Easy recipee for vegitarian lasangne?

Question

hello can you recomend a simple but tasty recipee for a vegitarian lasagne im really hungry.

thank you william ireland

Answer 1

http://www.quorn.co.uk/CMSPage.aspx?ssbi...

There you go!

Answer 2

precooked lasagna sheets

tomato bolognaise sauce ( a jar of)

spinach

packet of vege mince

splash of tom ketchup

cheese - grated

pkt of white sauce mix

milk

put mince and add jar of sauce in frying pan on hob cook add tom ketchup leave to simmer

mix powdered sauce with milk and make till a sauce

grate cheese

put a bit of sauce in bottom of dish, add lasagna sheets,then  spinach then mince then white sauce then cheese do this repeatedly in this order until you have used all ingredients but end with white sauce and grated cheese

put in oven 190 degrees for half hour, viola lovely lasagna.this is the only way my 13 year old son will eat it no fuss needed.

Answer 3

I just have either canned spaghetti sauce or else my own and I add broccoli, shredded carrots, onion, mushroom, and whatever other veggies you would want in it.  Cook the sauce until the veggies are done.  Then, I just layer the noodles, cheese, sauce as I would regular lasagna.  It is pretty darn good and nobody misses the meat in it.  

Enjoy!

Answer 4

buy it from M&S lol saves washing up.

Answer 5

Hey Wiliam!

Here are two simple and quite tasty:

Super-Easy Cheesy No-Boil Lasagna

Ingredients (use vegan versions):

    1 32 oz jar pasta sauce (though more is better)

    12 lasagna noodles, uncooked (no-boil if you can find)

    1 10oz pkg Mozzarella cheese (Follow Your Heart Vegan Gourmet), shredded

    1 10oz pkg cheddar cheese (Follow Your Heart Vegan Gourmet), shredded

    2 Italian sausages (Tofurkey, 3.5 oz each), sliced thinly

Directions:

Preheat oven to 375 degrees.

Combine the shredded mozzarella and cheddar cheeses together.

Spread a thin layer of pasta sauce along the bottom of a 9” x 13” baking dish.

Cover bottom of dish with 1 layer of lasagna noodles and spread a thin layer of pasta sauce over the noodles.  Distribute 1/2 of the sliced sausage over the sauce.  Spread 1/3 of the cheese mixture evenly over the noodles, sauce and sausage.

Repeat previous step.

Finish with a layer of lasagna noodles and the remaining pasta sauce, ensuring that all noodles are covered in sauce.  Top with remaining 1/3 cheese mixture.

Cover and bake at 375 degrees for 45-50 minutes.  Remove cover and bake on broil about 5 minutes, until cheese is lightly browned and bubbly (watch closely so it doesn’t burn!)

Serves: 6 - 8, Preparation time: 15 min prep, 1 hour cooking

Vegan Lasagna that is love

Ingredients (use vegan versions):

    1 package of frozen spinach, thawed

    1 package of light, firm or extra-firm tofu

    1 package of whole wheat lasagna noodles

    1 jar of pasta sauce, store bought or homemade (I prefer Prego)

    3-4 tablespoons of nutritional yeast

    1/2-1 package of burger-style crumbles

    4-6 slices Tofutti Mozzarella Soy Slices, diced into small pieces

Directions:

1) Preheat the oven to 350 degrees.

2) Blend together the tofu, spinach, and nutritional yeast. Set aside.

3) Boil the lasagna noodles. (Follow package directions- Lay flat after draining.)

4) In a lasagna dish (coated with Pam or another non-stick spray) layer sauce, then 3-4 noodles, coat the noodles with spinach/tofu/nutritional yeast mixture, top with the crumbles (I keep them frozen but break them up.)Keep layering until out of lasagna noodles.

5)Top with diced Tofutti mozzarella soy slices.

6) Bake in the oven for at least thirty minutes. I would then check it every ten minutes there after until done as ovens vary. You may also opt to cover with foil for a majority of the cooking time. I have done it both with foil and without. Came out great every time.

Serves: 6-8, Preparation time: 1 hour

More:

http://vegweb.com/index.php?topic=12384....

http://vegweb.com/index.php?board=335.0

http://www.fatfreevegan.com/search/searc...

http://www.recipezaar.com/recipes.php?q=...

http://www.recipezaar.com/recipes.php?q=...

Answer 6

Try this one.

LASAGNE (and vegetarian version)

Serves 2

1. BOLOGNESE SAUCE (and vegetarian version)

Enough for pasta for 2

INGREDIENTS

2 cloves of garlic

2 onions

1 tablespoon of olive oil

500g of minced beef

400g tin of plum tomatoes*

1 beef stock cube

2 teaspoons of oregano or mixed herbs

Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the herbs. Season with the pepper. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced lamb, pork or turkey instead of minced beef.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

Add a glass of wine and cook for a bit longer.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

2. CHEESE SAUCE

Makes 250ml

INGREDIENTS

1 tablespoon of butter

1 tablespoon of flour

250ml of milk

1 tablespoon of grated Parmesan cheese

Ground pepper to taste

METHOD

Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.

Take off the heat. Add the cheese to the sauce and mix. Continue to stir until the cheese has melted into the sauce. Season with the pepper.

ADDITIONS AND ALTERATIONS

If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk. Don’t forget that adding more cheese to improve the flavour will also thicken the sauce.

TIPS

The trick is to keep stirring.

