Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 8
Ingredients
1/2 lb. egg noodles
1 large onioncooked, coarsely chopped
1 lb. vegetable burgers, broken up
10 oz. frozen chopped spinach, thawed and drained, squeezed dry
11 oz. cream of mushroom soup
1 clove garlic, minced
1/2 tsp. dried tarragon
1/2 tsp. dried marjoram
1 egg
1 lb. lowfat ricotta cheese
Instructions
Preheat oven to temperature 375°F. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain. Sauté onion and vegetable burger pieces in a heavy nonstick skillet over medium high heat 5-7 minutes, until brown. Stir frequently to break up burgers. Remove from heat. Stir noodles and next 5 ingredients and salt and pepper to taste into burger mixture. Transfer to a buttered casserole dish and spread evenly. Combine egg and ricotta in a bowl and spread over noodle mixture. Bake 25-30 minutes or until golden. Cool slightly.
