You might try something like "Three-Cheese" or "Spinach" Manicotti instead of lasagna. Cheese Enchaladas might be another good choice. Or this simple recipe where each lasagna noodle is rolled-up instead of the traditional layered casserole. -Grainlady

SPINACH LASAGNA ROLL-UPS

(source: Better Homes and Gardens)

1 (10-oz.) package frozen chopped spinach
8 lasagna noodles
1 lg. onion
1 med. green pepper
Nonstick spray
2 c. sliced fresh mushrooms
2 cloves garlic, minced
1 (16-oz.) can tomatoes
1/2 t. sugar
2 c. low-fat cottage cheese
1/2 c. grated Parmesan cheese
1 beaten egg
1/8 t. ground nutmeg

Cook spinach and lasagna noodles separately according to the package directions. Drain and set aside (Grainlady note: blot lasagna noodles on paper towels so the cheese mixture sticks to the noodles). For the sauce, chop onion and green pepper. Spray a cold large saucepan with nonstick spray coating; heat over medium heat. Add onion, green pepper, mushrooms, and garlic. Cook till vegetables are tender. Cut up tomatoes and crush basil. Stir undrained tomatoes, basil, tomato sauce, sugar, and 1/4 t. pepper into the vegetables. Bring to boiling; reduce heat. Simmer, uncovered, ten minutes or till slightly thickened.

Meanwhile, for filling, in a bowl stir together spinach, cottage cheese, Parmesan cheese, egg, and nutmeg.

Spread a scant 1/2 cup spinach mixture on each noodle. Roll up each noodle, jelly-roll style, beginning at the short end. Spoon 1 cup of sauce mixture into a 12x7-1/2x2-inch baking dish. Place rolls, seam side down, in dish. Spoon on remaining sauce. Cover with plastic wrap; chill 2-24 hours.

Before serving, remove plastic wrap. Cover with foil; bake in a 375-degree oven for 40-45 minutes or till bubbly. Serves 8.

Nutrition: 214 calories, 16 g. protein, 28 g. carbohydrate, 5 g. fat, 44 mg cholesterol, 643 mg sodium, 557 mg potassium

It does not have to be a lasagna.. Anything baked that I can bake ahead and reheat and vegetarian would be great. Even better if I can assemble over the weekend and cook in middle of the week for a warm casserole dinner. Any gratin recipes worth trying?

Grainlady - I love the idea of rolling up the lasagna. The recipes I tried used the no-bake noodles. DD is pretty adventurous in eating but will not eat mushrooms.

Anything you can make with meat, you can make without meat. I do that all the time, subbing extra veggies, Morningstar Crumbles or Quorn "chicken" in place of meat.

We make American Chop Suey, chili, "chicken" pot pie, spaghetti with "meat" sauce or "meat" balls, Brunswick Stew, "chicken" with balsamic vinegar, "chicken" enchiladas, "chicken" quesadilla, etc, etc. Italian and Mexican recipes turn out especially well with substitutes.

Everything turns out fine, and is as good, if not better sometimes, than the same meal with meat.

This is a family favorite:

Muffin's Shells

8 oz. shell macaroni
4 TB butter
1 cup chopped broccoli
1 medium zucchini, chopped small
3-5 large mushrooms, chopped
small can of peas, or about a cup frozen peas
8 oz. mozzarella, grated
15 oz. ricotta
1 egg, beaten
1/2 cup parmesan grated
15 oz. jar Preggo plain spaghetti sauce

Cook macaroni 7 minutes. Drain. Stir in 1 TB butter.
Saute broccoli and zucchini in 2 TB butter, 4-6 minutes in a frypan. Add 1 TB butter to pan and saute mushrooms 2-4 minutes.
Combine ricotta, eggs, half of mozz, and 1/2 cup parmesan. Season with salt and pepper, stir into macaroni, mix well.
Cover bottom of greased 9x13 pan with the half the Preggo sauce. Spread half the shells and cheese mixture over the sauce.
Layer the vegetables over sauce. Drain/thaw the peas and sprinkle over all the vegetables. Sprinkle some of the cheese over.
Spread rest of shells mixture on top. Pour rest of Preggo sauce around the edges. Sprinkle rest of mozz over.

Bake at 350F for 35-45 minutes.

