vegetarian lasagna (not vegan)
(1 rating)
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This recipie came about due to a loss of a kidney and inability to process meat protien. My husband loves it and says for the first time he doesn't have heartburn after lasagna.
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(1 rating)
yield
10 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For vegetarian lasagna (not vegan)
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1 boxlasagna noodles, (may not need whole box)
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1 jarfive brothers spaghetti sauce with mushrooms
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1 boxfrozen spinach, thawed
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1 canblack olives, sliced
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1- 12 oz pkgshredded italian mixed cheeses
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1-12 oz. pkgshredded mexican mixed cheeses
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1-8-16 oz pkgmorning star meal starters, thawed and warmed
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1 tspminced garlic
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1 mdsweet onion
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1 cricotta cheese (6 spoons per layer)
- VEGETARIAN LASAGNA ( NOT VEGAN)
How To Make vegetarian lasagna (not vegan)
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1Preheat Oven to 350 Degrees. Boil Lasagna noodles just until tender. Drain rinse and set aside. Add 1 tbs. olive oil to skillet and warm.Add onion,garlic and peppers in skillet stir until browned. Add Meal starters to mixture and stir until warm. Spray Lasagna pan or long casserole with cooking oil spray. Add enough sauce to lightly coat bottom of dish. Add a single layer of each: Lasagna noodles, spinach, black olives,cheeses,Ricotta cheese,Lasagna noodles. Repeat until you have enough to add 1 layer of Lasagna noodles and sauce, and shredded cheeses to use as a top layer. This will allow for a lighly crunchy crust. Bake in oven at 350 degrees for one hour. Remove from oven and let cool for a few minutes. This will allow the cheeses to set well enough to keep your Lasagna together when cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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