I Cant Believe Its Not Meat Veggie Lasagna Recipes

Steps:

• Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate.
• Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs.
• In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer.
• Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella.
• Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella.
• Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.

Steps:

• Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components. Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking. Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl. Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese. Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.

Steps:

• Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.