VARRI GREEN FARM
GROWING IN HARMONY WITH NATURE


HAPPY PIG LASAGNA


SOY MEAT FILLING

2 CUPS ONIONS - FINELY CHOPPED
1/2 CUP OLIVE OIL
5 CLOVES GARLIC - MINCED
2 TWENTY FOUR oz. JARS MARINARA SAUCE
1 CUP WATER
6 SOY SAUSAGE PATTIES
14 SOY MEATBALLS
3 Tbs. OLIVE OIL (for frying)
1 Tbs. OREGANO
1/8 tsp. CAYENNE PEPPER POWDER

CHEESE FILLING

16 oz. RICOTTA CHEESE
2 CUPS MOZZARELLA CHEESE - SHREDDED
1/2 CUP PARMESAN OR ROMANO CHEESE - GRATED
1/2 CUP ORGANIC MILK
2 Tbs. DRIED PARSLEY, (or 1/4 cup fresh parsley - chopped)
2 tsp. DRIED OREGANO
2 CLOVES GARLIC - MINCED
1/2 tsp. SALT
1 tsp. BLACK PEPPER

NOODLES AND CHEESE TOPPING

8 oz. LASAGNA NOODLES (approx. 9 to 12 noodles) - COOKED AL DENTE'
4 CUPS MOZZARELLA CHEESE - SHREDDED
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SOY MEAT FILLING

POUR THE MARINARA SAUCE INTO A MEDIUM BOWL, THEN STIR IN 1 CUP OF WATER. IN A MEDIUM SKILLET,
PLACE 1/2 CUP OLIVE OIL AND ALL THE ONIONS, COOK OVER A MEDIUM HEAT UNTIL TRANSPARENT.
REMOVE FROM HEAT, AND ADD MINCED GARLIC, THEN ALLOW TO COOL. FRY ALL SOY MEATS
IN THE 3 Tbs. OF OLIVE OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL CRISPY AND SLIGHTLY CHARRED. REMOVE FROM HEAT AND ALLOW TO COOL. IN A FOOD PROCESSOR, PLACE 1/2 OF THE ONIONS
  WITH THE OIL, AND 1/2 OF THE SOY MEAT (broken into pieces), AND 1-1/4 CUP MARINARA
SAUCE. PULSE MIXTURE UNTIL IT BECOMES A THICK, CHUNKY SAUCE. REPEAT PROCESS WITH
THE REMAINING INGREDIENTS, THEN COMBINE BOTH BATCHES, AND STIR IN THE OREGANO AND
CAYENNE PEPPER. TASTE AND ADJUST SEASONINGS AS DESIRED.

CHEESE FILLING

COMBINE ALL INGREDIENTS IN A MEDIUM SIZE BOWL, MIX WELL AND COVER. ALLOW
FILLING TO SIT AT ROOM TEMPERATURE FOR APPROXIMATELY ONE HOUR OR UNTIL READY
TO USE. IT SHOULD BE EASY TO SPREAD.

THE PASTA

BOIL LASAGNA NOODLES FOR ABOUT 12 MINUTES, DRAIN, AND RINSE.
TO KEEP THE NOODLES FROM STICKING, THEY MUST BE KEPT MOIST IN THE
COLLANDER UNTIL THEY ARE NEEDED IN THE RECIPE.

PUTTING IT ALL TOGETHER

SPREAD 1 CUP MARINARA SAUCE OVER THE BOTTOM OF A DEEP DISH LASAGNA PAN
(approx. 3 inches deep). PLACE A SINGLE LAYER OF COOKED NOODLES OVER THE SAUCE,
SLIGHTLY OVERLAPPING AND COVERING THE ENTIRE BOTTOM OF THE PAN. CAREFULLY
SPREAD 1/2 OF THE CHEESE FILLING OVER THE NOODLES, FOLLOWED BY 1/3rd OF
THE SOY MEAT FILLING (as there will be three layers). COVER WITH NOODLES AS
BEFORE, THEN SPREAD THE OTHER 1/2 OF CHEESE FILLING, AND THE SECOND 1/3rd OF THE SOY MEAT
FILLING OVER THOSE NOODLES. COVER WITH NOODLES AGAIN AS BEFORE. AND WITH THE REMAINING
1/3rd SOY MEAT FILLING, MIX IN 1-1/2 CUPS MARINARA SAUCE. SPREAD THE SOY MEAT SAUCE EVENLY
OVER TOP OF THE LASAGNA THEN PLACE A COVER OVER THE PAN AND BAKE AT 350 DEGREES FOR
ONE HOUR. UNCOVER THE PAN, AND IF THE LASAGNA IS DRY, SPREAD 1 CUP OF MARINARA SAUCE
OVER THE TOP. FINALLY, SPRINKLE 4 CUPS OF SHREDDED MOZZARELLA CHEESE EVENLY OVER THE TOP
OF THE LASAGNA AND BAKE FOR ANOTHER TWENTY MINUTES AT 350 DEGREES. ALLOW LASAGNA TO COOL
FOR AT LEAST 15 MINUTES BEFORE SLICING. HEAT THE REMAINING MARINARA SAUCE
TO BE LADLED OVER INDIVIDUAL PORTIONS.



NOTE: IF YOU ARE USING HOME MADE MARINARA SAUCE, DO NOT ADD THE
ONE CUP OF WATER TO THE SAUCE AS CALLED FOR IN THE SOY MEAT FILLING
PART OF THIS RECIPE.


NOTE:: YOU CAN CHOOSE ANY OF A VARIETY OF GREENS TO ADD TO THIS RECIPE
INCLUDING SWISS CHARD, BASIL LEAVES, SPINACH, YU CHOY SUM, OR WHAT EVER HERBS OR
GREENS SUIT YOUR TASTE. STEAM GREENS UNTIL TENDER AND ALLOW TO COOL. THEN,
SQUEEZE THE GREENS IN A CLEAN KITCHEN TOWEL UNTIL MOST OF THE LIQUID IS EXPELLED.
FINELY CHOP THE GREENS AND ADD APPROXIMATELY 2 CUPS OF THE PREPARED GREENS TO
THE LASAGNA JUST BEFORE THE SECOND LAYER OF NOODLES.



MAKES APPROX. 10 SERVINGS.




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