JO Veggie Lasagna

1 cup Ricotta Cheese, whole milk
4 serving Newman’s Own Bombolina Sauce, 1/2 cup
1 cup Cheese, Mozarella, shredded low moisture part-skim, Crystal Farms
0.5 cup Kroger Finely Shredded Parmesan Cheese
3 serving Skinner Oven-Ready Lasagna Noodles (3 pieces) (by MINDIK)
1 cup Morningstar Farms Grillers Crumbles
1 large Egg, fresh, whole, raw
1 cup Green Giant Creamed Spinach
1 cup, sliced Zucchini
0.5 cup Tomato Paste

I used an 11x7 pan, so you might need to use more ricotta if you’re doing a bigger pan.

Oven ready lasagna noodles (or cooked regular lasagna noodles)
8oz Ricotta Cheese
Shredded mozzarella
Shredded parmesan
1 medium zucchini, ½ peel removed then chopped (you could also spiralize)
1 package frozen Green Giant creamed spinach
1 can tomato paste
1 jar Newman’s Own Tomato Basil Bombolina sauce
1 egg
1 package frozen Morningstar Farms grillers crumbles

Bake at 350° for 45 minutes.

In a mixing bowl, lightly beat egg, then mix with ricotta. Stir in mozzarella and parmesan.
Microwave the creamed spinach per package instructions, enough to thaw it for mixing.
In a separate bowl, mix together ~8 oz Morningstar Farms crumbles with can of tomato paste and about ¼ jar of tomato sauce.
Next, mix the chopped zucchini and spinach with the tomato sauce and crumbles.
Spray your baking pan, then spread the tomato/veggie/crumble mixture in the pan. (I did all of this in the bottom layer, but you could do multiple layers if your pan is deep enough.)
Top with a layer of lasagna noodles.
Next, spread a layer of the ricotta mixture. Top this with tomato sauce from the jar.
Place another layer of noodles, then ricotta mixture, then sauce.
Top with shredded cheese.


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JEANNNNNETTE.