Rachel's Delicious Lasagna

Here's my perfect lasagna recipe. Hope you enjoy it! Warning: this is not for the light hearted. =) It's cheesy and huge.

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Begin with the size of your baking pan. I use the largest one I have. I think it's 11x15 inch pyrex. Not sure about that size. But it's close to that.

Boil 12-14 lasagna noodles. You'll need more than usual because the baking pan is so large, so you'll do three noodles lengthways and then one noodle along the base of the pan. I always boil the noodles with a tiny bit of oil to keep them from sticking together.

Sautee an entire bag of Morningstar Farms burger crumbles. Mix in a little onion powder and garlic powder.

While the burger crumbles are thawing out and sauteeing, thaw a box of frozen chopped spinach, either in the microwave or in a bowl of hot water.

While this is thawing, mix together in a large bowl the following:

1 Large container of ricotta cheese (32 oz)
1 bunch of fresh basil, finely chopped
2 eggs
1 package shredded mozzarella cheese
1/2 package shredded Italian blend cheese or Parmesan cheese
dash of salt
dash of nutmeg


The noodles should be drained and cooled in a strainer. Rinse them with cool water to keep them from sticking together.

Begin layering by spreading a layer of spaghetti sauce on the bottom of your pan. Then lay down 4 noodles, top with the ricotta mixture, and cover with a layer of the burger crumbles. Continue with sauce, noodles, cheese and burger. The top layer should be noodles on top of the last bit of burger crumbles, with sauce on top, and sprinkle with the remainder of the Italian/Parmesan cheese package.

Bake at 400*F until for about 45 minutes. When the edges bubble up on the side, it's done. Allow to cool before covering and storing in the refrigerator until time to serve.

Enjoy!