Teresa

I make a layered veggie casserole. LOTS of thinly sliced veggies... onions, tomatoes, zukes/yellow squash, mushrooms. I layer veggies with seriously seasoned and buttery croutons and cheese. Into oven till it starts bubbling. Nothing in it that can't be eaten raw, so timing is how you like veggies.

I love this spinach pie. It sound complicated but is easy and delicious. It is also forgiving -- I use spinach and whatever greens I have on hand or in the freezer.

2.5 + lbs. spinach, chopped (or substitute frozen, thawed & drained)
1/4 c oil or butter
1 large onions, finely diced
2 bunches green onions, incl some of the green
2 T parsley or 1/4 c chopped fresh
1 T dried dill or 1/4 c chopped fresh
1/8 t freshly grated nutmeg
1 t kosher salt (less if regular table salt)
1 t freshly ground black pepper
1/2 pkg feta cheese finely diced
3 eggs, lightly beaten
1 c ricotta or cottage cheese
1/2 c golden raisins
pie dough for 2 pies or 2 puff pastry crusts

Wash and drain the spinach very well, then chop coarsely (if using frozen spinach, thaw completely and squeeze out excess water). Heat oil in a deep fry pan or large dutch oven. Add all onions and cook over medium heat until tender. Add the spinach, parsley, dill and raisins and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper. Spinach mixture should be on the dry side (if using frozen spinach, cook until excess moisture evaporates). Remove from heat and set the spinach aside to cool.

In a large mixing bowl, combine the feta, eggs, and ricotta. Add the cooled spinach mixture and mix until combined.

Turn into 10 inch pie plate or 8�8 baking dish line with one crust. Top with second crust and bake at 325 for 40 minutes or until crust is golden brown. For an extra pretty pie, brush the crust with one egg white beaten with 1 T water. Use the extra yolk in the spinach.

Another favorite:

Butternut Squash Enchiladas with Corn.

2 1/2 lb butternut squash, roasted and mashed
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c frozen corn
1 T chili powder
1/2 cinnamon
1/2 t cumin

12 6-inch-diameter corn tortillas

8 oz. Pepper Jack cheese
8 oz. cheddar cheese

Prepared salsa or enchilada sauce

Heat 2T oil in heavy large skillet over medium heat. Add onion and garlic; saute 3 minutes. Mix in squash and corn. Season with salt and pepper.

Wrap tortillas in damp paper towel and microwave briefly to soften.

Place 1 heaping spoonful of squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in a lightly oiled 13 x 9 x 2-inch glass baking dish.

Preheat oven to 350�F. Spoon enchilada sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through and cheese is hot and bubbly, about 25 minutes.

This is a good one.

Mexican-Style Brown Rice Casserole
Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.

Ingredients

1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 cup(s) salsa
1 tsp ground cumin
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup(s) shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)

Instructions
• Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
• In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
• In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
• Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
• Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Notes
• Leftover brown rice works well in this dish. Or save time by picking some up at your local Chinese restaurant.

Murphy

There are numerous ways to make a "mexican" veggie lasagna where you use tortillas instead of noodles, beans and mexican spices such as cumin in the tomato sauce with green peppers and such, and cheddar for the cheese....here's one version...

Here is a link that might be useful: Mexican lasagana

This first one is Sol's recipe...it's seriously good!

Cauliflower Au Gratin

1 head cauliflower, cut into florets, stems chopped
Salt
1-1/2 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon minced garlic
1 cup vegetable or chicken stock
1 cup heavy cream [you could get away with less]
1/2 tablespoon prepared horseradish
ground pepper
1/2 cup grated Gruyere cheese

Boil or steam cauliflower florets for 6-7 minutes or until tender. Drain well and transfer to a large casserole dish.
Heat the oil in a large saut� pan and add the cauliflower stems, shallot and garlic. Cook until tender. Add the stock and cook until reduced by half, about 5 minutes. Add the cream, horseradish and Gruyere and cook until cheese is melted. Salt and Pepper to taste. Transfer to a blender and pur�e until smooth. Pour the sauce over the cauliflower florets and stir until well coated. Bake until golden, about 20 minutes.

But if you do want to make lasagne, the way I do it is popular among family and friends, and was always a sell-out at a cafe where I worked. It's essentially the same as a meat-style lasagne, with lots of chopped and grated vegetables (carrots, capsicums, zucchini, tomatoes, onions, celery, etc) subbed for the meat. Most people eating it don't even realise it's meatless.

