PROTEIN VEGGIE LASAGNA
- 6 TBS Shaklee Instant Soy
- 1 cup water
- 1 pound part skim ricotta cheese or daiya dairy free cheese
- 2 cups mozzarella cheese, shredded or daiya dairy free cheese
- 1/2 pound lean ground beef, chicken or turkey
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 jar (26 oz) pasta sauce
- 1/2 teas oregano, dried
- 1/2 teas basil, dried
- 8 ounces lasagna noodles (wheat, rice or corn)
- In a blender, combine the Instant Protein, water and ricotta cheese.
- Blend until smooth
- Stir in 1.5 cups mozzarella cheese and set aside.
- Cook noodles according to package; set aside.
- Brown meat in skillet, fraining fat and reserving meat.
- In the same skillet, saute onion, garlic and mushrooms till softened.
- Add pasta sauce, reserved meat, oregano and basil.
- Stir until well combined.
- In a 13×9 inch baking pan, spread a small amount of pasta sauce on bottom of pan.
- Place three of the noodles in pan; layer sauce and ricotta cheese mixture.
- Repeat layers. Top with final layer of noodles, sauce and remaining 1/2 cup mozzarella cheese.
- Cover and bake at 350 for 40 min or until bubbling.
