Friday, November 1, 2013

Lasagne with Veggie Bacon (recipe, D)

Yummy tomato sauce, gooey cheese and healthy spinach are all layered together to form this wonderful lasagna.
6-7 cups tomato sauce
8 ounce package “oven ready” lasagna
32 ounces ricotta cheese
16 ounces mozzarella
5 tablespoons grated parmesan
6 ounces baby spinach
Optional-  one package veggie bacon-browned and chopped coarsely
12 cup deep baking dish
Naturally, homemade tomato sauce and fresh cheese are the best; but the results will still be good if you save yourself some time and work and use bottled sauce and packaged shredded cheese. I’m giving you guidelines for amounts; but this is a recipe you can truly adjust to your own taste. You can use more or less sauce and cheese as you wish.
Veggie bacon can be scattered over any layers you like. I added mine over the spinach.

  1. Preheat oven to: 375 F.
  2. Spread one cup of tomato sauce on bottom of baking dish. Lay three lasagna noodles on top of sauce. Cover noodles with 1- 1½ cups of ricotta cheese. Scatter about 2 ounces of spinach over the cheese. Sprinkle about 5 ounces of mozzarella and one tablespoon of grated parmesan over the spinach. Pour 1-1 ½  cups of tomato sauce over cheese. Press three more lasagna noodles into the sauce and repeat the process two more times. The top layer of noodles should be covered with tomato sauce, mozzarella and parmesan.
  3. Cover lasagna with foil and bake for 30 minutes. Remove foil and bake 15-20 minutes longer or until noodles are soft and cheese has melted and browned.

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