Easy One-Pot Lasagna


Makes 6 (approx. 1-cup) servings
Preparation time:  15 minutes
Cooking time: 30 minutes

Ingredients:

• 12 ounces NO YOLKS (prefer Dumplings)
• 1 ½ tablespoons unsalted margarine
• 1 ½ tablespoons flour
  
• 1 cup fat-free half-and-half or milk
  
• ½ teaspoon salt (if desired)
  
• ¼ teaspoon pepper
  
• ½ teaspoon crushed dried oregano
  
• 1 cup reduced-fat ricotta cheese
  
• 1/2 cup shredded Parmesan cheese
  
• ¼ cup liquid egg equivalent
  
• 1 cup Francesco Rinaldi ToBe Healthy Pasta Sauce (Tomato & Basil)
  
• 2 cups spinach
  
• 1/4 cup red onion, diced
  
• 1/2 cup mushrooms, diced
  
• 1 cup shredded, reduced-fat mozzarella cheese

Preparation:

1. Preheat oven to 350 degrees. In large pot, cook NO YOLKS according to package directions. Drain into colander. In the same pot, melt margarine. Stir in flour to form a paste.
2. Gradually stir in half-and-half (or milk) over low heat, until mixture thickens. Stir in salt, pepper and oregano. Stir in ricotta cheese, Parmesan cheese and liquid egg equivalent. Stir in cooked NO YOLKS. Remove from heat.
   
3. Grease a large, casserole dish, about 10 inches in diameter (or 8" x 8" square). Spoon in No Yolks mixture.
   
4. Bake for 10 minutes. Remove from oven. Spread ToBe Healthy Pasta Sauce over noodle layer. Add spinach, onion and mushrooms to top. Sprinkle on mozzarella cheese.
5. Return casserole to oven and bake an additional 20 minutes or until cheese melts and casserole is set. Remove from oven. Set aside 5 minutes before serving.
   

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