Monday, November 9, 2009

Meatlessagna (aka Meatless Lasagna)

Adapted from various meat lasagna recipes; makes 12 servings

1 package Boca or Morningstar Farms griller/recipe crumbles*
3 c (26 oz jar) spaghetti sauce
1 ½ c water
15 oz nonfat ricotta or small curd cottage cheese
2 c nonfat shredded mozzarella
½ c grated parmesan cheese
2 eggs
¼ chopped fresh parsley, or 2 Tbsp dried parsley
½ tsp salt
¼ tsp ground black pepper
9 pieces uncooked lasagna noodles

1. Heat oven to 350
2. In a large bowl, mix the griller crumbles, spaghetti sauce, and water
3. In a medium bowl, mix the ricotta cheese, 1 c mozzarella, ¼ c parmesan cheese, eggs, parsley, salt, and pepper
4. Pour 1 c spaghetti sauce mix on bottom of a 9x13” baking dish. Arrange three lasagna noodles on top, and cover with another cup of spaghetti sauce mix
5. Spread half the cheese filling on top of the sauce, and cover with three more noodles
6. Cover noodles with 1 c sauce and the other half of the cheese sauce
7. Place last three noodles on top, cover with remaining spaghetti sauce, 1 c mozzarella cheese, and ¼ c parmesan cheese
8. Cover lightly with foil and bake 45 minutes, then remove foil and bake 10 more minutes. Let stand 10 minutes before serving.

*If you really want to use meat, use a pound of cooked ground beef or ground turkey, drained.

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