FOR THE LASAGNA: Prepare lasagna according to package directions.
375\u00b0F
Cook lasagna noodles according to package directions
Layer 3 pieces of uncooked lasagna noodles over sauce (noodles will
oil.
Bake at 350 for 50 minutes. Uncover and sprinkle
For this recipe, you are essentially just creating the different elements for the lasagna
o low, cover and simmer for about 40-45 minutes or
Preheat oven to 350\u00b0.
Mix all cheeses and egg together, set aside.
Mix spaghetti sauce and water then heat.
Cover the bottom of a cake pan with 3/4 cup of sauce, then a layer of lasagna, then a layer of the cheese mixture.
Use 1/2 of it.
Put another layer of sauce, lasagna and cheese mixture, sauce and a layer of lasagna in that order.
Pour remaining sauce over the top.
Cover with aluminum foil and bake for 50 minutes.
Uncover and bake 10 minutes.
You do not have to cook the lasagna beforehand.
Layer 3 pieces of uncooked lasagna noodles over sauce (noodles will
rated cheese in the freezer for cooking -- salty, so adapt recipe for salt.
Combine Ricotta, half the Mozzarella, the egg and the spinach plus the spices.
In 13 x 9 x 2-inch greased pan, layer 1/2 cup spaghetti sauce, 1/3 of the noodles, 1/2 cheese mixture.
Repeat. Finish with final noodles, 1/2 c. spaghetti sauce and 1/2 remaining Mozzarella.
Add water to edges of pan by pulling noodles away from sides of\tpan.
Fill water up to top layer. Cover with foil and bake at 350\u00b0 for 1 hour.
Remove foil immediately but let lasagna sit 15 minutes.
>Chill in the fridge for one hour while you
For the tomato sauce, heat olive
Rinse the cooked noodles in cold water.
Set aside.
Saute the onions and garlic in skillet sprayed with Pam.
Stir in the tomato spices, parsley and salt.
Cook sauce about 1/2 hour, simmering and stirring often until thickened.
Stir in sauteed mushrooms and cooked beans.
To assemble lasagna, place a layer of noodles on the bottom of 9 x 13 x 2-inch pan.
Spread 1/2 of tomato mix over noodles, then layer cheeses.
Repeat 2 times and end with Parmesan cheese.
Bake at 375\u00b0 for 20 minutes.
Makes 15 servings.
00b0F.
For the Tofu Ricotta (see also my recipe #279343):
Cook, drain and cool noodles.
Lightly grease a 13 x 9-inch pan.
Mix the parsley, oregano, salt and pepper with the Ricotta cheese.
Cover the bottom of pan with sauce.
Then layer the noodles, cheese, mushrooms and sauce.
When all the ingredients have been used, cover the lasagna with the Mozzarella cheese. Bake at 350\u00b0 for 45 minutes.
Cook noodles.
Steam spinach leaves until soft.
Microwave zucchini for 2 minutes in 1/4 cup of water.
Put sliced water chestnuts on bottom of 9 x 13-inch pan.
Add 1/2 of Ricotta cheese and noodles.
Place the remainder of cheese on top of noodles.
Add onions and garlic.
Add zucchini and spinach.
Spread sauce over vegetable layer.
Layer noodles, sauce and grated Mozzarella cheese.
Cook for 35 minutes at 350\u00b0.
Prepare lasagna according to directions. Saute onion, celery and garlic in oil.
Add tomatoes, tomato paste, water and spices. Simmer 15 minutes.
Prepare noodles.
Pour sauce on bottom of baking dish.
Layer noodles, spaghetti sauce, sour cream, Ricotta cheese and shredded cheese.
Top with grated cheese and Parmesan.
Bake at 350\u00b0 for 20 minutes until bubbling.
Let set and reheat just prior to serving.
Cook noodles. Cook spinach and chop finely. Combine with Ricotta cheese and eggs. Place half of noodles in medium baking dish. Cover with half of vegetable mixture, half of Mozzarella and half of spaghetti sauce. Repeat layers. Top with parsley. Bake in preheated oven at 350\u00b0 for 35 minutes. Let stand 15 minutes before cutting.
Mix Ricotta, 1/2 of the Mozzarella and 1/4 cup Parmesan together.
Layer 1/4 of sauce, 3 noodles, 1/3 Ricotta in 13 x 9-inch dish.
Repeat layers twice, ending with sauce.
Top with remaining Mozzarella and 1/4 cup Parmesan.
Bake at 350\u00b0 for 55 minutes.
Stand 10 minutes before serving.