Guest guest Posted October 14, 2006 Report Share Posted October 14, 2006 1- 12 oz. package oven ready lasagna (I get mine from Wal-Mart... don't read the recipe on the package... they, uh, copied mine and left out a couple of things. Yeah, that's the ticket.) 2- 15 oz. containers ricotta cheese 2 c. shredded mozzarella, divided 1/2 c. grated parmesan, divided 2 slightly beaten eggs 1 tsp. dried basil (I use more) about 1/2 c. frozen spinach, thawed and chopped 3 mushrooms, chopped 1 26 oz. jar spaghetti sauce 1 c. water 1 lb. cooked soy crumbles Preheat oven to 425 degrees. In one large bowl, combine ricotta cheese, 1 c. mozzarella, 1/4 c. parmesan, eggs, basil, and spinach. In another large bowl, combine spaghetti sauce, water, crumbles, and mushrooms. In a 9 " X13 " pan, spread 1 1/2 c. spaghetti sauce mixture. Place 1/3 lasagna over sauce. Spread 1/2 cheese mixture on lasagna. Spread more sauce on top of that, keep layering till you don't have anything left- top with lasagna, then sauce. Sprinkle with the remaining mozzarella and parmesan. Wrap with a double layer of foil, bake for an hour or until lasagna is tender. Let stand still wrapped for ten minutes before cutting. I was going to post my soup recipe too but I can't seem to find the magazine it was in. Oh well, I'll find it eventually. Kadee Sedtal Get your own web address for just $1.99/1st yr. We'll help. Small Business. Quote Link to comment Share on other sites More sharing options...
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