Meatless, cheese lasagna
 

So I am hosting an Italian themed Murder Mystery Dinner Party in February. It is a boxed game, "Pasta, Pistols and Passion" .... lol. I want to make a pan of cheese lasagna because I will have meatballs and sausage in the crock pot, to serve on the side. Does anyone have a really good recipe for meatless lasagna? It seams that most recipes are made with a meat sauce. Another thought I had was baked ziti .... meatless. Anyone?

I do things similar to Tartan. I use about 3 different cheeses and have one or two layers of Ricotta mixed with an egg a couple handfuls of fresh grate Parmesan and lots of fresh parsley. I use a tomato sauce with lots of veggies (onions, celery, garlic, minced carrot (not too much or it will be too sweet) diced butternut squash, and no meat if I know there will be non meat eaters at the meal. I am not a fan of mushrooms, so do not use them.

Most the family eats meat, so I generally make a regular meat lasagne.

I love the theme of your dinner. Will Sex in a Pan be your dessert?

It is great that you are serving meat on the side, then people can choose to add it to their meal.

For my veggie lasagna, I use the new Ragu Homestyle Spaghetti Sauce in any flavor except the Meat Sauce. None of the other varieties list meat as an ingredient. I am very picky about my spaghetti sauce, and swore off anything from a jar or can for most of my life, but the Ragu Homestyle is almost as good as the sauce I cook from scratch.

I mix ricotta, parmesan, romano, and mozzarella cheeses with an egg or two as a binder.

For the pasta, I use the kind that does not need to be boiled. I thinly sliced onions, carrots, tomatoes, mushrooms, squash, eggplant--pretty much any veggie I have on hand.

I do not usually add the extra liquid the no-boil lasagna noodles call for, as the vegetables usually release more than enough liquid to re-hydrate the noodles. Often, instead of pasta, I will thinly slice eggplant and/or zucchini lengthwise, and use that in it's place for a low carb option.

I layer sauce, pasta, cheese mixture, and veggies. If I'm using a deep dish, I will repeat the layers, and top with a final layer of pasta (or eggplant/zucchinni) and sauce. If it is a shallow dish, I just add the top layer of pasta and sauce.

I cover and bake at 350 for 35 minutes for a shallow dish, 1 hour for a deep dish. Then I uncover it, sprinkle with mozzarella and cook an additional 5-10 minutes until the cheese is melted and starting to brown a bit.

instead of noodle and meat use sweet potato delicious
Gale

I want to eat at your house.

You can make a cheese sauce (as for mac and cheese) and layer lasagna with it and steamed vegetables - spinach, zucchini, carrots, etc. It's always a hit.

You could also make stuffed shells. They are just like manicotti but easier to fill. And they are meatless.
You fill them with a mixture of ricotta cheese, mozzarella, parsley, grating cheese (I use Romano) and eggs. They taste wonderful.

yes, the giant shells. I gave up making lasagna when I discovered our grocery store makes it !

A good idea and one that I am considering. Do you have a recipe, Susie? Or do you just "wing it". Unfortunately, I like recipes.