Meatless Monday Lasagna......

I hope everyone has a safe and happy Memorial Day! If you are having vegetarians to your get together try making this they will love it.  Everyone has a lasagna recipe!  This is my vegetarian version of the classic lasagna.  This is all of my families favorite flavors.  You know how much I love easy recipes.  I don't think this version of lasagna could get any easier.  First, I buy the no-boil noodles.  Who ever came up with that was a genius!  Then I use meatless meat, which is already cooked, usually it just needs to be warmed up.  But in this case, I don't even do that.  I just put it in a bowl straight out of the package.  No draining of fat either...I love that!  I did use a jar of spaghetti sauce, which does make it faster, but I found a tomato sauce I am going to try, if it is as good as it looks I will be using it instead. Check back and I will let you know about the sauce. Here is my version of a classic. 

Lasagna

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1 (8-ounce) package Lasagna, uncooked, 9 pieces

1 (15 or 16 ounce) container ricotta cheese

1/3 cup grated Parmesan cheese

2 eggs

Italian seasoning, add to your taste

1 package meatless meat

1 can of black olives

1 can of mushrooms

1 sweet onion, thinly sliced

Oregano flakes, add to your taste

Garlic salt, add to your taste

1 (26 ounce) jar Pasta Sauce, any flavor

2 cups (8 ounces) shredded mozzarella cheese

I just add the spices until they look good to me. Heat oven to 350 degrees. Prepare lasagna noodles as package directs. Unless you are using the no boil version.

In a sauté pan put some oil and add the onions and sauté them until they are golden. In medium bowl, combine ricotta, parmesan, eggs and Italian seasoning.

In another bowl add the meatless meat, black olives, mushrooms, sautéed onions, oregano flakes and garlic salt. On the bottom of a lightly greased 13x9 inch baking dish, spread ¼ cup pasta sauce. Top with 3-4 lasagna noodles then a third each of the ricotta cheese mixture, meatless meat mixture, pasta sauce and mozzarella. I love these!

Repeat layering. I make three layers. Cover; bake 50 minutes or until hot and bubbly. Uncover; let stand 10 minutes before serving. Refrigerate leftovers.  Hints: Add any of your favorite vegetables. Bell Peppers, zucchini, squash, broccoli, carrots, etc.Don't forget to serve with some garlic bread.  I made mini-bagels this time.  Please don't forget to take a moment to remember all of the heroes in the military especially who fought and died for us. I come from a very big military family.  My grandparents were in the military including my great grandparents on my grandmothers side and my great grandmother on the my grandfathers side.  My great uncles were career military men.  My husband comes from five generations of Marines.......Semper Fi!  Did you know that means "Always Faithful" ?   Here is a little history on Memorial Day.

We cherish too, the Poppy red
That grows on fields where valor led,
It seems to signal to the skies
That blood of heroes never dies.  By Moina Michael

Denise

xoxo

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