Easy Vegetarian Lasagne

"This is a light and easy vegetarian lasagne. You could easily include more vegetables. I based it on a recipe from the Tao Restaurant cookbook from Bloomington, Indiana. That has spinach and more cheeses."
 
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Ready In:
30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 1. Cook the noodles.
  • 2. Prepare a 9 x 13 pan by putting a thin film of canola oil on the bottom to coat it. Then put a few tablespoons of the tomato sauce on the bottom to coat as well.
  • 3. Put down a few of the lasagne noodles. On top of the noodles put spoonfuls of the ricotta cheese, then tomato sauce, then spoonfuls of the shredded cheese mix. Sprinkle over this some of the onions, parsley flakes and soy crumbles.
  • 4. Repeat the layers.
  • 5. The top should be the noodles covered completely with sauce and then cheese. You might want shredded parmesan on top as well.
  • 6. Cook at 400 degrees Farenheit for about 15 minutes. The sauce should be bubbly.
  • 7. Let the lasagne sit for a few minutes before serving.

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RECIPE SUBMITTED BY

I try to cook as fresh as possible. My husband is a vegetarian so I am always looking for new recipes that work for everyone in the family. Sometimes he'll eat certain fish, if he liked them as a child. But he's been a veg for a long time. I was active in an herb guild for many years, which was a great place to collect new recipes. Cookbooks. I have almost all the Moosewood cookbooks and like the international one the best. Best basic cookbooks for me: Deborah Madison's vegetarian tome, Joy of Cooking, Fannie Farmer, Rodale Natural Cookbook.
 
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