Does anyone have a good recipe for vegetarian lasagne?

The dish I'm thinking of has a white sauce and spinach/broccoli/carrots diced up between layers. No mushrooms and very yummy. I have searched recipe sites but can't find anything quite right.Does anyone have a good recipe for vegetarian lasagne?
Vegetarian Lasagna





INGREDIENTS:


1 (16 ounce) can diced tomatoes


1 (16 ounce) package instant lasagna noodles


1 bunch fresh spinach, washed and chopped


2 large carrots, shredded


2 large zucchini, diced


2 summer squash, diced


1 large eggplant, diced


1 large head broccoli, cut into florets


2 teaspoons dried oregano


salt and pepper to taste


1 cup shredded mozzarella cheese (optional)


1 cup ricotta cheese (optional)





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.


Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.


Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.





Very good.Does anyone have a good recipe for vegetarian lasagne?
VEGETABLE LASAGNA





9 lasagna noodles, cooked and drained


1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry, frozen carrots


1 (32 oz.) carton Ricotta cheese


1/2 c. grated Parmesan cheese (plus a little to grate on top)


1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian)


1/2 tsp. Italian seasoning/herbs





Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce


Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees





NOTE:BUT I SUBSTITUTE 3 cheese white sauce instead of using the spaghetti sauce.
Veggie Lasagna





1. Cook your lasagna noodles.


2. Heat a couple tablespoons of olive oil in a skillet. Saute 1 cup chopped onion. Add 1 1/2 cups chopped broccoli and 1 or 2 shredded carrots. Next add several cloves of minced garlic and a handful of spinach.


3. Mix 1 1/2 cups ricotta or cottage cheese with 1 cup shredded mozzerella and 1/4 cup shredded parmesan (optional). Sprinkle in salt and pepper; and some Italian Herbs OR a combo of oregano, basil, parsley, sage. Add to veggie mixture.


4. Use either alfredo sauce from a jar, or you could make bechamel sauce. (Recipe below.)


5. Spray a casserole with non-stick cooking spray. Pour some sauce in the the casserole dish. Then some noodles. Top with veggie mixture, then more sauce, then pasta, veggies, sauce, pasta, veggies, sauce...until you run out everything. Sprinkle some more mozzerella on top, and bake at 375 for 40 minutes.


Enjoy!





Bechamel Sauce


In a saucepan, melt 3 tablespoons of butter. Wisk in 2 tablespoons of flour. Pour in two cups of hot milk. Wisk over medium heat until it thickens slightly. Remove from heat. It will thicken a bit more as it cools. Add salt and other seasonings as desired.
New Vegetable Lasagna





Ingredients





(6 servings)





1 (10 Oz. ) Pkg. Chopped


Spinach, Thawed %26amp; Drained


1 (12 Oz.) Carton Low Fat


Cottage Cheese


2 Egg Whites Beaten


2 ts Olive Oil


3/4 c Minced Onion


1 c Sliced Mushrooms


2 cl Garlic Minced


2 (14 1/2 Oz.) Cans Tomatoes,


Drained %26amp; Chopped


1/4 c Fresh Minced Parsley


1/4 c Burgendy OR Dry Red Wine


1/4 c Tomato Paste


2 ts Dried Basil


1 1/2 ts Dried Oregano


1 ts Dark Brown Sugar


1/2 ts Pepper


1/4 ts Salt


6 Lasagna Noodles, Uncooked


5 c Thinly Sliced Zucchini


1 1/4 c (5 Oz.) Shredded


Part-Skim Milk Mozzarella


2 tb Grated Parmesan








Instructions





Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, %26amp; Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil %26amp; Place Over Medium-High Heat Until Hot. Add Onion %26amp; Saute 3 Min. OR Until Tender. Add Mushrooms %26amp; Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper %26amp; Salt. Stir Well. Reduce Heat %26amp; Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover %26amp; Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover %26amp; Sprinkle With Remaining 1/4 C. Mozzarella Cheese %26amp; Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.)