This is a cheesy, vegetarian version of lasagna using Okara Pasta. I am very fortunate to get pint jars of my mother’s home canned spaghetti sauce. The recipe for her sauce (what information I pulled out of her—she doesn’t follow a true recipe)follows.
Okara Lasagna •
1 recipe Okara Pasta, made into lasagna noodles.
1 pint spaghetti sauce
1 (10 ounce)package of frozen chopped spinach-defrosted and drained throughly.
12 to 16 ounces shredded mozzarella cheese
Preheat oven to 375 degrees.
In a large mixing bowl combine:
1 cup ricotta cheese
1 cup wet okara (this is referring to the okara straight from your machine, not dried)
1 large egg
1 cup grated parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 teaspoon oregano
2 cloves garlic, finely minced
freshly ground black pepper, to taste
Mix above ingredients throughly, set aside. Spray a 13" x 9" pan with cooking spray. Spread 1 cup of spaghetti sauce on the bottom of the pan. Layer lasagna noodles, one-half of ricotta mixture, one-half of spinach, one-third of mozzarella cheese. Repeat with sauce, noodles, ricotta mixture, spinach, and mozzarella. End with a layer of noodles and mozzarella cheese. Spray a large sheet of foil with vegetable spray and cover pan. Bake for 25 minutes. Remove foil and bake for 15 minutes, until lightly browned on top. Let cool for 10 to 15 minutes before cutting and serving.
Gma’s Spaghetti Sauce •
In a large skillet sauté:
2 green peppers, chopped
2 medium onions, chopped
2 stalks celery, chopped
3 garlic cloves, finely minced
1 tablespoon chili powder
1 teaspoon dried oregano
2 (8 ounce) cans tomato paste
Salt and pepper to taste
Water as needed
*Sometimes, mom tells me, she adds paprika, brown sugar, and ground carrots to her sauce.