3. LASAGNE

INGREDIENTS

1 quantity of Bolognese sauce

1 quantity of cheese sauce

125g (½ a 250g packet) of pre-cooked lasagne pasta sheets

1 tablespoon of grated Parmesan cheese

METHOD

Put a layer of the Bolognese sauce in an ovenproof dish. Cover with a layer of the pasta sheets. Then another layer of Bolognese sauce. Then a layer of cheese sauce. Then pasta, then Bolognese sauce, then cheese sauce.

However many layers you end up with, they must finish with a layer of cheese sauce on top. Sprinkle the grated cheese over the top.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for about 30 minutes. The top should be golden brown.

ADDITIONS AND ALTERATIONS

Use pre-cooked green lasagne verdi pasta sheets.

Answer 7

Ingredients : Italian Vegetarian Lasagna Recipe

12 Uncooked lasagna noodles

1/2 cup Dry sherry or unsweetened

Apple juice

1 Medium onion, finely chopped

8 oz Sliced fresh mushrooms

2 Large zucchini, coarsely

Grated (about 4 cups)

2 Medium red or green bell

Peppers, seeded & chopped

2 cup Fresh spinach

1 tsp Dried basil leaves

1/2 tsp Dried oregano leaves

15 oz Light ricotta cheese

1 cup Nonfat cottage cheese

1/4 cup Grated Parmesan cheese

1 (8 oz) can tomato sauce

4 oz (1 cup) shredded low

Moisture part-skim

Mozzarella cheese

Instructions : Italian Vegetarian Lasagna Recipe

Heat oven to 425F. Spray 13 x 9" (3 quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large nonstick skillet or Dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach,basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and Parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of begetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.

Cover dish tightly with spray-coated foil. Bake at 425F for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.

Answer 8

Vegan Lasagna

Ingredients (use vegan versions):

    1 package of frozen spinach, thawed

    1 package of light, firm or extra-firm tofu

    1 package of whole wheat lasagna noodles

    1 jar of pasta sauce, store bought or homemade (I prefer Prego)

    3-4 tablespoons of nutritional yeast

    1/2-1 package of burger-style crumbles

    4-6 slices Tofutti Mozzarella Soy Slices, diced into small pieces

Directions:

1) Preheat the oven to 350 degrees.

2) Blend together the tofu, spinach, and nutritional yeast. Set aside.

3) Boil the lasagna noodles. (Follow package directions- Lay flat after draining.)

4) In a lasagna dish (coated with Pam or another non-stick spray) layer sauce, then 3-4 noodles, coat the noodles with spinach/tofu/nutritional yeast mixture, top with the crumbles (I keep them frozen but break them up.)Keep layering until out of lasagna noodles.

5)Top with diced Tofutti mozzarella soy slices.

6) Bake in the oven for at least thirty minutes. I would then check it every ten minutes there after until done as ovens vary. You may also opt to cover with foil for a majority of the cooking time. I have done it both with foil and without. Came out great every time.

Serves: 6-8

Cheesy Lasagna

Ingredients (use vegan versions):

    2-3 jars of favorite spaghetti sauce

    1-16 oz bag of spinach leaves

    2-3 jars of tomato sauce

    1/2 lb. carrots

    1/4 cup chopped fresh parsley

    2 cloves minced garlic

    1/4 cup canned low-sodium veggie broth

    1 lb. herbed tofu

    8 oz. vegan cream cheese

    2 Tblspns. lemon juice

    1/8 teaspoon nutmeg

    12 lasagna noodles, cooked

    1/4 cup nutritional yeast, optional

Directions:

Slice carrots and steam, set aside.  Add olive oil to a large skillet, place over medium-high heat until hot.  Add parsley and garlic, saute for 1 minute..  Add carrots and veggie broth; simmer uncovered for 5 min.  Add herbed tofu, vegan 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 C. 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 11x7 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 min. at 375 degrees.  Uncover and bake an additional 20-30 min. until it is thoroughly heated...  use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly.  this is the best lasagna i have ever made or had, or non-vegan... it is superb...  your non-vegan friends will be wowed!!!!!!!

Serves a lot.

Super-Easy Cheesy No-Boil Lasagna

Ingredients (use vegan versions):

    1 32 oz jar pasta sauce (though more is better)

    12 lasagna noodles, uncooked (no-boil if you can find)

    1 10oz pkg Mozzarella cheese (Follow Your Heart Vegan Gourmet), shredded

    1 10oz pkg cheddar cheese (Follow Your Heart Vegan Gourmet), shredded

    2 Italian sausages (Tofurkey, 3.5 oz each), sliced thinly

Directions:

Preheat oven to 375 degrees.

Combine the shredded mozzarella and cheddar cheeses together.

Spread a thin layer of pasta sauce along the bottom of a 9” x 13” baking dish.

Cover bottom of dish with 1 layer of lasagna noodles and spread a thin layer of pasta sauce over the noodles.  Distribute 1/2 of the sliced sausage over the sauce.  Spread 1/3 of the cheese mixture evenly over the noodles, sauce and sausage.

Repeat previous step.

Finish with a layer of lasagna noodles and the remaining pasta sauce, ensuring that all noodles are covered in sauce.  Top with remaining 1/3 cheese mixture.

Cover and bake at 375 degrees for 45-50 minutes.  Remove cover and bake on broil about 5 minutes, until cheese is lightly browned and bubbly (watch closely so it doesn’t burn!)

Serves: 6 - 8