Veggie Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 recipe Italian pasta sauce
1 12-ounce package Boca or Morningstar crumbles
2 small or l large can mushrooms
1 package shredded mozzarella cheese
1 small container ricotta cheese
1 package sliced provolone cheese
1 cup parmesan
1 pound lasagna noodles, cooked al dente
Optional: Slightly cooked veggies: shredded carrots, broccoli, spinach, onion
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Directions: |
Directions:Oven to 350º
Prepare pasta sauce as directed. Add Boca crumbles and mushrooms to sauce (or one or the other).
Spray 9X13 inch baking pan with cooking spray. Line pan with lasagne noodles, overlapping slightly. Top with about 2 cups of sauce. Spoon ricotta cheese as evenly as possible over sauce, sprinkle with mozzarella and 1/4 cup parmesan. Slice provolone into strips and place several strips over parmesan. Repeat layers. Final layer of sauce should not include ricotta. Sprinkle top with parsely if desired. Bake 30 minutes or until heated through.
If using veggies... place evenly in layers with cheeses. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour plus bake time |
Personal
Notes: |
Personal
Notes: Lasagna is always better the next day! Double your batch for leftovers. Or... make two and freeze one!
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