Shame on me for posting this recipe but Duylinh told me to. I'll confess up front about the shameful part: A big can of low fat GRANDS biscuits. The good outweighs the bad, though: It is vegetarian and you can get lots of healthy greens packed in - even the bitter ones will taste good with this recipe. I've adapted it from the post on the "cdkitchen.com" site - I read that the original recipe comes from a Nun in Minnesota. Also it is very versatile and EASY. Plus you can make a new creation each time.
1 Largest size Reduced Fat GRANDS biscuits
2 1/4 cups spaghetti sauce (Bertolli's Arrabbiata Red Pepper is very good)
2 cups grated cheese (a mix is really nice: mozzarella, swiss, sharp cheddar)
2 garlic cloves, minced or pressed
1/4 c. parmesan cheese
1/2 large or 1 small onion, sliced thin
1 8 oz. container mushrooms, sliced thin OR
1 small eggplant, sliced thin
1/2 bag spinach or 1-2 cups other green (kale works well)
peppers, 1/2 red or green bell pepper, sliced thin
1 serrano pepper, sliced thin
a handful of fresh, chopped basil leaves (optional but great addition)
1 small zucchini, sliced thin
4 green onions, chopped
artichoke hearts, sliced
Pineapple bits, not too many!
anything else you can get away with (I've even used grated cabbage!)
Preheat oven to 350°. Grease the bottom of a 9"X13" pan with olive oil. (just a few drops) Mix the garlic into the spaghetti sauce. Put 1 cup of the sauce in the pan. Cut the biscuits using kitchen shears into the sauce, into 6 or 9 pieces each. Stir in one cup of the cheese. Add the toppings of your choice and mix to combine.
Spread out in pan and pour the remaining 1 1/4 cups sauce and 1 cup cheese over all. Sprinkle with parmesan cheese.
Bake for 35 minutes. Let rest for 10 minutes before serving.
If you come up with a better way to assemble this, let me know.