I make mine with lentils. Start by boiling a cup of lentils (Puy ones are best) until they are chewy. While they boil, get some onions and garlic frying. Add a tablespoon tomato puree and a good sprinkle of freshly ground black pepper when the onions start to go transparent (about 5-10 mins). Add the lentils, a can of tomatoes and half a cup of red wine and let it boil while you make your cheese sauce. The lentils need about 35 minutes total cooking time. More won't harm them. Mix a tablespoon of margarine, a tbsp of flour and half a teaspoon of mustard powder or paprika. Warm over boiling water and mix thoroughly. Very gradually add milk (soya works fine too) while continuing to stir. As it becomes more liquid, use a whisk to prevent lumps forming. Stop when it is the consistency of thick cream, but leave on the heat. (The boiling water just guarantees it won't burn). It is ready when it starts to very noticably thicken. If it no longer tastes of raw flour it is done. Follow the instructions on the lasagne packet for cooking times; basically you will want to make layers of the lasagne and the tomato/lentil mix in an oven dish. Add 150 grams of grated cheese (cheddar is my favourite) to the sauce, stir once, and pour over the lasagne. Grate a little more cheese over the top and put in the oven until it is done. It will take about 30 more minutes in a medium oven. Serve with a fresh salad of rocket and tomatoes with a French dressing, and some crusty bread and butter. Enjoy!

1 medium eggplant, fresh 1 pkg. frozen spinach 1 pkg. lasagna noodles 1 pkg. (pint, sm. one) low-fat cottage cheese 1 jar Favorite meatless sauce 1 sm. pkg. Mozzarella lite cheese Salt and pepper Several plump tomatoes Parsley flakes Defrost spinach, drain as much water out with a colander as possible. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes. Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.

http://www.wholefoodsmarket.com/recipes/pasta/lasagna_easycheesy.html

Wild Mushroom Lasagna 12 lasagna pasta noodles* 4 tablespoons olive oil 3 cloves garlic, minced 2 medium onions, thinly sliced 1 pound mixed wild mushrooms (chanterelles, shiitake, oyster, etc.), cleaned and sliced 1/4-inch thick 1/4 cup fresh Italian parsley, chopped 1 tablespoon fresh thyme, chopped 1/4 cup Marsala wine 1/4 cup butter 1/4 cup all-purpose flour 1/8 teaspoon ground nutmeg 1 cup milk 1 cup chicken or vegetable broth 2 cups shredded Fontina cheese Salt and pepper to taste 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese * If using the no-boil noodles, boil them for 2 minutes, otherwise they don't get done enough. Preheat oven to 375 degrees. Prepare lasagna noodles according to package directions; rinse and drain. Set each noodle flat on paper towels. Do not stack lasagna noodles (they will stick to each other and you cannot separate them). In a large frying pan over medium-high heat, heat olive oil; add garlic and onion and saute 6 to 7 minutes. Add mushrooms, parsley, and thyme; saute 5 additional minutes. Stir in wine and simmer for another 5 minutes; remove from heat and set aside. In a medium saucepan over medium heat, make a roux with butter, flour, and nutmeg. Stir in chicken or vegetable broth and milk; cook until sauce thickens. Stir in Fontina cheese until melted. Add salt and pepper. Remove from heat. Layer 1/3 of the cooked lasagna noodles over the bottom of a 13x9-inch baking dish. Spread 1/3 of the mushroom mixture on top of the noodles; spread 1/3 of the sauce over the mushroom mixture. Repeat layering two more times, ending with the sauce. Sprinkle with mozzarella and Parmesan cheese. Cover dish tightly with aluminum foil, (tenting slightly to prevent foil from touching top layer). Bake in middle of oven for 30 minutes. Remove aluminum foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let stand for 5 minutes before cutting and serving. To serve, slice into squares.

8 lasagne noodles 1 (10 oz.) pkg. frozen chopped broccoli 1 (14 1/2 oz.) can tomatoes 1 (15 oz.) can tomato sauce 1 c. chopped celery 1 c. chopped onion 1 c. chopped green or sweet red pepper 1 1/2 tsp. dried basil, crushed 2 bay leaves 1 clove garlic, minced 1 beaten egg 2 c. low fat ricotta or cottage cheese 1/4 c. grated Parmesan cheese 1 c. shredded part skim Mozzarella cheese Cook noodles and broccoli separately according to the package directions; drain well, set aside. For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13"x9"x2" baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered in a 350 degree oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more or until heated through. Let stand 10 minutes before serving.

Ingredients * 12 whole wheat lasagna noodles (1 small box) * 1 (26 ounce) jar spaghetti sauce * 1 small zucchini, minced fine * 1 small yellow squash, minced fine * 6 fresh mushrooms, minced fine * 1/2 large onion, minced fine * 4 garlic cloves, minced * 1 1/2 cups fat-free cottage cheese * 16 ounces low fat mozzarella, shredded * 1 teaspoon italian seasoning * 1/4 teaspoon black pepper * 1 tablespoon parmesan cheese Directions 1 Preheat oven to 350 degrees. Prepare 9x13 pan with non-stick spray. 2 Mix zucchini, squash, mushrooms, garlic, cheeses and seasonings in large bowl. 3 Put four (uncooked) noodles in bottom of lasagna pan. Top with one half cheese mixture, then four more noodles, then remaining half of cheese mixture. Place remaining noodles on top. 4 Pour sauce over top of lasagna, making sure to cover noodles completely. Using a spatula, lift corners of lasagna slightly to allow sauce to filter down to bottom of pan. 5 Bake, uncovered, for 45 minutes. Sprinkle with parmasan cheese and let sit 10-15 minutes before serving.