With the veggie crumbles, you wouldn’t even know this tangy, cheesy lasagna is vegetarian! It’s a keeper.
1 smallish eggplant, finely diced (1/4″ cubes)
1 onion, diced
1/4 cup olive oil
About a pound of ground vegetarian “hamburger”
8 oz. mozzarella, part-skim, shredded
4 cups ricotta, low-fat
1/2 cup parmesan
1/3 cup fresh diced parsley
2 jars spaghetti sauce
1 box lasagna
Preheat oven to 350. In large skillet, sauté eggplant and onion in olive oil until onion is partially translucent. Add vegetarian “meat” and stir and warm until heated through. Mix in 1 jar of spaghetti sauce. Warm, then turn off the flame and set aside.
Beat eggs, then mix in ricotta, parmesan, parsley and salt to taste. Spread half of the second jar of spaghetti sauce on the bottom of a lasagna pan. Alternate layers of lasagna noodles, ricotta mixture, mozzarella and “meat” mixture. On the top, spread the rest of the second jar of spaghetti sauce over a noodle layer and then sprinkle with mozzarella cheese.
Cover with tin foil, and bake in preheated oven 45 minutes. Uncover, then bake an additional 15 minutes. Remove from oven; let stand 10-15 minutes before serving.
Recipe by Kathy Smith