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Ms. There's Easy Organic Vegetarian Lasagna

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Serves 8 | Prep Time 15 | Cook Time 40

Why I Love This Recipe

This recipe fed hundreds of people in the aftermath of superstorm Sandy. We cooked in the yoga ashram so it had to be vegetarian. It needed to be portable, easy to reheat and distribute and nourishing. Dozens of awesome folk showed up to help cook and get the food to the people that were without basic needs. Enjoy!

Submitted by: "Tania There"

Ingredients You'll Need

All ingredients are organic whenever possible - please use favorite kind
1 box Lasagna noodles
1 lb Shredded Mozarella Cheese
15oz Ricotta Cheese
Handful Grated Parmesan/Ramano cheese
2 jars pasta sauce
1 package Lightlife Smart Ground
1 10z frozen spinach (thawed and drained) or equivalent fresh spinach


Preheat Oven to 350

Make sure spinach is well drained and pressed - as dry as possible

Prepare Lasagna noodles Al Dente and be sure to run cool water over them when done to prevent sticking

In a large saucepan 'brown' the Smart Ground and add 1 1/2 jars of favorite sauce

Place a small amount of sauce in bottom of lasagna pan and spread to coat

Place one layer of lasagna noodles with slight overlapping

Spread one half of sauce mixture

Cover with 1/2 lb of shredded Mozarella

Glob ricotta over the mozarella with large spoon in spots all around

Place second layer of noodles on top and press evenly to mush the lower layer together

Spread the rest of the sauce and spread all the spinach as evenly as possible here - repeat the cheese and noodles again

The last layer of noodles goes on. Spread a thin layer of sauce and sprinkle the parmesan/romano cheese on top and cover.

Bake for 30minutes then remove cover. Sprinkle more parmesan/romano on top and put back in the oven for 10 more minutes.

Allow Lasagna to sit as long as you can and reheat it later. Even a whole day is fantastic. Nobody will know it isn't meat sauce if you don't tell them. Enjoy!

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