- 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
- 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.
05/16/2018
recipepes.com
Veggie Lasagna, recipe
PT15M
PT1H
5
455 calories
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