8 oz lasagna noodles, broken into 2" pieces
8 oz Boca meatless crumble
1 onion, chopped
1 (24 oz jar) marinara sauce
1/4 cup beef broth
1/2 tsp. each, dried basil, and dried oregano
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded reduced-fat Italian cheese blend
1 cup part-skim cheese
1 tbsp. chopped fresh parsley

Cook noodles as directed, drain.

In a large skillet over medium-high heat, cook crumbles and onion until crumbles are cooked through. Drain.

Reduce heat to medium. Add sauce, broth, basil, oregano, salt, and pepper. Cook 1 minute. Stir in noddles.

Sprinkle with shredded cheese. Dot with spoonfuls of ricotta cheese. Cover, cook until heated through. Sprinkle with fresh parsley.

Submitted by: Sherry Monfils