Boil-free Soy Lasagna

• 26 oz jar lowfat marinara sauce (about 4 cups)
• 6 oz "Harvest Burger Crumbles for Recipes"
• 1 cup water or vegetable broth
• 16 uncooked lasagna noodles
• 8 oz carton nonfat ricotta cheese*
• 8 oz silken tofu (pureed in blender)
• 3 tsp. dried basil
• Freshly ground black pepper to taste
• 2 10oz pkgs. Frozen leaf spinach, thawed, squeezed dry (about 4 cups)
• 1 cup finely grated fresh carrots
• 12 oz pkg. Grated part skim mozzarella cheese (about 3 cups)*

1. Spoon a thin layer of sauce into bottom of lightly oiled 9x14x2 inch deep non-aluminium baking dish.
2. Use 16 standard uncooked lasagna nodles to make three layers. starting and ending with noodles.
3. Use 4 cups of sauce in all.
4. Layer sauce and filling ingredients directly onto dry uncooked noodles.
5. Bake, covered, at 350 degrees for 45 minutes.
6. Uncover. Bake an additional 20 to 30 minutes.

Preheat oven to 375 degrees. Lightly oil; bottom and sides of 19x14x2 inch baking dish.

In medium bowl, mix marinara sauce with water or vegetable broth and "Harvest Burger Crumbles for Recipes." Spoon just enough sauce into dish, tilting sides, to cover bottom.

In small bowl mix ricotta cheese with tofu. Using a small spatula spread four uncooked lasagna noodles with one-third of the ricotta/tofu mixture. Lay noodles lengthwise, side by side, ends even, in center of baking dish. Sprinkle with 1 tsp. basil. Top with freshly ground pepper to taste.

Using forks, separate and loosen spinach and mix with carrots. Top noodle-ricotta/tofu layer with one-third of the spinach/carrot mixture. Top spinach with one-third of the sauce. Top sauce with one-forth of the mozzarella.

Repeat with two more layers of noodle-ricotta/tofu mixture, spinach/carrot mixture, sauce, and cheese. End with layer of noodles. Spread remaining sauce completely to edges and sprinkle with remaining mozzarella.

Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.

Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends. Bake an additional 20-30 minutes.

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp serrated knife and cutting twice to ensure easy-to-serve pieces. Makes 10 servings.

*Variation: For dairy free lasagna, substitute mozzarella style soy cheese for dairy cheese and replace all the ricotta with tofu.

* * Helpful Hint: Hold each strip of lasagna in one hand and spread ricotta/tofu mixture with small spatula. Then place in pan. It is easier to spread uncooked noodles this way rather than placing in pan first.