veggie lasagna

Ingredients

• Servings: 6
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon spectrum® canola oil
• 1 (8 ounce) container ricotta cheese
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon oregano
• 1 tablespoon all-purpose flour
• 1/2 cup europe's best® chefs spinach, chopped and squeezed
• 1 (340 gram) package yves veggie cuisine® original veggie ground round
• 5 cups tomato basil pasta sauce, divided
• 9 oven-ready lasagna noodles
• 3 cups shredded mozzarella cheese

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). coat a 9 x13-inch (33 x 23 cm) lasagna pan lightly with oil.
• saute onions and garlic in oil over medium heat. set aside to cool.
• in a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sauteed onions.
• in another bowl mix veggie ground round with 3 cups tomato sauce.
• layering: spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce. cover noodles with half of the veggie ground round mixture and 1 cup of shredded cheese. arrange 3 noodles on top followed by the spinach mixture. spread on remaining veggie ground round mixture followed by 1 cup of shredded cheese. place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce. top lasagna with remaining shredded cheese.
• bake in the preheated oven for 45 minutes or until the noodles are tender.