Freezer Vegetarian Lasagna - Makes 8

1  cup		medium onion, chopped
1  cup		chopped mushrooms
1  cup		carrots sliced small
1/4  teaspoon		ground pepper
15  ounces		tomato sauce
10		garlic cloves
1-1/2  teaspoons		dried or 1 tbs fresh oregano
1/2  teaspoon		dried basil
165  grams		1/2 of pkg or 1 cup Italian Vegetarian Ground Round Beef
1  cup		Frozen peas
1  cup		Yellow Sweet Corn Cooked /Frozen
1  teaspoon		Spectrum Coconut Oil - Unrefined, Organic
32  ounces		Hunt's Tomatoes - Diced, Canned
3/4  cup		Water
90  grams		Applegate Farms Deli Counter Pepper Salami
7  ounces		8 Healthy Harvest Lasagna Noodles
8  ounces		2 cups Armstrong Old Cheddar Cheese
1-1/2  cups		Cottage Cheese - Low Fat, 2%

Tip: For nutritional information on all the ingredients in Freezer Vegetarian Lasagna - Makes 8 just click on each ingredient name. Then adjust the serving size for any Freezer Vegetarian Lasagna - Makes 8 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Try acorn squash, zuchini and egg plant instead of noodles plus more cheese. http://www.eatdrinkbinge.com/vegetable-lasagna/

Double recipe and do one with hambuger.

10 min on high then add sauce for 10 min on med, then add veg ground round and frozen veg for 5 min on low. Baked for 1 hour-ish.

Filled half of big metal pan. Left in fridge 6 hours before baking.

Twice fresh oregano? Half cheese? Add chopped spinach?

Can replace veg ground round with same amount of Progresso Dark Red Kidney Beans for same calories.


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Add oil, onions, mushrooms, veggies, salt, and pepper to a large skillet set over medium to medium-high heat. Stir in the garlic, beans and veg ground round cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.

To assemble: Press 1 wonton wrapper into each well of the muffin pan – be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.

Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.

Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly.

Fit 3 sheets in diamond shape in bottom of deep muffin tins. 1 heaping Tbs sauce, 1/2 heaping tbs cottage cheese and pepper, 1 wanton and repeat 1x

Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.

http://traceysculinaryadventures.com/2013/03/muffin-tin-mini-lasagnas.html