Veggie Lasagna

Yves Veggie Lasagna

Veggie Lasagna

Total time :
70 mins
Prep Time :
25 mins
Cook Time :
45 mins



  1. Preheat oven to 350°F.
  2. Coat a 9 ×13” lasagna pan lightly with oil.
  3. Sauté onions and garlic in oil over medium heat. Set aside to cool.
  4. In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, and sautéed onions.
  5. In another bowl mix Veggie Ground Round Italian with 3 cups tomato sauce.
  6. Layering: Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture. Spread on remaining Veggie Ground Round mixture followed by 1 cup of shredded cheese. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.Top lasagna with remaining shredded cheese and bake for 45 minutes or until the noodles are tender.
Makes 4 to 6 servings