February 23, 2019

Vegetarian Recipes


Samantha’s Cheese Lasagna     for 12                                 Jeanne Clauson          


12 Lasagna noodles cooked

3   6 oz. cans tomato paste

1  cup red wine

3  T.  butter

1  cup chopped onion

3  tsp. garlic powder

3  tsp. salt

3  tsp. sugar

1 1/2  tsp. oregano

3  cups cottage cheese

3/4  lb. sliced mozzarella cheese

¾  cup  grated parmesan cheese


Combine tomato paste, wine, butter, onion, garlic powder, salt, sugar and oregano in sauce pan.  Stir and cook over low heat until blended.

Spread small amt. of sauce over bottom of greased baking dish.  Top with 4 lasagna noodles, tomato sauce, cottage cheese, mozzarella and parmesan.  Repeat layers.   Bake at 350 degrees for 30 + minutes.


From The New Classics Cookbook: Family Favorites Made Healthy for Today’s Lifestyle by Anne Egan

Submitted by Lynn Sableman


Lasagne with Soy Protein Meat substitute and Marinara Sauce

Polly Winkelmann


1 box lasagna noodles

1 T olive oil

1 medium onion diced

1 pound soy crumbles

½ cup white wine, optional

2  24-ounce jars  Marinara sauce, divided

1  15-ounce  container fresh ricotta cheese

1 cup mozzarella cheese, diced

½ cup Parmigiano-Reggiano cheese, grated (reserve 1 tablespoon for top)

Salt and black pepper to taste

  1. Preheat oven to 375 degrees. Cook pasta according to package directions, drain; set aside.
  2. Meanwhile in a skillet sauté onion in oil until translucent, about 5 minutes. Add soy crumbles, salt, pepper, cook through until crumbly.  (No need to drain as meat substitutes are not greasy.)
  3. If desired, add wine and continue cooking until liquid has reduced by half.
  4. Add 3/12 cups sauce to the crumbles mixture, bring to a boil.
  5. Spray 9 by 13 inch baking dish with cooking spray. Pour 1 cup sauce on the bottom.
  6. Cover with 5 cooked sheets of lasagna, top with 1 cup “meat” mixture, ½ cup ricotta and 2 tablespoons of Parmigiano cheese. Repeat for 2 more layers.
  7. On the top layer, pour the remaining sauce and Parmigiano cheese. Add mozzarella; cover with foil and bake for 25 minutes.
  8. Uncover and bake for 5 minutes more. Let stand 15 minutes before serving.


Overnight Lasagna


Carol Cobb


8 ounces lasagna noodles, uncooked

2 teaspoons Italian herb seasoning

1 carton (16 ounces) low fat cottage cheese

1 package (8 ounces) shredded mozzarella cheese

1 jar (26 to 30 ounces) prepared

spaghetti sauce


Break noodles in half; set aside. Stir Italian seasoning into cottage cheese. Reserve ½ cup of the mozzarella cheese. Spread enough of the spaghetti sauce on bottom of 8-inch square baking dish to cover entire surface. Cover with 1/3 of noodles, breaking and overlapping as needed to fit dish. Spread half of the cottage cheese mixture over noodles; sprinkle with half of the remaining mozzarella cheese and one-third of the remaining sauce. Repeat layering, starting with noodles and ending with sauce. Top with remaining noodles and sauce. Cover and refrigerate at least 2 hours or overnight. Uncover and bake in 350º F oven for 1 hour. Top with reserved mozzarella and bake an additional 10 to 15 minutes, or until cheese is lightly browned. Let stand 10 minutes before serving.

Makes 6-9 servings.


Potato Lasagna of Wild Mushrooms with Herb Sauce


Submitted by Joan Brannigan


Serves 4

Prep. Time 30 min.


4 large Idaho potato

1/2 C butter

1/2 C shiitake mushrooms, chopped

1/3 C oyster mushrooms, chopped

1/3 C white mushrooms, chopped

1/3 C chanterelle, chopped (optional)

1 large chalet, chopped fine

3/4 C celery broth

1/2 bunch parsley, chopped

1 Roma tomato, diced


Cut the potatoes in rectangular shapes of 3”x1 1/2”. Slice each potato into cubes in 5 slices. Place the slices on a buttered sheet pan and bake in the oven at 300 degrees for a few minutes until soft. Saute the mushrooms in half the butter over low heat.  Add the shallot and cook until soft. Set aside.

Warm the celery broth over medium heat until broth begins to reduce. Add remaining butter to the broth in a blender and finish with the parsley and tomatoes. In 4 alternate layers, place the potato slices and the mushrooms in a loaf type pan. To serve, place the potato lasagna in a soup plate and cover with the warm herb sauce.



Eggplant Lasagna

Eggplant stands in for pasta sheets in this lusciously layered entrée.


