One Day At A Time Lasagnettes Recipe

How to make it

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• "Un-Beef" Filling

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• 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

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• 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

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• 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

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• 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

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• 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)

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• 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.