiber,
170 mg sodium.

No-Bake Vegetarian Lasagne Recipe
contributed by Mary Lou Gore

Ingredients

2 eggs
2 cups Italian-seasoned dry breadcrumbs
2 Tbs. grated Parmesan
3/4 cup olive oil
2 lbs. zucchini and/or yellow squash, cut crosswise into
  1/4" slices
1 1/2 lbs. red and/or yellow tomatoes, sliced 1/8" thick
1 cup fresh basil, chopped
1 cup Caesar-style vinaigrette
1 lb. sliced mozzarella cheese
Fresh Basil leaves (optional)

Line a baking sheet with paper towels.
In a small bowl, beat eggs with 1 Tbs. water.
In another bowl, mix breadcrumbs and Parmesan.
In a large skillet, heat 1/4 cup of oil over medium-high
heat. Coat the squash in the egg batter and dip into
the breadcrumb mixture.

Then place in hot oil. Cook, turning once, until lightly
browned - about 3 min. per side, adding more oil if
needed.

Using a slotted spoon, transfer the squash to the
paper towels to drain.

In a 2 1/2 qt. baking dish, arrange 1/3 of the squash in
a single layer.
Top with 1/3 of the tomato slices and 1/3 cup of basil;
drizzle with 1/3 cup of vinaigrette. Repeat with half of
remaining squash, tomato, basil and vinaigrette.
Top with 1/2 the mozzarella then the remaining squash,
tomato, basil and vinaigrette.

Cover with plastic wrap; let stand 1 hour or refrigerate
until serving. Bring to room temperature before serving.
Garnish with fresh basil leaves, if desired.

Serves 6 - 8.

Black Bean Lasagne Recipe

Ingredients

1 15 oz. can of Black Beans, drained and rinsed
1 28 oz. can no-salt added tomatoes, undrained
1 cup of green bell pepper, chopped
1/2 cup reduced-sodium salsa
1 tsp. organic chili powder
1/2 tsp. organic onion powder
1/2 tsp. organic cumin
1 cup non-fat Ricotta cheese or
     1/2 cup non-fat Ricotta cheese and 1/2 cup
     x-tra firm tofu crumbled with a fork
1/4 tsp. organic garlic powder
1 egg
10 lasagne noodles, uncooked
1 1/2 cups reduced-fat, shredded Cheddar cheese


Coat a 9 x 13 inch baking dish with non-stick cooking
spray.
In a large bowl slightly mash the beans; stir in the tomatoes,
green pepper, salsa, chili and onion powders and cumin.
Using a small bowl, blend Ricotta cheese (or cheese and
tofu), garlic powder and egg.

Spread 1 cup of the tomato mixture over the bottom of
the dish.
Lay five noodles across the tomato mixture. Top with half
the remaining tomato mixture. Spread cheese mixture over
the top.

Continue layering with half the cheddar cheese, then with
the remaining noodles, tomato mixture and cheddar
cheese.

Cover tightly with spray-coated foil. Bake at 350
degrees F for 45 minutes. Remove foil and let stand about
12 to 15 minutes before serving.


Delicious!