Spinach Veggie Lasagna

Delicate layered spinach lasagna with vegetarian tomato-basil sauce uses oven-ready noodles for easy preparation.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 529 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 3 cups shredded mozzarella cheese
• 1 medium onion, finely diced
• 1 (8 ounce) container ricotta cheese
• 1 teaspoon oregano
• 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
• 1 teaspoon Spectrum® Canola Oil
• ½ cup Europe's Best® Chefs Spinach, chopped and squeezed
• 5 cups tomato basil pasta sauce, divided
• 9 oven-ready lasagna noodles

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x13-inch (33 x 23 cm) lasagna pan lightly with oil.

Step 2

Saute onions and garlic in oil over medium heat. Set aside to cool.

Step 3

In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sauteed onions.

Step 4

In another bowl mix Veggie Ground Round with 3 cups tomato sauce.

Step 5

Layering: Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture. Spread on remaining Veggie Ground Round mixture followed by 1 cup of shredded cheese. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce. Top lasagna with remaining shredded cheese.

Step 6

Bake in the preheated oven for 45 minutes or until the noodles are tender.