The weather is cooling off which means oven items are back on my list of things to make for dinner. Tonight I decided on lasagna. I did a super easy version tonight though. By the way, this is a vegetarian version that you would never realize that about. Trust me!
- 1 1/2 large cans of Del Monte Spaghetti Sauce
- 1 package MorningStar Farms Meal Starters Grillers Recipe Crumbles
- 1 package frozen spinach, thawed and drained well
- 1 16oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 package Barilla no-cool lasagna noodles
- 1/2 cup Kraft Parmesan Cheese
Preheat oven to 375° F. Mix 1 can of spaghetti sauce, the frozen MorningStar Farms Crumbles, and then prepared spinach together well. In another bowl combine the ricotta and mozzarella cheeses. In a 9×13 pan place about 1/2 cup of the plain spaghetti sauce on the bottom and then place a layer of uncooked pasta. Now a layer of half of the sauce/crumble/spinach mixture. Another layer of uncooked pasta. Then half of the cheese mixture. Another layer of pasta. Now the rest of the sauce/crumble/spinach mixture and then the rest of the cheese mixture. Cover with another layer of pasta. Now pour the remaining plain sauce over the top. Sprinkle with the parmesan cheese. Back uncovered on center rack for 60 minutes. Remove and let stand for 15 minutes before serving. Using a serrated knife to cut the lasagna into squares before removing with a spatula helps a lot. I usually make garlic bread in the oven while the lasagna is resting those last 15 minutes.
I learned about MorningStar Farms items when I visited Kellogg’s last year. I was really surprised at how easily they can replace ground beef. It’s in with the frozen foods in a little green bag. What was really great about this is that I had everything on hand to quickly throw together a lasagna and it was really no cooking ahead of time – oops well you have to defrost and drain the spinach, but that’s all.