Family Lasagna
Recipe By: Dave Mathews
Serving Size: 8
Preparation Time: 45 minutes
2 tablespoons olive oil
2 onions chopped
2 cloves garlic, minced
1 pounds ground beef
1 can 28oz Diced Tomatoes
1 cup beef broth
1 5 1/2oz can tomato paste
2 tablespoons dried oregano
1 tablespoon dried basil
Pepper
Ricotta cheese: (450gr Tofu, 2 garlic cloves, 1/4 c olive oil, 1 tsp basil, oregano and parsley, salt & pepper, corsly chop)
284grs Vegan Gourmet Soya Mozzarella
55grs Vegan Grated Soy Parmesan flavor topping (1/2 container)
1 egg (replacer)
12 lasagna oven-ready noodles
1. In a large pot heat oil over medium heat, add and soften onions for a few minutes, add garlic for a minute then add beef and cook till no longer pink. Drain the fat.
2. Add tomatoes, broth, tomato paste, oregano, basil; bring to a boil. Reduce heat to medium-low and simmer uncovered for 30 minutes. Season with pepper.
3. Prepare Ricotta cheese replacement, combine with shredded soya mozzarella (keep 1/2 cup mozzarella for the top), soy parmesan and an egg (replacer).
4. Cover of bottom of 13×9 inch baking dish sparingly with some sauce. Top with 4 lasagne noodles, 1/2 tofu-soya mixture, 1/3 sauce, noodles, other 1/2 tofu-soya mixture, 1/3 sauce, noodles, last 1/3 of sauce and sprinkle with soy mozzarella.
5. Cover with aluminium foil and bake in 375° oven for 40 minutes. Remove foil and bake for an extra 15 minutes. Remove from oven and let stand 15 minutes.
This can be prepared a day early and reheated.