My sister made a Caramelized Onion Lasagna from the recipe at the Eating Well website and I thought it was *FANTASTIC*!!! She didn't follow the recipe exactly though, because her version didn't have spinach in it! If your DD8 won't eat mushrooms, you could try the recipe and just omit them. :)

The mac & cheese recipe at this link adds some squash as well. Haven't tried it, but it looks good to me. Note the writer roasted the squash, but the recipe calls for simmering it.

Here is a link that might be useful: Lighter mac & cheese

Here a gratin by Ina Garten that we love. It's not at all light, so we don't have it often, but it's delicious.

Zucchini Gratin

1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 10 min
Cook Time: 55 min
Level: Easy
Serves: 6 servings
Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
Copyright 2012 Television Food Network G.P.
All Rights Reserved

We just got a new computer, and all my recipes are on my old computer, so I copied and pasted the above recipe from the Food Network's website.

As far as lasagna goes, there are so many variations that can be done, it's endless what one can stuff between noodles! I have made Nigella Lawson's Pumpkin Lasagna twice. It has several stages that can be made ahead, which is a good idea. If you try to make it all at once, it takes quite a while. Ask my how I know! lol

Pumpkin and Goat's Cheese Lasagne

By Nigella Lawson

Serves 12-15

For the pumpkin filling:

2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
2 onions, peeled and finely chopped
3 cloves garlic, peeled and minced
12 cups cubed pumpkin flesh (this is from a 5 lb pumpkin or about half a decent-sized pumpkin, a proper eating one not the Halloween king, peeled, seeded and cut to 1-inch rough cubes)
1/3 cup dry vermouth or white wine
1/4 cup water
1 x 14 oz can diced tomatoes
salt and pepper

Heat the oil and butter in a shallow Dutch oven or cast-iron braiser and fry the sage leaves over a gentle heat for about 2 minutes.
Add the chopped onion and minced garlic to the pan and fry gently for another 10 minutes or so.
Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add the vermouth (or wine), the water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.

For the tomato sauce:
3 cups canned or bottled tomato sauce, pref. organic with no added salt
2 cups water
2 tablespoons sugar
2 tablespoons kosher salt or 1 tablespoon table salt
good grinding of pepper
Simply pour the tomato sauce and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.

For the cheese layer:
1lb soft fresh goat's cheese (chevre)
13/4 cups whole milk ricotta cheese
3 eggs
good grating of fresh nutmeg
12 fresh lasagne sheets (approx. 1 1/4 lbs)
1/2 lb fresh mozzarella cheese
1 cup pine nuts, toasted in a hot dry pan
salt and pepper
In a separate bowl beat the goat's cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste.

Preheat the oven to 400F, slipping in a large cookie sheet as you do.

To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan (measuring approx. 14x10x2 1/2 inches).

Then layer with a third of the lasagne sheets, overlapping them well (Italians do it with the pan horizontal but the pasta vertical, if that makes sense, but I don't know that it truly matters ...). Leave the rest of the tomato sauce aside for the time being.
Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture.
Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers.
Slice and chop the mozzarella and dot over the top.
Bake in the oven, on the cookie sheet, for 1 hour. Once baked, take it out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's stood for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the pan; bread dunked into this is gorgeous.
Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.

Side Bar: I use a soft goat's cheese log, often sold as chevre, that has no skin and a texture more like that of a goat's curd cheese.

Make ahead tip:
Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the refrigerator. Make the cheese layer and keep, covered, in the refrigerator. When ready to use, assemble the lasagne and cook as directed.
Freeze ahead tip:
Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the refrigerator. When ready to use, assemble the lasagne and cook as directed.

Sally

A good potato au gratin makes a great main dish along with a nice salad and a broccoli dish.
Look at the Moosewood Cookbook and the Horn of the Moon.

Thanks all for the recipes! I have the cauliflower gratin in the oven (thanks Donacoue!) The spanish rice casserole is on the plan for later this week. I think I have to try the butternut squash or the pumpkin lasagna next week.

The lighter mac and cheese recipe sounds like one of those sneak vegetables into food recipes I used to try when DD was younger. I had more success with cauliflower than squash but I never tried baking it.

I think I will try it as is once and then try to modify to create a lower fat version for the ones we like.

