I use 2 cans of crushed tomatoes, grated carrot, chopped celery, grated onions, grated granny smith apples, chopped garlic, oregano, chick peas, or kidney beans. If you use canned beans rinse them really well to get rid of the sugar, and some pepper.

Then I make a basic white sauce. Throw the ingredients in a greased baking dish alternate with layers of lasagne sheets and use the white sauce as a topping, then grated cheese over the top. The grated cheese can be Sapsago cheese. I am a lacto-ovo vegetarian. Serve with cous cous

Enjoy!

Vegetable Lasagna

lasagna noodles, about 1/2 lb.
1 onion, chopped
1 16oz can chopped tomatoes or 4 large fresh ones, chopped
1/4 cup fresh basil
2 Tbs. chopped fresh thyme
2 Tbs. chopped fresh oregano
4 cloves garlic, peeled and chopped
10oz frozen chopped spinach, thawed (fresh may also be used)
1 1/2 cups ricotta cheese or cottage cheese (I usually use lowfat cottage, it has less moisture content than
regular)
2 cups grated mozzarella cheese
2 egg whites (opt - I never use)
1/2 tsp. ground nutmeg (opt)
1/4 tsp. ground black pepper
1 med. zucchini, sliced
8 oz. fresh mushrooms, sliced
Romano cheese, grated (opt)

Preheat oven to 350 degrees. Coat a 13x9" pan lightly with cooking spray (I usually omit the oil and coat
the bottom of the pan with sauce before laying the first noodle layer down).
In a medium saucepan over med. heat, cook the tomatoes, basil, thyme, and oregano. Bring to a boil,
reduce the heat to low and simmer, uncovered until the sauce has thickened, about 10 minutes. Remove
from heat.
In a food processor or large bowl, combine the spinach, the ricotta or cottage cheese, garlic, half the
mozzarella, the eggs, nutmeg and pepper. Process until blended.
If you prefer to cook the noodles, bring a large pot of water to boil. Add the noodles and cook according
to pkg. directions until al dente, about 10 minutes. Drain.
In the prepared pan, layer cooked or dried noodles, some spinach mixture, zucchini and mushroom slices
and some tomato sauce. Repeat layers until all ingredients used, finishing with noodles. Add the
remaining sauce and mozzarella. Sprinkle with Romano cheese if desired.
Bake, uncovered, until bubbly and golden on top, about 45 minutes. Cool ten minutes before slicing.

*If using uncooked noodles, it is often necessary to add more water during the cooking time. I usually
add it in 1/4 cup increments. I also cover my lasagna when using uncooked noodles, it helps to retain the
moisture in the pan and cook the noodles to perfection. If doing it that way, omit the cheese topping until
the lasagna is done, then remove foil, add cheese and cook until melted and bubbly, about ten minutes
longer.

1/2 pound mushrooms
1 lb firm tofu
1 package frozen chopped spinach
2 large jars of pasta sauce
9 lasagne noodles (uncooked!)
1 TBS of nutritional yeast
Salt
Pepper
Garlic powder
Basil leaves
Tarragon leaves
Whatever other spices you like (recipe said cayenne pepper -- but I didn't go there)

Saute the mushrooms in some olive oil. Blend together the thawed spinach, crumbled tofu, nutritional yeast and all the spices. Add the sauce to the mushrooms when they are done and remove from heat. Spoon one half of the sauce into bottom of oiled lasagne pan, trying to avoid the mushrooms (would be easier to just pour some sauce in the pan before adding the rest of the sauce to the mushrooms -- :-) Place 3 lasagne noodles on sauce in pan, leaving a little space between each noodle. Spread half of the tofu/spinach mixture onto the noodles. Place 3 noodles on top of that. Spread the rest of the tofu/spinach mixture onto the noodles. Pour the rest of the sauce/mushrooms onto the whole thing. Cover pan tightly with aluminum foil, bake for 30 minutes at 375. Uncover pan and continue baking for 15 minutes. Remove from oven and let sit for 15 minutes before cutting lasagne.

