Recipe for Week #1 (Vegetarian Version)

Rice Lasagna

This is a yummy version of lasagna, made with rice instead of pasta.  It is sure to be a family favorite!

 

Ingredients:                                                                                

3 Cups White Sticky Rice (cooked)

2 Eggs

1 Cup Parmesan Cheese

2 Cups Mozzarella Cheese

1 ½ Cup Ricotta Cheese

1 Box (12 ounces) Frozen Recipe Crumbles (such as MorningStar Farms)

1 Jar (15.5 ounces) Spaghetti Sauce

 

Directions:

In a large bowl: mix together the rice, 1 egg, and 1/3 cup parmesan cheese.

 

In another bowl: mix together 1 egg, mozzarella cheese, ricotta cheese, and 1/3 cup parmesan.

 Heat the recipe crumbles.

Put a tiny amount of spaghetti sauce into the bottom of a 9x11 pan (to coat pan and keep the rice from sticking to it)

Add the rest of the spaghetti sauce to the recipe crumbles, stirring them together.

Spread half of the rice mixture into the pan.

Top it with half of the cheese mixture, then top with half of the meat mixture.

Repeat, adding the remaining rice, then more cheese (saving a little for the top), then the meat.

Sprinkle some cheese on top.

Bake at 375 degrees for 20-30 minutes.

Serve with a veggie on the side, such as Steamed Green Beans.