Submitted by Kris McKenzie


2 eggplants (about 1 pound each), peeled and sliced lengthwise ¼” thick

1 teaspoon coarse salt

3 tablespoons olive oil

Freshly ground black pepper

1 container (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 teaspoon dried basil

1 container (10 ounces) thick marinara sauce (divided)

5 ounces (1-1/4 cups) finely shredded Italian six-cheese blend (divided)


Place eggplant slices in single layer on paper towels.  Sprinkle salt over top; let stand 30 minutes.  Using paper towel, blot moisture from eggplant.  Place eggplant slices in single layer on foil-lined jellyroll pan.  Brush olive oil over both sides of eggplant; lightly season with pepper.  Broil 3 inches from heat source until tender and slightly charred, about 3 to 5 minutes per side.


In medium bowl, stir together ricotta cheese, egg and basil.  Lightly coat 9-inch square baking pan with no-stick cooking spray.  Spread ½ cup of the marinara sauce on bottom of pan.  Place 3 eggplant slices over sauce in pan.  Top with 3 tablespoons shredded cheese, half of the ricotta mixture and 3 tablespoons shredded cheese.  Repeat layers with eggplant, cheese, ricotta mixture and cheese.  Top with remaining 3 eggplant slices, marinara sauce and remaining shredded cheese.  Cover and bake in 375 degree F. oven for 40 minutes.  Uncover and bake until sauce is bubbly, about 20 minutes.  Let stand 10 minutes before serving.


Makes 6 servings


Per serving:

Calories 345 <> Fat 25g <> Cholesterol 81mg <> Sodium 585mg <> Carbohydrate 14g <> Fiber 5g <> Protein 16g


Recipe from Dierbergs Markets, Inc.

Tip:  Dierbergs Kitchen Signature Marinara is thick and rich – and ideal for this recipe.

Tomato & Pepper Lasagna


Serves: 8


Submitted by Lisa Mason



  • 24oz store bought marinara sauce
  • 1cup(s) canned diced tomatoes, fire-roasted, drained
  • 1cup(s) part-skim ricotta cheese
  • 1cup(s) shredded part-skim mozzarella cheese
  • 1cup(s)shredded parmesan cheese, Parmigiano-Reggiano suggested
  • 14cup(s) regular liquid egg substitute
  • 14tsp table salt
  • 14tsp black pepper
  • 14tsp dried oregano
  • 6item(s)uncooked lasagna noodles, regular or whole-wheat
  • 12cup(s)roasted red peppers (packed in water), cut into thin strips


  • Preheat oven to 350ºF.
  • In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
  • Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
  • Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 1/2 cups) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
  • Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.


If you’re short on time, skip simmering the marinara sauce with the diced tomatoes. Vary the color and flavor of this recipe by adding a layer of tender baby spinach leaves or spicy arugula leaves with the pepper strips.




Marsha Peek

  • 12 lasagna noodles
  • 3 tablespoons olive oil
  • 2 shallots, roughly chopped
  • 2-3 cloves garlic, roughly chopped
  • 2 medium zucchini, halved lengthwise and chopped
  • 6-8 cups packed fresh spinach
  • Large container of ricotta cheese
  • 2 cups finely grated Parmesan
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 6 cups shredded mozzarella
  • 3 1/2 cups Chunky Marinara Sauce, I use Chunky Garden which adds more vegetables


Preheat the oven to 375 degrees F.

Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use.

Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.

In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.

To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 3 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.

Cover with foil and bake for 40 minutes.

Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.



VEGETARIAN LASAGNA                                 By Polly Rutherford


10 Lasagna Noodles

1 lb fresh spinach

2 cups (5 oz) sliced fresh mushrooms

1 cup grated carrot

½ cup chopped onion

1 t olive oil

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

½ cup chopped, pitted, ripe olives

1 ½ t dried oregano

2 cups (16 oz) creamed style cottage cheese, drained; or sub ricotta; or ½  cottage and ½ ricotta

16 oz Monterey Jack cheese (or Mozzarella – or half of each), sliced

Grated Parmesan


Cook noodles according to directions, drain. Rinse spinach well. In saucepan, cook spinach, covered without water except for the drops that cling to the leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally. In saucepan cook mushrooms, carrot, and onion in hot oil until tender, but not brown. Stir in tomato sauce, paste, olives and oregano. In greased baking dish layer ½ each of the noodles, cottage cheese, spinach, cheese and sauce mixture. Repeat layers, reserving several slices of cheese for top. Bake at 375 degrees for 30 minutes. Let stand for 10 minutes. Serve with Parmesan.


Submitted by Sue Moellering










Combine cottage cheese, two eggs and Italian seasoning

Put uncooked shells into 9/13 oven proof pan

Cover shells with the cottage cheese mixture

Cover with red sauce

Place mozzarella cheese on top of red sauce/casserole

Bake at 350 until heated through and cheese is melted, approximately 30 minutes

Let stand a few minutes prior to serving





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