vegetable lasagne recipes
Filed Under: quick  

- 1/4 cup ricotta cheese
- 1 1/4 cups grated Monterey Jack cheese (about 1/4 pound)
- 1 cup bottled tomato salsa (about 9 ounces)
- 3/4 cup frozen corn, thawed
- a 7-ounce jar roasted red peppers, drained and patted dry
- Accompaniment: Lime wedges
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- 1/4-inch-thick slices
- 1/2 teaspoon ground cumin
- 1 large zucchini (about 10 ounces), cut crosswise into
- six 6-inch corn tortillas
- 2 tablespoons vegetable oil
- 3 tablespoons chopped fresh coriander

- 1 medium zucchini, thinly sliced
- 1 cup coarsely chopped seeded plum tomatoes
- 1/4 cup chopped fresh basil leaves or 1 tablespoon dried
- 8 tablespoons grated Parmesan cheese
- 1 cup low-fat ricotta cheese
- 1 cup bottled marinara sauce, perferably spicy
- Additional grated Parmesan cheese
- 3 lasagne noodles

- 1 (3 ounce) package cream cheese
- 1 egg
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup carrots
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup chopped green onions

- 3 tablespoons vegetable oil
- 1/2 teaspoon dill weed
- 1 tablespoon dried onions
- 1/2 cup finely chopped tomatoes
- 1 egg
- 2 cups self-rising flour
- 1/2 teaspoon celery salt
- 1/2 cup finely chopped zucchini
- 4 Tabasco sauce or hot sauce
- 3/4 cup water

- 1/4 cup grated Parmesan cheese
- 1/4 cup parsley, chopped
- 2 cups water
- 1/3 cup pastina or alphabet pasta
- 1 lb. frozen mixed vegetables
- 1-1/2 tsps. Italian herb seasoning
- 2 cups beef stock
- 3-2/3 cups recipe-ready crushed tomatoes
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 Tbsp. vegetable oil

- 1 cup purchased herb croutons
- 1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes
- 2 medium leeks (white and pale green parts only), thin sliced
- 3 cups (or more) canned vegetable broth
- 1 teaspoon dried rosemary
- 2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables
- 1 cup thinly sliced green or savoy cabbage
- 1 1/2 tablespoons butter

- 3/4 cup canned vegetable broth
- 1/3 cup golden raisins
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground coriander
- 1/3 cup sliced almonds
- 1 5- to 7-ounce box couscous and lentil mix or other couscous blend
- 3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
- 1 cup dry white wine
- 1 1/2 teaspoons ground cumin

- 1 tablespoon olive oil
- 1 cup water
- 1/4 pound mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coarsely chopped (about 2 cups)
- 2/3 cup couscous
- 2 teaspoons all-purpose flour
- 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes
- 1/4 cup apple cider or juice
- 1 medium onion, cut into 6 wedges
- 1 cup low-salt chicken broth or vegetable broth
- 2 teaspoons minced fresh parsley leaves
- 1/4 cup raisins
- 1/2 pound mushrooms, halved