Lasagna (Made with Vegetable Noodles and Meatless Grounds)

 I made this for Easter and it is delicious.  I research new healthy recipes that are also delicious. This is one of them. The Noodles I discovered are not Pasta (no flour and Gluten Free) so I can now enjoy a delicious traditional tasting Lasagna. When the Noodles are baked the have the same consistency as traditional Lasagna Noodles.

Here's what you'll need:

Preheat the Oven to 375 degrees.

A  9" X 13" Casserole Dish sprayed with a Vegetable Spray or Brushed with Vegetable Oil.

1 Bag of Frozen Meatless Crumbles. (there are a variety of Brands available) Do not thaw them.

12 Pieces of Zen Pasta Noodles ( 1 Box). They do not have to be pre boiled. 

4 C of your favorite Marinara Sauce, divided.

15 oz. Ricotta Cheese

2 C Shredded Mozzarella Cheese, divided.

1 Egg

1/2 C Grated Parmesan Cheese, divided.

1 tsp Dried Oregano or Basil.

While the Oven is preheating:

Stir Frozen Crumbles in 2 C of Simmering Marinara Sauce.

Add remaining Sauce and Simmer for an additional 3 minutes. ( Remove from Heat)

Make the Filling:

In a small Mixing Bowl:

Ricotta Cheese

Egg

1 C Mozzarella Cheese

1/4 C Parmesan Cheese

1 tsp Dried Oregano or Basil

Mix until well blended.

Spread 1 1/2 C of the Meat Sauce in the Casserole Dish.

Layer the Dish in the following Order:

3 Noodles allowing a small space between each Noodle and the sides of the Dish. The Noodles will be placed across the Width of the Pan, not in the traditional way. The Noodles are made to fit this way.

Continue Layering:

1/3 of the Ricotta Mixture.

1 C of Meat Sauce.

3 more Noodles.

1/3 of the Ricotta Mixture.

1 C Meat Sauce.

3 more Noodles.

Remaining Ricotta Mixture.

1 C Meat Sauce.

3 more Noodles.

The Remaining Meat Sauce.

Sprinkle with ramping Mozzarella Cheese and Parmesan Cheese.

Cover with Foil and Bake for 50 - 55 Minutes.

Enjoy!

Peace in the Kitchen!