Ingredients
6
uncooked lasagna noodles
1
package (10 oz) frozen Italian-style soy-protein sausages
1
container (15 oz) ricotta cheese
1/2
cup grated Parmesan cheese (2 oz)
1
egg
1
jar (26 oz) spicy red pepper pasta sauce
1
teaspoon Italian seasoning
1/3
cup water
8
oz mozzarella-style soy cheese, shredded (2 cups)
Preparation
Heat oven to 350°F. Cook and drain noodles as directed on package.
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.
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.
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.
Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.
