Individual Lasagna

1/2 cup sauce (any pasta sauce or homemade tomato sauce, or tofu-mock ricotta sauce or beany-nutritional sauce or pesto sauce or Bechamel Sauce)
1 cup Diced veggies (fresh or microwaved frozen veggies) ( can use roasted eggplant, roasted mushroom, peppers, fresh herbs)
2 sheets Lasagna sheets
1/4 cup shredded parmesan
1 slice provolone cheese or any 1/4 cup cheese
salt and pepper to taste

Pour some sauce in 2 cup casserole before laying down one lasagna sheet. Layer it with veggies and half slice cheese and repeat with sauce, lasagna, cheese. Bake in 350 F preheated oven with the casserole dish covered for first 15 minutes. Uncover and cook for next 15 minutes or till the lasagna looks bit dry.

Cheezy- spinach Vegan version
Instead of cheese use Tofu-ricotta cheese or creamy spinach sauce with nutritional yeast sprinkled on top

Yogurt Cheese (Labneh)

This is a good substitute for cheesey or creamy recipe.

2 cups plain low fat or nonfat yogurt

Be sure that the yogurt you use does not contain any added gelatin or other thickener.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.