Wednesday, October 10, 2007


Okay, for having fake meat the lasagna was really good. I don't know if it was the perfect lasagna, but it was really good. So, here's how I did mine.

Claire's Combination Lasagna
9 lasagna noodles
6 cups spaghetti sauce (from this recipe)
16 oz ricotta cheese
3-1/2 cups shredded mozzarella cheese (separated)
1/3 cup grated parmesan cheese
3 eggs
1 package soy meatballs
4 soy Italian sausages (sliced lengthwise and then in half to have 16 pieces)

Cook lasagna noodles according to package directions. Rinse with cold water when done cooking. Mix together ricotta, 1-1/2 cups mozzarella, parmesan, and eggs. In bottom of 9x13 pan, spread just enough sauce to cover the bottom. Lay down three of the noodles. Spread half the cheese mixture over noodles. Cover with 1/3 of sauce. Repeat layers, only after laying down last noodles spread a little sauce then cover with meatballs and sausage. Pour remaining sauce over meat, then top with cheese. Bake, covered, at 50 for 10 minutes. Remove cover and bake another 10 minutes. Let stand 10 minutes before serving.


By all means you could use real meat, we just used fake. I also used Egg Beaters instead of real eggs. We have a TON of it left, even after having my parents over for dinner.

1 comment:

Joanne said...

We're big fans of the Tofurky Italian sausages - use it in spaghetti sauce when we have it and other random recipes. Whole Foods is too expensive, but we can usually find it in other grocery stores.