Non-Dairy Lasagna [I Like To Share Recipes]
I finally figured out how to do it! Lazy, Easy, and Delish!
1 package no boil lasagna pasta
Non stick cooking spray
"Ricotta cheese": 1 lb soft tofu
3 eggs
1 Tablespoon garlic powder
1/2 jar Go-Veggie Parmesan cheese substitute
1/4 cup chopped parsley
Note: if I make this recipe again, I will double the "ricotta cheese". It's perfect with sauce and the sharpness of the tomatoes.
3 packages Daiya Mozzarella Cheese shreds
Meat Mixture: 1 lb hamburger
1 lb hot italian sausage, removed from casings (5-6 sausages)
1/4 cup garlic powder, OR 4 cloves fresh minced garlic
1 cup dry red wine
1 tsp salt
2 small jars of your favorite pasta sauce
In a blender, combine all of the "ricotta cheese" ingredients, and blend till smooth, OR in a medium large bowl, crumble the soft tofu to tiny bits, beat the eggs, add the remaining ingredients and stir well until thoroughly mixed.
In a very large frying pan, brown the hamburger and sausage, crumbling while cooking, (if using fresh garlic, add it about 2-3 minutes before the meat is done), and drain the fat. Add the wine, the garlic powder, and the salt, and simmer two or three minutes. Add the pasta sauce, and simmer just until heated through.
Preheat oven to 400F.
Spray a 13" x 9" glass baking dish with non-stick cooking spray. Cover the bottom with 4 no boil strips of lasagna pasta. Spread that with 1/2 of your "ricotta cheese" mixture, and then top that with 1/2 of your meat and sauce mixture. Top the meat and sauce with 1/2 of your mozzarella "cheese" shreds.
Build the next layer with 4 strips of pasta, spread with the rest of the "ricotta cheese", and add the remaining meat mixture. Top this with four more strips of the pasta, and then top that with the last of the mozzarella cheese.
Cover the pan with aluminum foil, place it on a baking sheet with a raised edge, and bake for 35 to 40 minutes.
Remove the pan from the oven, and carefully remove the foil. Some of the mozzarella shreds will stick to the foil, but if you are careful and allow them to cool a bit you can pick the shreds off and return them to the top of the lasagna.
Return the lasagna to the oven, and bake for 10 minutes more.
Important: Let this sit for 10 minutes before attempting to cut it. As ever, always best the next day!
1 package no boil lasagna pasta
Non stick cooking spray
"Ricotta cheese": 1 lb soft tofu
3 eggs
1 Tablespoon garlic powder
1/2 jar Go-Veggie Parmesan cheese substitute
1/4 cup chopped parsley
Note: if I make this recipe again, I will double the "ricotta cheese". It's perfect with sauce and the sharpness of the tomatoes.
3 packages Daiya Mozzarella Cheese shreds
Meat Mixture: 1 lb hamburger
1 lb hot italian sausage, removed from casings (5-6 sausages)
1/4 cup garlic powder, OR 4 cloves fresh minced garlic
1 cup dry red wine
1 tsp salt
2 small jars of your favorite pasta sauce
In a blender, combine all of the "ricotta cheese" ingredients, and blend till smooth, OR in a medium large bowl, crumble the soft tofu to tiny bits, beat the eggs, add the remaining ingredients and stir well until thoroughly mixed.
In a very large frying pan, brown the hamburger and sausage, crumbling while cooking, (if using fresh garlic, add it about 2-3 minutes before the meat is done), and drain the fat. Add the wine, the garlic powder, and the salt, and simmer two or three minutes. Add the pasta sauce, and simmer just until heated through.
Preheat oven to 400F.
Spray a 13" x 9" glass baking dish with non-stick cooking spray. Cover the bottom with 4 no boil strips of lasagna pasta. Spread that with 1/2 of your "ricotta cheese" mixture, and then top that with 1/2 of your meat and sauce mixture. Top the meat and sauce with 1/2 of your mozzarella "cheese" shreds.
Build the next layer with 4 strips of pasta, spread with the rest of the "ricotta cheese", and add the remaining meat mixture. Top this with four more strips of the pasta, and then top that with the last of the mozzarella cheese.
Cover the pan with aluminum foil, place it on a baking sheet with a raised edge, and bake for 35 to 40 minutes.
Remove the pan from the oven, and carefully remove the foil. Some of the mozzarella shreds will stick to the foil, but if you are careful and allow them to cool a bit you can pick the shreds off and return them to the top of the lasagna.
Return the lasagna to the oven, and bake for 10 minutes more.
Important: Let this sit for 10 minutes before attempting to cut it. As ever, always best the next day!
