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"Meaty" Vegetarian Lasagna

<p>This Meaty Vegetarian Lasagna introduces a lentil and rice based "ground beef" to achieve the hearty texture sought out in the comforts of this homemade classic in all its saucy, cheesy glory.</p>
4 Servings Recipe By

Ingredients

  • 4 cups Meat Substitute Crumbles
  • 1 1/4 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon Parsley, Dried
  • 1 teaspoon Basil, Dried
  • 2 cups dice Tomato
  • 15 ounces Tomato Sauce
  • 12 ounces Lasagna Noodles
  • 15 ounces Ricotta Cheese
  • 1 1/2 teaspoons Oregano, Dried
  • 8 individual Swiss Cheese, Sliced
  • 2 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 964 Calories
  • 41g Total Fat
  • 25g Sat Fat
  • 0g Trans Fat
  • 140mg Cholesterol
  • 1992mg Sodium
  • 88g Total Carb
  • 6g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 63g Protein
  • 29 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, cook “beef,” onion and garlic over medium heat, stirring occasionally
  2. Stir in half of the parsley, the basil, tomatoes and tomato sauce.
  3. Heat to boiling, stirring occasionally.
  4. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  5. Cook and drain noodles as directed on package.
  6. In a bowl, mix ricotta cheese, remaining parsley and the oregano.
  7. Layer the sauce mixture into indicated number of ungreased 8 x 8 baking pans. Top with two halved noodles. Spread layer of the cheese mixture over noodles; layer with the sauce mixture and swiss. Sprinkle with layer of the mozzarella cheese.
  8. Repeat with alternating layers of halved noodles, cheese mixture, swiss cheese, sauce and mozzarella cheese.
  9. Bake covered at 350 for 30 minutes.
  10. Uncover; bake about 15 minutes longer or until hot and bubbly.
  11. Let stand 15 minutes before cutting.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet, cook “beef,” onion and garlic over medium heat, stirring occasionally
  2. Stir in half of the parsley, the basil, tomatoes and tomato sauce.
  3. Heat to boiling, stirring occasionally.
  4. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  5. Cook and drain noodles as directed on package.
  6. In a bowl, mix ricotta cheese, remaining parsley and the oregano.
  7. Layer the sauce mixture into indicated number of ungreased 8 x 8 baking pans. Top with two halved noodles. Spread layer of the cheese mixture over noodles; layer with the sauce mixture and swiss. Sprinkle with layer of the mozzarella cheese.
  8. Repeat with alternating layers of halved noodles, cheese mixture, swiss cheese, sauce and mozzarella cheese.
  9. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake, covered at 350 for 30 minutes.
  3. Uncover and bake about 15 minutes more until hot and bubbly.
  4. Let stand 15 minutes before cutting.

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