Just Lasagna

Some people get a little nervous and jerky when they think about a meal without meat. My husband is one of them. He will offer to cook or take me out to eat when he knows the meal of the day is one without meat. One dish he especially enjoys is vegetarian lasagna, although getting him to be excited about eating it ahead of time is a chore, but once he tastes it he goes back for seconds. We have just decided that I should call it lasagna.

Lazy Lasagna
1 box no-cook lasagna noodles
4 cups shredded mozzerella cheese
Sauce
1.5 cans hunts traditional spaghetti sauce
1 bag morningstar crumbles
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp fennel sead
1/4 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
Ricotta filling
2 cups ricotta cheese
1/2 cup parmesan cheese
1 egg
1 tsp dried oregano
fresh cracked pepper

To make the sauce - saute the onions and garlic in olive oil until tender, add the spices and cook until fragrant. Remove from heat. Add 1.5 cans of sauce and the crumbles.

To make the ricotta filling - wisk the egg and add to the other ingredients, stir to combine.

To assemble - in a 9x13 pan, sprayed with cooking spray put enough of the remaining canned sauce (plain) in the pan to cover the bottom. Add 3 of the lasagne noodles, then the sauce top with the ricotta filling then a layer of mozzerella. Repeat the layers 3 times and top with noodles, then sauce.

Cook, tented with foil at 350 for 45 minutes. Add a layer of mozzerella and cook for 15 more minutes. Remove from oven and let sit for 15 minutes before cutting.