I did pull out my moosewood copy and also ordered the Horn of the Moon (We loved the restaurant when we had visited Montpelier a couple years ago.)

That Mexican Lasagne has my name on it! Italian lasagne always causes my GERD to go crazy, but Mexican stuff doesn't. Who knows why??? Anyway, we do vegetarian at least once a week and both love this type of food.

The cauliflower gratin was polished off although, the feedback was that it was a tad too rich. I also think I overcooked it somewhat as I could not see browning. The next casserole will be something lighter.. Maybe the Spanish rice one.

I really like this recipe for veg enchiladas. I don't bother rolling them up individually, but just layer the veg mixture & sauce with the tortillas like when making lasagna. Also, I use different veggies every time, just whatever I have on hand.

Not sure if anyone addressed this above (I didn't read thoroughly enough) but if your casseroles are too watery, you probably need to cook the veggies first. For example, squash has lots of water in it. Cook it out by sautéing it before adding it to the casserole. Same with mushrooms and many other veggies.

Here is a link that might be useful: Garden Vegetable Enchiladas

GWlolo, a super idea for a thread.

Good heavens, what a plethora of goodies here!

I am dizzy with ideas

These are a couple of pasta based vegetarian dishes that we love. The alst one is not a baked casserole, but it is "baked" and my boys and I were astounded how good this was as a healthier alternative to "wings".

Alexa
******************************
Penne and Cauliflower with Mustard Breadcrumbs Bon App�tit
To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
8 ounces penne rigate (2 1/2 cups)
5 cups small cauliflower florets
2 tablespoons (1/4 stick) butter
1 1/2 tablespoons Dijon mustard
1 1/2 cups fresh whole wheat breadcrumbs made from crustless country-style bread
3/4 cup (packed) freshly grated Parmesan cheese plus additional (for serving)
1/2 cup heavy whipping cream
2 teaspoons finely grated lemon peel

Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally. Add cauliflower. Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes. Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.

Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Whisk in Dijon mustard. Add breadcrumbs. Cook until breadcrumbs are golden and crisp, stirring to break up clumps, 7 to 8 minutes. Transfer breadcrumbs to medium bowl.

Add 3/4 cup grated Parmesan, cream, lemon peel, and 1/2 cup cooking liquid to pasta mixture in pot. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper.

Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve, passing additional Parmesan
**********************************************************
Cheesy Baked Penne with Cauliflower and Cr�me Fra�che Bon App�tit : October 2008
Yield: Makes 8 servings

1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
1/2 cup thinly sliced green onions
Coarse kosher salt
2 tablespoons all purpose flour
1 cup heavy whipping cream
3 cups coarsely grated Comt� cheese (or half Gruy�re and half Fontina; about 9 ounces), divided
3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided
1 cup cr�me fra�che*
1 tablespoon whole grain Dijon mustard
10 ounces penne (3 1/2 cups)
1 cup fresh breadcrumbs (from crustless French bread ground in processor)

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saut� until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comt� cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then cr�me fra�che and mustard. Season with salt and pepper. Remove from heat.
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comt� cheese. Top with remaining pasta mixture and 1/2 cup Comt� cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350�F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

*******************************************************

Buffalo Wing Cauliflower Vegetarian Style

Ingredients
1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons garlic salt
1 cup buffalo sauce
1 tablespoon unsalted butter or margarine, melted
For serving: Bleu cheese dressing, celery, etc.

Instructions

1. Preheat the oven to 450 degrees.
2. In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it�s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.
7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Oh, some yummy inspiration on here! This is one of my favorite comfort food pasta dishes. It's even better reheated.

Baked Pasta Shells with Eggplant
from Simple Vegetarian Pleasures by Jeanne Lemlin (highly recommended!)

