On a couple of my radio interviews this week, I mentioned Barb’s heart-healthy Lasagna Recipe and my shock that cooking a lasagna with soy crumbles was, to me, indistinguishable from her lasagna with ground beef. I love the stuff. Several have called the stations wanting the recipe. After you’ve tried it, be sure to post a comment to let us know what you think.
More Information:

• One 12 oz. pkg. soy crumbles (Morning Star Meal Starters Crumbles)
• 32  oz. thick spaghetti sauce (any flavor)
• 1 1/2 cups water
• 2 cups small curd low fat cottage cheese
• 3 cups low fat shredded Mozzarella cheese
• 1/2 cup low fat Parmesan cheese
• 2 eggs
• 1 small package regular lasagna noodles (not the oven ready type)
• salt, pepper, oregano, garlic powder, and basil to taste

In a skillet, add together and heat on low the sauce, water, and soy crumbles. Stir well.
In a large bowl, mix together cheeses, eggs, and spices.
Then layer in a large casserole dish:

• 1 cup sauce
• noodles (3 1/2 noodles/layer)
• 1 1/2 cup sauce
• 1/2 cheese mixture
• noodles
• 1 1/2 cup sauce
• remaining cheese
• remaining noodles
• remaining sauce

Cover the lasagna with aluminum foil and bake at 350 degrees for 1 hour. 
Then uncover the lasagna and bake for another 15 minutes. 
Remove from oven and recover with foil. Let stand 10-15 minutes before serving.