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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is the vegetarian version of my veggie lasagna. Make it vegan by using soy cheese. Ingredients:
12 oz. boca soy crumbles |
3/4 cup sliced mushrooms |
3/4 cup chopped zucchini |
1/2 cup sliced carrot |
1/2 cup chopped red bell pepper |
1/2 cup red onion |
2 cups of pasta sauce |
15 oz. fat free ricotta cheese |
1 cooking spray |
6 oz. lasagna noodles |
90 grams (3 ounce) shredded fat free mozzarella cheese |
Directions:
1. Preheat oven to 375?.
2. Add mushrooms and the next 4 ingredients to skillet (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Put ricotta in bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Sprinkle on some Boca crumbles. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
4. Cover and bake at 375? for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
5. Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.
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