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PROTEIN VEGGIE LASAGNA

20 Wednesday Apr 2016

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VEGGIE PROTEIN 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)
  1. In a blender, combine the Instant Protein, water and ricotta cheese.
  2. Blend until smooth
  3. Stir in 1.5 cups mozzarella cheese and set aside.
  4. Cook noodles according to package; set aside.
  5. Brown meat in skillet, fraining fat and reserving meat.
  6. In the same skillet, saute onion, garlic and mushrooms till softened.
  7. Add pasta sauce, reserved meat, oregano and basil.
  8. Stir until well combined.
  9. In a 13×9 inch baking pan, spread a small amount of pasta sauce on bottom of pan.
  10. Place three of the noodles in pan; layer sauce and ricotta cheese mixture.
  11. Repeat layers.  Top with final layer of noodles, sauce and remaining 1/2 cup mozzarella cheese.
  12. Cover and bake at 350 for 40 min or until bubbling.

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