Veggie Rific Noodle Free Lasagna Recipes

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Boil lasagna noodles according to directions on box.
• In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
• Add flour and stir until mixed.
• Add milk all at once.
• Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
• Add parmesan cheese and stir until melted.
• Saute onions, carrots and mushrooms in cooking spray until tender.
• Add drained broccoli and cook until warmed through.
• Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
• Pour 1/2 cup sauce in bottom of a 9X13 pan.
• Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
• Repeat layers ending with noodles.
• Top with remaining sauce and cheese.
• Be sure to cover noodles completely with sauce.
• Bake uncovered for 30 minutes or until warmed through.

Steps:

• saute ground turkey, drain, add onion flakes and all seasonings, tomato sauce, and mushrooms simmer.
• squeeze dry spinach, mix with cottage cheese.
• alternate layers with mozzarella cheese.
• Bake at 425 for 15 minutes.

Steps:

• Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time). Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside. Spray a deep 8″ X 8″ pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!