The Accountant's Garden

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Sunday, February 01, 2009

The Sunday Chef makes...

Vegetarian Lasagne with ground beef substitute and spinach. I make four at a time, using bread pans to hold about 2.5 servings - just the right amount for our family. Here's what you need:


1 package no boil lasagne
2 jars marinara sauce
1 7-ounce container ricotta cheese
1 8-ounce brick of mozzarella cheese (or one 8-ounce package of shredded mozzarella)
1 10-ounce package of frozen chopped spinach, thawed
12 ounces of ground beef substitute
non-stick cooking spray (for the pans)

Step 1: Combine the chopped spinach and the ricotta cheese. Shred the cheese if not done.
Step 2: Place 1/4 cup of the marinara sauce of the bottom of each pan (grease first)
Step 3: Layer 1 noodle, a large dollop of the spinach-ricotta mixture, and an handful of meat substitute
Step 4: Add 1/4 cup marinara sauce, then 1 noodle to each pan
Step 5: Place a dollop of the spinach-ricotta mixture on the noodles, then sprinkle with a bit of the shredded mozzarella
Step 6: 1/4 cup of marinara sauce, 1 noodle, the remainder of the spinach-ricotta, and the rest of the meat substitute
Step 7: Place the last noodle on top of each, then cover with the remaining marinara sauce and mozzarella. Cover with foil.


Cooking instructions:
  • fresh: approximately 45 minutes
  • frozen: approximately 1 hour
  • if larger size, i.e. 9x9 pan, add 15 minutes to cooking time

1 Comments:

At 11:34 AM , Blogger michelle said...

I'm curious about the ground beef substitute. I've stopped eating meat!

 

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