In an effort to eat vegetarian more often, I often try to create entrees with Yves Veggie Ground Round®.
Anywhere ground beef is normally used in a recipe, this product can easily be substituted.
There is a Mexican Ground Round (quite spicy). I freeze it in 1/3 cup allotments and use it on salad to add some kick and a little protein, and add 2 WW points to the salad. There is also an Asian Ground Round which I have not yet tried.
The original Veggie Ground Round® can be used in spaghetti sauces, lasagna, shepherd's pie and stroganoff. I've tried it in all these ways and can vouch for it.
Jewish dietary laws forbid the mixing of meat and milk together in a meal, so a traditional ground beef based lasagne made with cheeses would be a no-no in my kitchen. This product is a way to use a vegetarian substitute - get the same texture and taste - and still conform to kosher rules. Not to mention a healthier alternative!
What vegetables I use depends on what I have in my fridge or cupboard on any given day. If I have fresh mushrooms - I use them. If I don't, I'll throw in a can. Sometimes it's canned diced tomato, sometimes crushed. This summer I'm going to harvest my extra tomatoes and freeze them so I can use a healthier alternative than the salty canned product. (Mind you, there are low salt products available. I just don't happen to have any right now!)
So, without further ado, here is my Lazy Lasagna.
4 cups cooked bowtie noodles (rotini noodles work well also)
1 yellow pepper, seeded and chopped (or green,red,or orange or equivalent combination)
2 cups sliced mushrooms
1 lg. onion, chopped
2-3 cloves crushed garlic
1 cup cooked chopped spinach (with all moisture squeezed out)
1 pkg, Yves Veggie Ground Round®
1- 14 oz. (398 ml) can crushed tomatoes
1 - 14 oz.(398 ml) can tomato sauce
1 tbsp oregano
1 tsp basil
1/4 tsp black pepper
1 cup cottage cheese ( dry curd has the lowest salt content)
1/2 c. plain yogurt
1 cup (3.25 oz.) shredded low fat mozzarella cheese
3. Add the Veggie Ground Round, spinach, tomato sauce, crushed tomato and seasonings.
4. Stir in the cottage cheese and yogurt.
6. Bake at 350° for 45 minutes or until cheese has melted and juices are bubbling around the edges.
7. Allow it to stand for 15 minutes or so before cutting it into wedges.
This recipe fills a 9 cup casserole dish and serves 8. Each serving is approximately 6 WW points. Served with a green salad, it makes a very filling meal.