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Categories:
lasagna noodles Italian sausage low-fat Ricotta cheese garlic olive oil white mushroom mushroom garlic green onions Mozzarella cheese
Viewed: 16 - Published at: 8 months agoIngredients
- 10 ounces whole-wheat blend lasagna noodles
- 4 sausages vegan Italian sausage
- 2 lbs low-fat ricotta cheese
- 5 garlic cloves
- 3 tablespoons olive oil
- 1 cup sliced white mushroom
- 3 cups mushroom garlic pasta sauce
- 4 -5 green onions
- 1/2 cup mozzarella cheese
Method
- boil water and make the pasta according to package directions. cook with salt and olive oil to prevent sticking. when done, rinse with cold water and lay in separate strips on foil or plates.
- preheat oven 350 degrees.
- saute garlic, crumbled vegan sausage, and mushrooms in olive oil.
- add tomato sauce to the mushrooms & sausage. simmer on low. add up to 1/2 cup water and wine to taste to make this more liquidy.
- in a separate medium mixing bowl, combine ricotta cheese and chopped green onion.
- layer a 9X13X2 pan with 1/3 of sauce mixture. lay 3 strips pasta on top. spread 1/2 ricotta mixture over this. repeat sauce, pasta, cheese layers until you run out. top it off with pasta. add any sauce that's left. add shredded mozzarella cheese. cover with foil.
- bake at 350 degrees for 40 minutes.
- let stand 10 minutes before serving.
