Vegetarian Lasagna

Vegetarian Lasagna

Last week you got a crab & spinach crock pot lasagna. This week I'm keeping with the lasagna theme, but with just a little twist: vegetarian lasagna. That's right! This is a lasagna packed with sausage meat that is also vegetarian. And coming from a meat eater (myself), I can confirm that you'd never know this was a vegetarian dish unless someone told you.

You might be thinking, "How can vegetarian lasagna help turn me into the muscle bound beast I'm trying to be?" Look, it's not vegan lasagna; it's vegetarian lasagna. It's packed with cheese, which is also packed with milk protein. And besides, even if it was vegan, one meal consisting of a protein source that's not animal based or that is an incomplete protein source won't hinder your gains.

You might also be thinking, "Why did you do a vegetarian lasagna?" And there are a couple of reasons why I did a vegetarian lasagna: (1) My girlfriend is a pescatarian, so pork and beef are out. and (2) I have some vegetarian friends who flat out told me that I should post some vegetarian dishes. And since I am not opposed to a little vegetarian fare, I figured WHY THE HELL NOT?

Now that we've got those questions out the way, let's talk lasagna. This is saucy, cheesy, meaty lasagna. And takes less than an hour to make. That's right! Prep + baking time <= 60min. And when you're done, you'll have lunch for the week. And a pretty tasty lunch, at that!

Ingredients

• 1/2cup Reduced Fat Sour Cream
• 2.5cups Reduced Fat Shredded Mozzarella Cheese
• 1/2cup Reduced Fat Parmesan Cheese
• 1.5cups Reduced Fat Ricotta Cheese
• 6tbsp Egg Beaters (2 servings)
• 12 Morningstar Vegetarian Sausage Patties (pulled apart)
• 4cups Spaghetti Sauce
• 1.2cups Chopped Spinach
• 12 Oven Ready Lasagna Noodles (uncooked)
• 1tbsp Garlic Powder

Sauce Layered on Top of Noodles

Directions

1. Preheat the oven to 350-degrees F.
2. In a large pot on the stove heat the spaghetti sauce and the sausage patties together (stirring occassionally).
3. In a mixing bowl, combine the sour cream, ricotta, egg beaters, 2cups of the mozzarella cheese, the chopped spinach and garlic powder.
4. Prepare a 13x9" casserole dish by spraying it with fat free non-stick spray.
5. Put a small layer of sauce on the bottom of the casserole dish.
6. Layer noodles on top in the casserole dish (uncooked).
7. Layer sauce and sausage mixture on top of the noodles.
8. Layer half of the cheese & spinach mixture on top of the sauce.
9. Sprinkle half of the Parmesan cheese on top.
10. Repeat steps 6-9.
11. Layer the rest of the sauce on top.
12. Sprinkle with the remaining mozzarella cheese.
13. Bake for 30-60mins until the cheese starts to lightly brown.

Cheese and Spinach Layered on Top of Sauce

Nutrition Info

Servings: 12

Serving Size: 1/12 pan or 1 square

Calories: 350

Protein: 27g

Carbohydrates: 34g

Fat: 12g

Sodium: 890mg

Posted by Clayton Long