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Lasagna Recipes
Any really delicious vegetable lasagna recipes out there?

I need help please. I cook a vegetable lasagna for my friend. I'm trying find a recipe. Something really delicious. I can make a beef from scratch. I know how to make tomato sauce and white sauce. Only I have no idea what plant to use or what works well. No offense to my friend and I also do not want it to be poison. I normally do boring things like salad or grilled vegetables. I want to try something different. Please help. And thanks in advance: 0)

try these recipes .. I'm Italian and I have cooked many times for my vegetarian friends .. A bacio dall'Italia Lasagna with Radicchio (Radicchio Lasagna with) 5 5 5 cupsmilk tablespoonsflour tablespoonsbutter to tastesalt to tastewhite pepper 2 cupsParmigiano cheese, divided 01/02 cuponion, chopped 1 / 4 cupextra virgin olive oil 5 cupsradicchio, Julian A wine cupro tastefreshly ground black pepper 1 package (9 ounces) Oven Ready Preheat oven to 350 lasagna. Spray pan 13×9-inch baking dish. Heat the milk in a small saucepan. Melt the butter in a separate medium saucepan. Add flour and cook for 2-3 minutes, stirring constantly. Season with salt and white pepper, to one side. Set Heat olive oil in large skillet. Add radicchio and sauté until tender and cooked through. ADD wine and simmer until reduced by one third. COMBINE sauce and chicory mix with 1-1/2 cups cheese. Pour 1-1/2 cups sauce in bottom of dish baking. Place three lasagna sheets on top of the sauce. Pour 1 cup sauce over lasagna sheets. Continue for 4 layers, ending with sauce on the layer superior. Sprinkle with remaining ½ cup cheese. Bake uncovered for 30 minutes. Autumn Lasagna (Lasagna d 'autunno) / 2 pound green cabbage leaves or purple one 1 ounce (1 cup) dried mushrooms butter 1 procini 5 tablespoonsunsalted tablespoonextra virgin olive oil 2 peeled 1 sprigrosemary clovesgarlic 04.01 cupwater wine flour cupra 4 tablespoonsall a quartwhole milk, cheese ouncePecorino pinchnutmeg heated, freshly grated 1 ounceParmigiano Reggiano, freshly grated 10 oven ready lasagna sheetsBARILLA of tastesalt tastefreshly ground black pepper Preheat oven to 375 degrees. Cut cabbage into thin strips. Pour boiling water over porcini mushrooms and soak for 30 minutes or until soft. Drain and chop the porcini mushrooms. HEAT 1 tablespoon butter and oil in large skillet over moderately low heat. ADD garlic, mushrooms and rosemary and cook until garlic is golden, 3 minutes. ADD cabbage and simmer, covered, for 5 minutes. Add wine and simmer until wine evaporates. ADD 1 / 4 cup water and simmer until cabbage is tender, about 6 minutes. garlic and rosemary and season cabbage with salt and pepper Discard the taste. Melt remaining 4 tablespoons butter over moderately low. Add flour and cook, stirring for 3 minutes. Add milk in a stream, whisking the mixture and bring to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg. Add cabbage to the sauce. COMBINE cheese 2. Bread spread a third of the cabbage mixture in the bottom of a 9 x 13 inches. ARRANGE half of the lasagna in a layer on top of the cabbage and cover with half the cabbage mixture and half remaining cheese mixture. ARRANGE lasagna left over cheese and top with cabbage mixture and remaining cheese ingredients. Bake in the center of more than 25-30 minutes or until that: spread. LASAGNE with pesto (2 persons) 8 sheets of lasagna (make 3 layers), pesto (fresh basil leaves, garlic, Parmigiano Reggiano cheese, pine nuts, salt, extra virgin olive oil), besciamella sauce (white sauce: 25 g butter 25 g flour, 250 ml of milk, nutmeg), Parmigiano Reggiano, cheese, olive oil -extra virgin and salt. Besciamella prepared with butter, flour and milk. Add a pinch of nutmeg at the end and stir well. Make a good pesto. Cook for 4-5 minutes each sheet.Take lasagna small baking tray, put a little extra virgin olive oil on the bottom and cover the surface with two sheets of lasagna. Put some pesto on it and then some besciamella sauce and sprinkle with Parmesan cheese. Place two sheets of lasagna and pesto and parmesan besciamella. Continue on until end all ingredients. Put in oven and cook at 180 C for 20 minutes. TIMBALLO WITH RICOTTA E FUNGHI Makes 2 1 loaf of plum cake, 6 layer of lasagne, 200 gr of ricotta cheese, 2 eggs, 200 grams of Parmigiano closed, Camembert cheese 150 gr cheese, parsley, 400 grams of mushrooms, 400 gr besciamella or 1 glass of white wine, extra virgin olive oil, salt, pepper, garlic. For the sauce Put the ricotta in a bowl and mix with eggs, 100 grams of grated parmesan and some chopped parsley. Put mushrooms in a saucepan 2 tablespoons oil and a clove of garlic and cook gently 2 minutes or low temperature a reality. Add mushrooms, salt, a glass of white wine and simmer for 30 minutes until the liquid has evaporated. In pan Cover with a thin layer of hot besciamella, then a layer of lasagne and cover with 2 tablespoons cream cheese, 2 tablespoons of fungi, some Camembert cubes, 1 tablespoon besciamella and cover with another layer of lasagne. Put the entire layer of lasagna and sauce and cover with a layer of mushrooms remeining, besciamella some and grated parmesan. Bake for 30 minutes.

Lasagna Recipes

What are the vegetarian lasagna recipes great?

I would like a vegetarian lasagna recipe that is not too spicy, but still has a lot of flavor and vegetables. Please help me!

Roasted Vegetable Lasagna http://allrecipes.com/Recipe/Roasted-Vegetable-Lasagna/Detail.aspx

Simply Lasagna