Meatless Lasagna, 209 calsSubmitted by: ANNMH185
IntroductionHealthy harvest lasagna noodles layered with seasoned tomato sauce, soy mozzarella cheeses, ground morningstar crumbles Healthy harvest lasagna noodles layered with seasoned tomato sauce, soy mozzarella cheeses, ground morningstar crumbles
Ronzoni healthy harvest multigrain lasagna
Hunts no salt added tomato sauce
Sliced baby bella mushrooms
Morningstar Grillers Recipe Crumbles
Fat Free Ricotta
Frozen leaf spinach
Seasonings: basil, chili powder
Veggie Soy Mozzarello shreds
Keep oven moist, place pan of water on oven rack below casserole lasagna.
Score and size lasagna to fit pan. Boil for 30 minutes.
Sauce: tomato sauce, basil, chili powder, sliced shallot & sliced mushrooms. Add 1 tbsp canola oil, then morningstar crumbles and frozen spinach. Simmer at least 30 minutes.
Ladel sauce on bottom of baking dish. Place three lasagna noodles on bottom. Spoon ricotta with mozarella shreds and egg white whipped in.
Layer three lasagna. Ladel sauce again. Another three
noodles and spread with ricotta, mozarella, eggwhite
mix. Layer three lasagna.
Ladel remaining tomato sauce. Layer last three lasagna.
Spread veggie mozarello shreds.
Cover with Aluminum foil and bake 375 for 60 mins.
Cool on oven rack 15 minutes before serving.
Serving Size: Makes 12 2.5" x 2.5" pieces, 209 cals each!
Pieces can be frozen in aluminum foil for quick microwave reheat.