Ingredients

How to make it

  • "Un-Beef" Filling

  • Combine the TVP, broth and soy sauce in a bowl. Cover and let stand 15 minutes.
  • Stir in the Dark And Rich Sundried Tomato Sauce and set aside. See Photo
  • "White and Green" Filling

  • In a food processor, puree the navy beans until smooth.
  • Add the ricotta, spinach, salt and pepper and pulse in until combined. See Photo
  • Assembly

  • Grease 15 4 x 3" foil baking pans and place on cookie sheets.
  • In a large pot of boiling, salted water, cook lasagna noodles until they are 2 minutes shy of the "al dente" time stated on the box.
  • Drain and spread flat on a cookie sheet to cool slightly.
  • Cut noodles into thirds across the "short" side. You should have 60 pieces.
  • On the bottom of each mini-pan, spread a thin layer of Dark And Rich Sundried Tomato Sauce.
  • Top with 1 noodle piece, then a layer of spinach filling, another noodle and a layer of "Un-Beef" filling. See Photo
  • Top with the last noodle, a (generous) layer of Dark And Rich Sundried Tomato Sauce and a layer of mozzarella.
  • You can bake these all at once and freeze them cooked for fast reheating, or freeze them raw and bake later.
  • If cooking immediately

  • Preheat the oven to 375F.
  • Bake lasagnettes on the cookie sheets, covered, for 30 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
  • Let stand 10 minutes before serving.
  • If cooking from frozen

  • Preheat the oven to 325F.
  • Bake lasagnettes on the cookie sheets, covered, for 50 minutes. Uncover and bake a further 10-15 minutes, until browned and bubbly.
  • Let stand 10 minutes before serving.
  • When reheating (assuming cooked previously)

  • Thaw lasagne completely in the fridge.
  • Preheat oven to 350F.
  • Dock the lasagna all over with a fork and drizzle in about 1 - 2 tsp milk.
  • Cover and bake lasagnettes on the cookie sheets for 15-20 minutes, until heated through.
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  • jett2whit 5 years ago
    Mmmmm sounds really good!
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 334.2
    Total Fat: 8.3 g
    Cholesterol: 24.7 mg
    Sodium: 395.5 mg
    Total Carbs: 40.2 g
    Dietary Fiber: 11.4 g
    Protein: 25.9 g
    Was this review helpful? Yes Flag

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