Vegetarian Lasagna

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  • Average budget

Ingredients

  • Zucchini, eggplant, or summer squash*
  • Morningstar Protein Crumbles (essentially vegetarian ground beef)
  • Marinara Sauce (or just tomato sauce)
  • Mozzarella and Ricotta (or mom's mixture)
  • Olive oil
  • *Don't use a super hard squash or you'll be sorry. No gourds!

Preparation

Step 1

Slice zucchini, eggplant, or squash into strips that resemble wide lasagna noodles. Fry them in olive oil until they become noodle-like (not crispy). Salt and pepper them to taste. Set them aside on some paper towels.

Step 2

Heat the tomato or marinara sauce and add the Morningstar Protein Crumbles. When the crumbles are hot, put half or a third of them on the bottom of a pyrex baking pan. Then cover that layer with your zucchini, eggplant, or squash "noodles." Then layer the cheese mixture. Repeat, and continue layering until your lasagna is complete.

Step 3

Bake at 375 degrees for about 20-30 minutes.

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