Please help with Lasagna recipe?

Is there such a thing as a veggie lasagna recipe without pasta?  Could I use thinly sliced zucchini in place of pasta?  (Flour is my trigger food)

I'm trying to figure out how I can incorporate broccoli, zucchini, cauliflower, yellow squa****hink that's all, into a lasagna recipe?

Would it be better to use fresh produce vs. cooked/frozen?

It has to be easy, I'm horrible at cooking.

TIA

Wish I could remember where I saw this but someone here on OH said something about using low fat ricotta and mozzarella cheese with marinara sauce. No pasta. Unfortunately I didn't copy the recipe. 

http://theworldaccordingtoeggface.blogspot.com/2009/04/i-gri lled-zucchini.html

Just scroll down a bit, its there. I havent made it but it looks delicious. She also has an eggplant lasagna that looks good.

I will try this today..It looks good.     .I forgot about "eggface" I need some new recipes..but I am looking for some recipes for pumpkin..soup, coffee, can you bake it like squash??? Hugs.."Lucky"

Ive never tried to make a veggie lasagna but you could try grilling eggplant that you cut long ways. then take all the other veggies you want with tomatoes and roast them and blend it to make a sauce.

hope this helps

Makes 8 servings

Lasagna made with spaghetti squash instead of noodles. If you make it without meat also, it dramatically reduces the calories. 301 calories per serving (very large portion) isn't bad though.

      Ingredients

4	cups spaghetti squash
15	oz part-skim ricotta cheese
2	cups mozzarella cheese
1/4	cup parmesan cheese
1	cup mushrooms
1/2	cup pepper
1 1/2	cups tomato sauce
1	egg
1	tsp parsley, chopped
4	oz ground lamb, ground
4	oz ground beef, ground
4	oz ground pork, ground
1/4	cup bread crumbs, italian

Directions

1. Make meatballs from the ground meat and bread crumbs
   
    
2. Partially cook the spaghetti squash
   
    
3. Mix ricotta, parmesan cheese, parsley and beaten egg
   
    
4. Layer like you would a regular lasagna: sauce, spaghetti squash, ricotta cheese mix, mushrooms and peppers, meatballs, spaghetti squash, tomato sauce, mozzarella cheese
   
    
5. Bake in 350 oven for 30 min or until mozzarella browns
   
    

Wow, thanks!

I just ran this recipe through Nutritiondata.com and exchanged the meat with broccoli, cauliflower, and zucchini.  I changed it from 8 servings to 12.

The food label is pretty darn good:

Calories:  158
Fat:  9gms
Carbs:  9gms
Protein:  12gms

I LOVE the idea of spaghetti squash, love the stuff anyway.

Thank you!

Here's a recipe a friend just gave me,,,she loves it and it does sound yummy!

Shelly's Grilled Veggie Lasagna

 

 

 

1 Yellow Onion, diced
2 cloves Garlic, minced
1/2 pound ground beef (could also use ground turkey)
1 cup Marinara Sauce
1 cup Ricotta Cheese
1 Egg, beaten
1 Tablespoon Parsley, Chopped
1 Tablespoon Italian Seasoning
1 cup Shredded Italian Blend Cheese (Mozzarella, Parmesan, etc.)
4 Zucchini, Summer Squash, sliced lengthwise and grilled

Slice the Zucchini and Summer Squash lengthwise and grill on the BBQ. Set aside.

Brown onion. Add garlic. Cook for 1 minutes. Add ground beef. Cook till meat is no longer pink. Add marinara. Warm through. Set aside.

Mix ricotta, 1 egg, parsley, and Italian seasoning together. Set aside.

Spoon 1/2 of meat mixture into casserole dish. Layer 1/2 zucchini and squash. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 the Italian Blend Cheese. Repeat. Bake for 55 minutes at 350 degrees

I make mine with ground turkey (DH doesn't like veggies) but I swap out 1/2 the cheese for tofu and I use whole grain flax seed lasagna noodles (just less than I used to) and egg whites with the tofu and cheese misture.  You can also add TVP to your veggies when sauteing and leave out the ground turkey.  It's very good and filling.

Haven't tried this and doesn't look exactly simple...but....and you could use zucchini slices instead of lasagna sheets.  from food network.  I was trying to find George Stella's recipe which I have tried, but came across this....let me know if you try it.  Giada De Laurentiis  I saw a couple comments people asking what white beans are so just in case.....Cannilini or White Kidney Beans.....I think I will make this tomorrow!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/indiv idual-vegetable-lasagnas-recipe/index.html

Individual Vegetable Lasagnas
Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium zucchini, finely chopped
• 1 medium summer squash, finely chopped
• 8 asparagus spears, cut into 1/4-inch slices
• 1 pound fresh plain lasagna sheets
• 2 cups tomato sauce, recipe follows
• 1 1/2 cups canned white beans, rinsed and drained
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/2 cup freshly grated Parmesan
• 3 tablespoons unsalted butter, halved
• Salt and freshly ground pepper

Directions

Preheat oven to 375 degrees F.

In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and coo****il soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

 

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour and 20 minutes

Ease of Preparation: Easy