This recipe was good! The tofu mimiced ricotta. The noodles, having cooked in the oven, were kind of chewy -- which my husband (not a vegan) said made him think the lasagne was kind of "chewy" like it had cheese in it! Quick and easy and quite good!

1 lb. package lasagna noodles
1 pint ricotta cheese (regular or reduced fat)
1 8 oz. package mozzarella cheese (regular or reduced fat), shredded
1 egg
1 27-30 oz. jar spaghetti sauce, any variety
Your choice of veggies

1) Preheat oven to 425. Pour spaghetti sauce into large bowl. Fill up empty jar 1/2 way with water and add to sauce in bowl.
2) Mix egg into ricotta cheese. You can also add parsley.
3) Grease lasagna pan. Pour in about 1/3 of sauce into bottom. Place first layer of noodles, uncooked, over sauce.
4) Dot noodles with 1/2 of the ricotta-egg mixture. Sprinkle 1/2 of the shredded mozzarella cheese, Add about 1/2 of your veggies.
5)Pour next 1/3 of sauce over this layer. Then place next noodle layer over the sauce.
6) Dot again with ricotta, sprinkle with rest of mozzarella, add veggies.
7) Cover with last layer of noodles. Pour remaining sauce over the dry noodles, making sure to cover all of them. You can also sprinkle top with parmesan cheese.
8) Cover pan tightly with foil. You might want to place pan on cookie sheet, it's heavy. Cook in oven at 425 for 1 hour. Stick a knife right through the foil and test - if the knife easily reaches the bottom of the pan, it's done. Remove from oven and let sit for about a 1/2 hour.
9) Enjoy! If there are any leftovers, they can be frozen or refrigerated. It's really quick and easy to make - it takes longer to read the directions than to make it!

Marjy’s Lasagna

Source: Marjy Fiddler
Time: 1/2 hour for preparation, 1 hour for baking.

This recipe needs no pre-boiling of the noodles, because the sauce is watery and it is covered in the oven.

Ingredients:
1 onion
2 cloves garlic
2 cans (16 oz) of tomatoes (4-5 fresh tomatoes)
2 tsp of oregano
Carrots, zucchini, mushrooms or all (~4 cups total), grated
15 oz ricotta cheese
1 lb mozzarella cheese, cut into 1/2-inch hunks
1 lb lasagna noodles

Preheat the oven to 350 degrees. To make the sauce, fry the onion and garlic until the onion is transparent. Add tomatoes, oregano, and vegetables. Cook until hot and blended. In a baking dish, spread a thin layer of sauce on the bottom, then a layer of noodles, and half of each kind of cheese. Spread out a little under half of the remaining sauce, a layer of noodles, and the rest of the cheese. Spread out most of the remaining sauce, reserving some for a layer on top. Place a layer of noodles and the rest of the sauce on the top to prevent the noodles from becoming crisp. A variation on the layering is to put noodles in between every layer. Cover with tin foil and bake for 1 hour.

: Caitlin Strand : caitzs@yahoo.com : http://www.geocities.com/caitzs :

Vegetable Lasagna

10 lasagna noodles
1 lb. fresh spinach
2 cups sliced mushrooms
1 cup shredded carrots
1/2 cup chopped onions
oil 1-2 tbs
2 cups cottage cheese
1 6oz can tomato paste
1 15oz can tomato sauce
1/2 cup sliced black olives
11/2 tsp oregano
16 0z monterey jack cheese
Parmesan cheese

Cook lasagna. Rinse well.
In saucepan,cook spinach. Cover and just use the water left on the spinach from washing.Cook until it starts to wilt.Drain.
Cook mushrooms,carrots & onions in oil till tender. Stir in tomato sauce,tomato paste,olives, and oregano.add salt if needed.
In 13x9 dish layer half each of noodles,cottage cheese,spinach,jack cheese & sauce. Repeat layer.
Top with Parmesan cheese.
Bake 375 30-45 minutes. Let stand 10 minutes before serving.

I usually make this with less jack cheese--personal taste.