Yield: 1 Servings
|4 ounces||Fresh whole wheat lasagna sheets|
|3⅛ ounce||Gardenburger®; pan-sauteed and diced into 1/4-inch pieces|
|¼ cup||Fresh tomato; diced|
|¼ cup||Onion; finely chopped|
|½ bunch||Spinach; washed, blanched and squeezed dry|
|¼ cup||Low fat ricotta cheese|
|¼ cup||Low fat mozzarella cheese|
|1 cup||Fresh tomato sauce|
|1 teaspoon||Garlic; minced|
|2 tablespoons||Parmesan cheese; for topping|
|Salt and pepper; to taste|
For one serving choose an appropriate dish, pan or oval crock. Spray serving utensil with non-stick olive oil spray. Fresh pasta need not be cooked before assembly. Baking will provide all the heat/liquid necessary.
Begin with a pasta layer. Dress with a few tablespoons of tomato sauce, add half the ricotta cheese, some onion, diced tomato and half of the diced Gardenburger®. Add another pasta sheet. Dress with a few Tbs. of tomato sauce. Add garlic, all the chopped spinach, and mozzarella cheese.
Top with a pasta sheet, dress with a few tablespoons of tomato sauce, the remaining onion, tomatoes, ricotta and Gardenburger®. Top with final pasta sheet, dress with remaining tomato sauce (be sure to cover any "dry" spots on the top layer of pasta). Bake or microwave until well-heated (180F internal temp.). Sprinkle with parmesan cheese.
Notes: Fresh Tomato Sauce: use recipe (see separate entry) or use your favorite marinara sauce.
Busted by kitPATh href= >visitor's window >gardenburger exhibit. See also > Recipe by: Gardenburger Home Page Exhibit Directory Posted to MC-Recipe Digest V1 #975 by KitPATh <phannema@...> on Dec 30, 1997