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Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arundi Venkayya Cox-Marketing and Communications
Added: Tuesday, April 11, 2006


3 teaspoons olive oil
1 onion, chopped
2 cloves garlic
1 package frozen chopped spinach, thawed and drained
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon basil
6 to 8 ounces low fat ricotta cheese
1/2 cup Parmesan cheese
16 ounces mozzarella cheese, shredded
1 can or jar spaghetti sauce
1 box no boil lasagna noodles
1 package vegetarian Italian sausage crumbles (found near veggie burgers in frozen food section of your grocery-I use Morningstar Farms© brand.)
Additional Parmesan cheese to taste

Saute onion and garlic in olive oil until tender. Add spinach, rosemary, oregano and basil. Cook for two to three minutes.
In large mixing bowl, combine ricotta cheese, parmesan cheese and eight ounces of mozzarella cheese. Add spinach and oinion mixture. Mix well.
Spray 13 x 9 inch pan with non-stick cooking spray. Spoon enough spaghetti sauce in bottom to cover pan (about 1/3 can or jar). Add 6 tablespoons water.
Put enough lasagna noodles in pan to cover bottom. Layer with 1/3 of spinach-cheese mixture. Sprinkle 1/3 package of vegetarian sausage crumbles on top of cheese mixture. Spoon 1/3 can or jar or spaghetti sauce on top of vegetarian sausage crumbles. Add 6 tablespoons water. Repeat as desired and as will fit in pan.
Pour remaining sauce on last layer of vegetarian sausage crumbles. Cover with remaining 8 ounces of mozzarella cheese and sprinkle with Parmesan cheese. Bake at 400º for 35 to 40 minutes until cheese is melted.




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