8
oz mozzarella-style soy cheese, shredded (2 cups)
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Steps
1
Heat oven to 350°F. Cook and drain noodles as directed on package.
2
Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
3
In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
4
In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
5
Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.
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For this makeover recipe, a traditional Italian Sausage Lasagna recipe was tweaked not only to make it vegetarian but also to make it quicker and more convenient. Prep time was cut in half! Changes include substituting Italian-style soy-protein sausages for regular Italian sausage, purchased pasta sauce instead of a scratch pasta sauce and mozzarella-style soy cheese instead of dairy mozzarella cheese. Nutritionwise, the vegetarian version slashes 160 calories, 11 grams fat, 20 milligrams cholesterol, 160 milligrams sodium and 12 grams carbohydrate compared to the traditional version.
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