Vegetable Lasagna:

[2-layer lasagna recipe. Increase the ingredients depending on the number of layers. Do not need to boil the pasta].

• 9 - Uncooked strips of Lasagna pasta
• 1 (15oz) Ricotta cheese (lite if you prefer)
• 1/2 cup Parmesan cheese (grated)
• 3/4 cup Egg beaters (your preference)
• jar Pasta sauce (your preference).
• 1 jar Zalsa
• 1 cup Mozzarella cheese.
• 1/2 packet of frozen chopped spinach.
• 1 box of Boca Soy crumbles (contains 3 individual packages)
• 2 TBSP olive oil.
• 2 TBSP Garlic Rosemary seasoning.
• Salt to taste.

Pre heat the oven to 350 degrees. Thaw the spinach in microwave. Heat a frying pan and add the olive oil. Add 2 packets of soy crumbles and the Garlic rosemary seasoning. Saute till soy crumble is thawed. Add Spinach and stir till soy and spinach are mixed well. Sprinkle a little salt. Combine Ricotta cheese, Parmesan Cheese and eggbeaters. Mix Pasta sauce and Zalsa in a bowl. Take a 9x13x2-baking pan and spread 3/4 cup of Pasta mix. Then layer with - 3 no-boil Lasagna strip. Spoon the cheese mix on top of the pasta strip and smoothen. Add spinach & soy mix on top. Add pasta sauce to the top. You can layer with mozzarella cheese, if desired. Repeat this step one more. Add mozzarella to the top layer. Cover baking tray with foil and bake for 1 hour. After 1 hour remove foil and bake for 15 mins. Cool to touch and cut into pieces.

You can substitute or add zucchini and for Soy crumbles use cooked ground beef.