Appomattox Lasagna12 ounces soyburger
4 ounces frozen spinach
12 ounces tomato paste
15 ounces ricotta cheese
3 cups shredded mozzarella cheese
2 Tbsp. oil
4 tsp. baking powder
1 tsp. corn starch
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
2 teaspoons bay leaves
1 teaspoon bacon salt
9 lasagna noodles
1 1/2 cup + 4 Tbsp. water
In a colander, defrost the soyburger and spinach under hot water.
In a small bowl, mix 12 oz. tomato paste with 1 cup water to make tomato sauce.
In a large bowl, mix together 4 tbsp. of water, 2 tbsp. oil, 4 tsp baking powder, and 1 tsp. corn starch until uniform.
Then add ¼ cup Parmesan cheese, 2 cups mozzarella cheese, the ricotta cheese, parsley, bay leaves, and bacon salt.
To assemble, in the bottom of a 9x9 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with lid.
Bake in a preheated 350 degree F oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.