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Following Rodney's idea of a spinach lasagna, I actually made one this past week for my fiance, who's a veg.
The ingrediants I had were one package of frozen spinach, one box of no-bake lasagna noodles, 1 bottle of Bertolli tomato sauce, 1 large(r) container of ricotta cheese, a 500g bag of shredded cheese (containing parmesan, white cheddar, mozzarella and provolone), italian herb mix, and some flavouring tomatoes (kinda like a mix between cherry and plum tomatoes).
Defrost the spinach.
Once it's defrosted, squeeze out all the water, and incorporate it into the ricotta.
Take a lasagna pan, and pour enough sauce on the bottom of the pan to coat, and lay some of the lasagna noodles on top.
Spread half of the ricotta mixture on top of the noodles, and pour some more sauce over the ricotta.
Sprinkle with herbs, and lay down another layer of noodles.
Spread the rest of the ricotta, pour some more sauce, and sprinkle with herbs.
Sprinkle a little cheese over top, and cover with the last layer of noodles.
Spread on top the rest of the sauce, and the sliced tomatoes.
Sprinkle with herbs, cover with the rest of the shredded cheese, and some herbs.
Cover with aluminum foil, and bake at 350 degrees for about 30 minutes.
Take off the foil, and broil for another 5 minutes.
Another thing you can do if you can find chik'n patties is make veggie chicken parmesan.
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~*~* He with a sharp tongue slits his own throat *~*~
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