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LAZY DAY LASAGNE

Easy lasagne without boiling the noodles

12 oz. Whole wheat lasagne noodles
1 pkg. Veggie ground round
2 tubs no fat ricotta cheese
4 oz. grated mozzarella
2 oz. Grated fresh parmesan
1 large onion chopped fine
2 cloves garlic, chopped very fine
2 diced large green peppers

8 oz. fresh mushrooms sliced
1 Tbsp. extra virgin olive oil
2 tsp. dried basil crushed
3 Tbsp. chopped fresh parsley
1 can or jar low fat spaghetti sauce
4 oz. can tomato sauce
8 oz. water
1 egg & 1 egg white

If you hate green peppers, substitute 1 package of frozen chopped spinach cooked and drained -- or if you're really into broccoli, substitute a package of it.

Sauté garlic and onion in oil in large non-stick skillet until onion is transparent. Add mushrooms and green peppers and sauté 4 minutes. Crumble the veggie ground round into this and remove from heat.

In a large bowl beat egg and egg white, basil, parsley, and ricotta. Stir in mozzarella.

Mix spaghetti sauce, tomato sauce and water. Spray 10" x 14" pan and put in 1/4 of the sauce, then a layer of the uncooked noodles. Don't put noodles too close together, as they will expand quite a bit as they cook. Add half of cheese mix, then half of vegetable-meat mixture and 1/4 of the sauce. Sprinkle with parmesan. Repeat this process.

Top with final layer of noodles and last 1/4 of sauce and parmesan

Cover and bake at 350 degrees for 60 minutes, then uncover and bake for 20 minutes. Take out of oven, cover and let sit for 15 minutes to firm.

The only "tricks" to this recipe are the extra water for the noodles to absorb and the extra baking time so they can cook properly.

Want another super easy to make main course? Try My CHICKEN WITH RICE

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