Meatless Lasagna

A low-protein recipe for kids and adults with PKU

Lasagna Ingredients:1 pkg lo-pro lasagna noodles, cooked
1 cup pasta sauce
1 cup uncooked grated zucchini
1 cup shredded lo-pro cheese
¼ cup cream of mushroom soup
½ cup grated carrots

Optional Meatless Mix Filling:2 cups lo-pro rusk crumbs
¼ cup plain mashed potatoes (whipped creamy)
¼ cup leek and ground garlic minced together
½ cup finely chopped raw broccoli
½ cup finely chopped raw mushrooms
½ cup finely chopped raw turnip
5 shakes Worcestershire Sauce

Mix optional filling ingredients together to the consistency of hamburger.  Thin the Cream of Mushroom soup with water or pasta sauce (you should be able to drizzle it as you go).  Layer the lasagna ingredients and the filling in a 1 qt greased baking dish.  Only use about ¼ of the meatless mix for the lasagna.  Freeze the rest to use as meatballs, hamburgers, etc.  Cover the ends of the noodles well with cooking spray or pasta sauce to keep them from drying out.  Bake at 325 degrees for 25 minutes.

Total Phe in recipe without meatless mix: 374 mg
Total Phe in entire meatless mix batch: 250 mg