Feb 3, 2012

vegetarian "meat" lasagna

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I love lasagna.  But there's just one problem with it.  Meat.

I'm pretty sure if you look up the definition of "lasagna" it will say something like "beef or sausage layered between pasta with a little bit of marinara sauce and cheese".

That's a problem for a vegetarian...but luckily there's a solution!



Soy.  Beautiful, versatile soy.  This time, it's in the form of beef or sausage crumbles.

Here's a super-easy, vegetarian-safe version of a basic "meat" lasagna.  You may even want to double this one...it'll definitely disappear quickly!


Vegetarian Meat Lasagna
Makes a 9x13 dish 

Ingredients:
  • 9 whole wheat lasagna noodles (about 1/2 box)
  • 7.5 oz of ricotta cheese (about 1/2 of a 15 oz container)
  • 2 c shredded mozzarella
  • 4 1/2 cups marinara sauce
  • 12 oz package of frozen soy beef or sausage crumbles
Start by heating the oven to 350 degrees.  In the meantime, cook the noodles according to package instructions. Layer the following into an ungreased 9x13 baking dish:
  • 3/4 c marinara sauce (put into dish first)
  • 3 cooked lasagna noodle
  • 1 1/2 c marinara
  • about 1/2 the ricotta cheese (1/4 of a 15 oz container)
  • 2/3 c mozzarella
  • 1/2 package of "meat"
  • 3 lasagna noodles
  • 1 1/2 c marinara
  • about 1/2 the ricotta cheese
  • 2/3 c mozzarella
  • 1/2 package of "meat"
  • 3 lasagna noodles 
  • 3/4 c marinara sauce
  • 2/3 c mozzarella
Cover the lasagna with aluminum foil and bake at 350 degrees for 45-55 minutes.





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