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Lasagna
Cheese Filling - option 1:
- 2 cups (480 ml) ricotta cheese
- 1 cup (240 ml) grated Mozzarella
Vegan "Cheese" Filling - option 2:
- 1/2 lb (.23 kg) firm tofu, drained
- 1/2 tbsp (8 ml) lemon juice
- 1 tsp (5 ml) dried
basil
- 3/8 tsp (2 ml) salt
- 1/2 tsp (3 ml) chopped shallots
- 3
slices Tofutti Soy Mozzarella, chopped into small pieces.
Other:
- 14 lasagna strips, cooked according to
package instructions
- 2 tbsp (60 ml) olive oil
- 1/2 cup (120 ml)
chopped onion
- 1/2 cup (120 ml) chopped green pepper
- 1/2 pkg Yves Veggie Ground Round Original
- 1 can
(approx. 14 oz., 210 ml) tomato sauce
- 1/4 cup (60 ml) water
-
1 tbsp (15 ml) sugar
- 1 tsp (5 ml) salt
- 1 1/4 tsp (7 ml) Italian
seasoning
- freshly ground pepper
To make the cheese
mixture, combine the ricotta and mozzarella. To make the vegan version, mash
the tofu with a potato masher and add the lemon juice, dried basil, salt, and
shallots and mix well. Add the veggie mozzarella and mix
again.
Heat the olive oil over a medium heat and add the
onion and green pepper. Cook until the onion is transparent and then add the
veggie ground round, stirring to combine the mixture. Mix together the tomato
sauce, water, sugar, salt, Italian seasoning and pepper and add to the pan.
Bring to a boil, cover, reduce heat and simmer for 15
minutes.
To assemble the lasagna, coat a 12 x 12 x 2 inch
(30x30x5 cm)(approx.) baking dish with cooking spray. Put a layer of noodles on
the bottom, then add 1/3 of the tomato mixture and half of the "cheese" mixture
. Add another layer of noodles, tomato mixture and "cheese." Add one more layer
of noodles and top wih the last 1/3 of the tomato mixture, covering the top
noodle layer well. (If your baking dish is smaller in area, but deeper, you may
have to use four layers, adjusting the amount between layers accordingly.
Always top with the tomato mixture, though, covering the top noodles, so they
do not dry out.) Bake at 350F (180C) for 25 minutes. Remove, cover and let
stand for 5 minutes before cutting into serving pieces. Serves
4.
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