I made a really great vegetarian lasagna last week. There wasn’t a real recipe involved, I just used what I wanted and made it up.
Cook lasagna noodles. Use whatever tomato sauce you have.
Tomato sauce (at least two cups but three is better)
A variety of veggies. I used zucchini, spinach, onion, portobello mushrooms and artichoke hearts(canned).
1 – 1 1/2 cups shredded mozzarella
Cook the noodles according to package directions. I used 9.
Heat up your sauce. Cook zucchini, spinach and onion together until the onion and zucchini are soft. Remove from pan. Add a little olive oil and then sauté the mushrooms and artichoke hearts.
Mix half a small carton of cottage cheese with a carton of ricotta (small), 1 tsp Italian seasoning and 1 tsp garlic powder.
Layer tomato sauce, three noodles, cheese mix and then the spinach veggie mixture. Layer sauce, noodles, cheese then the mushroom mix. Layer last noodles, remaining sauce and then mozzarella cheese. Bake at 425 for 15 minutes or until the cheese melts and it’s bubbly.