Lasagna (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Pounds imitation ground beef | |
| 1/2 Pound low fat ricotta cheese | For vegan: use vegan ricotta cheese |
| 1 Pound shredded low fat Mozzarella cheese | For vegan: use vegan Mozzarella cheese |
| 1/4 Cup Parmesan cheese | For vegan: use vegan Parmesan cheese |
| 1 (67 oz.) Jar prepared spaghetti sauce | (use only plant based ingredients) |
| 1 (16 Oz.) package lasagna noodles | For vegan: use vegan pasta |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook lasagna noodles according to package directions. | |
| 2 | Add spaghetti sauce to meat and heat. | |
| 3 | In a greased shallow baking dish, arrange a layer of lasagna. | |
| 4 | Spread a layer of ricotta over this, then a layer of spaghetti sauce mixture, then a layer of mozzarella, topping with Parmesan cheese. | |
| 5 | Repeat layer in this order until all ingredients are used, ending with a layer of sauce and a sprinkle of parmesan cheese. | |
| 6 | Bake at 350 degree oven for 50 minutes. | Cook until internal temperature reaches 165 F degrees for 15 seconds. |
| 7 | Remove from oven and let stand about 15 minutes so that it will be easy to cut. |
