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By chinagirlcooks on Nov 7, 2009 | Reply

Try using some eggplant as well and when you mush everything together, add flour. Keep adding till it gets to the point of somewhat staying together. This will make the inside of your lasagna not only taste good but stick together better. Even better, what I do is make these veggie patties and fry them to a crisp in a light batter of flour, eggs, and water (It has to be a REALLY runny batter) and then I add that to my lasagna. For Cholesterol, use Canola olive oil or corn oil. I make this for my boyfriend because he has really high cholesterol but loves the fatty foods.
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By ~Susakins~ on Nov 7, 2009 | Reply

Here is a DELISH Veggie Lasagna, substitute noodles for whole wheat if you can find them!!! Yummy!!!

INGREDIENTS
1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lenthwise into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) container reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 (26 ounce) jar meatless spaghetti sauce
12 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

DIRECTIONS
Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
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Happy Cooking!!!

By Jes on Nov 7, 2009 | Reply

Should work out perfectly! I make a version of that also but leave out the noodles…I know sounds crazy right. I use a zucchini (large works best) and slice thin strips…there are some healthy noodles if you are watching carbs or can’t have pastas. I dont really even like zucchini but when I ate this…I couldnt even tell. Happy cooking!
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By cookingkay1955 on Nov 7, 2009 | Reply

Broccoli Lasagna
Makes 8 servings

Ingredients
1 tablespoon CRISCO® Oil* plus additional for oiling
1 cup chopped onion
3 cloves garlic, minced
1 can (14-1/2 ounces) no salt added tomatoes, undrained and chopped
1 can (8 ounces) no salt added tomato sauce
1 can (6 ounces) no salt added tomato paste
1 cup thinly sliced fresh mushrooms
1/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1-1/2 cups lowfat cottage cheese
1 cup (4 ounces) shredded low moisture part-skim mozzarella cheese, divided
6 lasagna noodles, cooked (without salt or fat) and well drained
3 cups chopped broccoli, cooked and well drained
1 tablespoon grated Parmesan cheese

*Use your favorite Crisco Oil.

1. Heat oven to 350°F. Oil 11-3/4×7-1/2×2-inch baking dish lightly.

2. Heat 1 tablespoon oil in large saucepan on medium heat. Add onion and garlic. Cook and stir until tender. Stir in tomatoes, tomato sauce, tomato paste, mushrooms, parsley, vinegar, oregano, basil, bay leaf, salt and crushed red pepper. Bring to a boil. Reduce heat to low. Cover. Simmer 30 minutes, stirring occasionally. Remove bay leaf.

3. Combine cottage cheese and 1/2 cup mozzarella cheese in small bowl. Stir well.

4. Place 2 lasagna noodles in bottom of baking dish. Layer with one cup broccoli, one-third of the tomato sauce and one-third of the cottage cheese mixture. Repeat layers. Cover with foil.

5. Bake at 350°F for 25 minutes. Uncover. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 10 minutes or until cheese melts. Do not overbake. Let stand 10 minutes before serving.

Vegetarian Lasagna

Prep: 45 minutes
Bake: 30 minutes

Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition facts per serving:
calories: 250
total fat: 6g
saturated fat: 3g
cholesterol: 42mg
sodium: 411mg
carbohydrate: 31g
fiber: 4g
protein: 19.5g
vitamin A: 30%
vitamin C: 77%
calcium: 49%
iron: 11%
starch: 1diabetic exchange
vegetables: 2.5diabetic exchange
lean meat: 2diabetic exchange

Slimmed Down Lasagne

1 Pkg. lasagne — (16 oz.) uncooked
2 Cups part-skim ricotta or lowfat cottage cheese — (1 lb.)
2 Cups shredded part-skim mozzarella cheese — (8 oz.) divided
1 egg or egg substitute equivalent
1 Tablespoon dried parsley flakes
1 Teaspoon garlic powder
1 Jar Ragú Light Pasta Sauce – Garden Harvest — (27 1/2 oz.)
4 Tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain. Lay flat on foil to
cool. Heat oven to 375 degrees F.
In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese,
egg, parsley and garlic powder.
In 13 x 9 x 2-inch baking dish, spread 1/4 cup sauce. Arrange 4 pasta
pieces lengthwise over sauce, overlapping edges. Spread one-third cheese
mixture over pasta; sprinkle with 1 tablespoon Parmesan cheese. Spread 2/3
cup sauce evenly over cheese layer.
Repeat layers TWICE, beginning and ending with pasta. Spread remaining
sauce over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil.
Bake 50 minutes, or until hot and bubbly. Let stand 10 minutes before
cutting.
12 servings (each piece about 3 x 3 1/2 inches)
Nutrition Information per Serving: Calories: 240, Carbohydrate: 27 g.,
Fat: 8 g., Protein: 15 g., Cholesterol: 40 mg. Sodium: 390 mg
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