Lazy Day Vegetarian Lasagna
A recipe from the Sneaky Kitchen
12 oz. whole wheat lasagna noodles, uncooked
1 pkg. veggie ground round
2  8-oz. tubs no fat ricotta cheese
4 oz. shredded mozzarella
2 oz. grated fresh parmesan
1 large onion, chopped fine
2 cloves garlic, minced
2 large green peppers, diced
8 oz. fresh mushrooms, sliced
1 Tbsp. extra virgin olive oil
2 tsp. dried basil, crushed
3 Tbsp. fresh parsley, chopped
1 medium can or jar low fat spaghetti sauce
4 oz. can tomato sauce
1 egg plus 1 egg white
1 cup water

If you hate green peppers, substitute a pkg. frozen chopped spinach, cooked & drained -- or if you're really into broccoli, substitute a pkg. of that.

Preheat oven to 350°F. Sauté garlic & onion in oil in a lg. non-stick skillet until onion is transparent.  Add mushrooms & green peppers; sauté 4 min. Crumble veggie ground round into this; remove from heat. In a lg. bowl beat egg & egg white, basil, parsley, & ricotta. Stir in mozzarella.

Mix spaghetti sauce, tomato sauce & water. Spray a 10" x 14" pan & spread in 1/4 of the sauce, then a layer of uncooked noodles. Don't put noodles too close together, as they will expand quite a bit as they cook. Add half of cheese mixture, then half of vegetable-meat mixture & another 1/4 of sauce. Sprinkle with parmesan. Repeat this process. Top with final layer of noodles & last 1/4  of sauce, then parmesan.

Cover & bake for 60 min., then uncover & bake for 20 min. more. Take out of oven, cover & let sit for 15 min. to firm up.