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| VEGETARIAN LASAGNA |
* 7 c. SPAGHETTI SAUCE with RICOTTA CHEESE FILLING(Optional)
* 1/2 pound uncooked lasagna noodles
* 1/2 c. water
* 3/4 c. PIMENTO CHEESE (cashew or quick and easy)
How to Cook Vegetarian Lasagna
1. MAKE layers in a 9"x13" pan, starting with a layer of tomato sauce, then a layer of uncooked noodles, then the full recipe of the RICOTTA STYLE FILLING.
2. TOP with another layer of noodles.
3. END with the remaining tomato sauce.
4. COVER and REFRIGERATE overnight.
5. TOP with pimento cheese in decorative pattern.
6. BAKE at 350° for 35–60 minutes or until the noodles are tender, and lasagna is set.
7. For best results, allow to cool, to set, and reheat.
Note:
* For low-fat VARIATION: PUT a layer of steamed vegetables after tofu layer.
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