26 oz jar lowfat marinara sauce (about
6 oz "Harvest Burger Crumbles for
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
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
*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.