Since we don’t eat meat during Lent, we try some different meatless recipes in an effort to get enough protein and to still eat healthy. We recently tried a lasagna with a ground beef substitute that we enjoyed.
vegetarian meat crumbles
shredded mozzarella cheese
Mt. Olympus Greek Seasoning from Savory Spice (or seasoning of your choice)
Cook the lasagna as directed on the package. When the pasta is finished, set aside to cool a bit. Meanwhile, heat the meat crumbles in a pan, along with Mt. Olympus Greek Seasoning. After the meat crumbles are heated through, add the sauce to the pan. Mix the sauce with the meat and heat through. When the sauce and meat crumbles are heated through, place a layer of lasagna in a pan. Then, spread a small layer of ricotta cheese over the pasta. After that, spread a layer of the sauce and meat over the pasta and ricotta cheese. Repeat for two or three levels depending on your preference or how much of the ingredients you have. Finally, spread a thin layer of shredded mozzarella over the top. Wrap the lasagna in tin foil, and place in the oven at 350 degrees for 25-30 minutes. Then, take the foil off the pan and bake for an additional 5-10 minutes. Let the lasagna cool, and then you’ll have a nice dinner that we recommend you pair with a salad. For healthier options, make sure you get low fat ricotta cheese and go easy on the shredded mozzarella cheese.