4 Tbsp olive oil
1 medium (1 1/4 lbs) eggplant, peeled and diced (3/4 inch dice)
1/2 lb small pasta shells (I actually prefer to use Barilla Plus penne)
6 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 1/2 cups canned crushed tomatoes or tomato puree
2 Tbsp dry red wine
1/2 tsp salt
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil, or 1 tsp dried basil
1/2 cup diced roasted red peppers, store-bought or freshly roasted
4 Tbsp grated Parmesan cheese
1 1/2 cups grated part-skim mozzarella cheese

Bring a large stockpot of water to a boil. Heat 1 Tbsp of the oil in a large non-stick skillet over medium high heat. Fry half the eggplant, tossing often, until it begins to brown and appears somewhat translucent or shiny. Initially, the eggplant will absorb the oil and look dry; don't add any more oil, just keep frying and tossing until its juices are released. When done, the eggplant should be still somewhat firm because it will bake further in the oven. Don't overcook it. Remove the eggplant and place it in a shallow, 2 1/2 quart baking dish. Using 1 Tbsp of the oil, fry the 2nd batch of eggplant the same way. When the pasta water is boiling, drop in the shells (or penne). Cook until al dente, not mushy. Drain and return to pot. Place the remaining 2 Tbsp of oil in the skillet. Add the garlic and hot pepper flakes and cook 1-2 minutes, just until fragrant but not colored. Stir in the tomatoes, wine, salt, parsley, basil and red peppers. Cook 2 minutes, and remove from heat. Preheat oven to 375 degrees. Stir the eggplant, sauce, and 2 Tbsp of the Parmesan cheese into the pasta shells. Place half the mixture in the casserole dish that held the eggplant (to avoid dirtying an extra dish). Top with the mozzarella cheese. Spread the remaining pasta mixture on top, then sprinkle with the remaining 2 Tbsp of Parmesan. Cover the dish with foil. If needed, refrigerate at this stage up to 24 hours in advance. Bake 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.

And this one I haven't tried yet but would like to:

http://www.thekitchn.com/recipe-chard-mushroom-lasagna-137482

Vegetable Lasagna with Butternut B�chamel serves 6 to 8

1 pound (about 16) lasagna noodles
2 to 2 1/2 pound butternut squash (or 2 pounds chopped squash)
Olive oil
Salt and pepper to taste
1 large bunch (about 5 large leaves) chard, well-washed
1 pound cremini mushrooms, washed and sliced
3 cloves garlic, finely minced
1/4 cup water or white wine
1 cup milk, plus additional if needed
1 teaspoon freshly grated nutmeg
1 lemon, zested
1 teaspoon minced fresh thyme leaves, plus extra for the top of the lasagna
1 1/2 cup shredded Parmesan and mozzarella cheese mix

Heat the oven to 375�F. Lightly grease a 9x13-inch baking dish with olive oil. Bring a large pot of salted water to boil over high heat. Add the lasagna noodles and cook as directed on the package. When cooked, drain and lay out on clean kitchen towels to dry.

While the pasta is cooking, peel and seed the squash. Cut into 1-inch cubes and toss with 1 tablespoon olive oil and a generous amount of salt and pepper. Spread on a baking sheet and roast for 40 minutes or until extremely soft.

Remove the stems and ribs from the chard leaves by folding each leaf in half lengthwise and using the tip of a chef's knife to slit away the main rib. Chop each rib and stem into 1/2-inch pieces. Roll each leaf up into a cigar shape, cut it in half lengthwise, and then crossways into thin ribbons.

Heat a thin drizzle of oil oil in a 10-inch saut� pan. Turn the heat to medium-high and add the mushrooms. Cook without stirring until quite brown � about 5 to 7 minutes. Flip them over and cook for an additional 3 minutes. Turn the heat down to medium, and add the garlic and chard stems to the pan. Cook, stirring frequently, until the garlic is fragrant � about 3 minutes. Add the chopped chard leaves and 1/4 cup water or white wine and cook until the leaves are tender and wilted. Turn off the heat and season the vegetables lightly with salt and pepper.

At this point the butternut squash should be quite soft. Remove from the oven and let cool slightly. Scrape all the squash into a bowl and add 1/2 cup milk, the nutmeg, lemon zest and thyme. Use an immersion blender to puree the mixture, adding the remaining milk as you go (this can also be done in a traditional blender). Add extra milk if necessary to make the sauce smooth and creamy, but not too thin. (Think thin fruit smoothie.) Add salt and pepper to taste.

To assemble the lasagna, spoon about 1/4 of the butternut sauce into the bottom of the prepared baking pan and spread to thinly coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup of cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup of cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over top. Sprinkle evenly with the remaining 1/2 cup of cheese and a pinch of thyme leaves.

Cover the lasagna with foil and bake at 375�F for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. Serve with a good green salad and some bread.