Garden Puppies

Tyson playing in the gardens

Paris loving the Hosta's

Tyson hiding behind the angels, love this one!

4 Days til Spring

Clematis

Maggie having fun in the grass

Jamie smelling the flowers

Rhodedendrion

Geraniums & back yard

Vegetarian

Vegetarian Lasagna

Makes 4-6 servings.

Ingredients
1 pkg Yves Ground Round Original
3 cups mozzarella cheese, shredded 1500 mL
1 tsp Spectrum Canola Oil 5 mL
1 medium onion, diced fine 1
2 cloves garlic, minced 2
8 oz low fat ricotta cheese or tofu 227 mL
1 tbsp flour 22 mL
1/2 cup blanched or frozen spinach, chopped and squeezed 250 mL
9 piece oven ready lasagna noodles 9
5 cups tomato basil pasta sauce 2500 mL
1/2 tsp salt 2.5 mL
1 tsp pepper 5 mL
1 tsp oregano 1 mL

Preparation Instructions
Preheat oven to 350°F and spray a lasagna pan lightly with oil. Sauté onions and garlic in oil over medium heat until soft. In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sautéed onions.

In another bowl mix Veggie Ground Round Original with 3 cups tomato sauce. Create the layering by spreading 1/2 cup of the reserved tomato sauce on the bottom of pan and top with 3 lasagna noodles. Cover noodles with half of the Veggie mixture and 1 cup of cheese. Arrange 3 noodles on top followed by the spinach mixture. Spread on remaining Veggie mixture followed by 1 cup of cheese.

Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce and cheese. Bake for 45 minutes or until the noodles are tender.