Cheesy Bolognese Lasagna

13 Jul

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Cheesy Bolognese Lasagna

Serves 4-6

9 dry lasagna noodles

1 2/3 + 1/4 c tomato sauce

2 tsp. olive oil

165 g/1 cup (3 svg.) meatless ground (I love Ives brand)

1 Tbsp. Italian seasoning

1 tsp. minced garlic

1/2 c ricotta (Tofutti brand)

4 t parmesan (of course Parmela brand if your local Whole Foods Market has it, if not Galaxy Foods makes a yummy vegan parm)

4 slices Daiya brand provolone

Directions:

Preheat the oven to 375 degrees fahrenheit. If the noodles need to be cooked before assembling the lasagna, do this now.

In a medium nonstick sauté pan heat the 2 tsp. olive oil over medium heat. Sauté the meatless grounds, the remaining 1 cup sauce, garlic, and seasoning.  Let cook 3-5 minutes.

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Cover the bottom of a 9×9 square baking dish with 1/4 cup tomato sauce then top with 3 lasagna noodles, trim edges if necessary.  Spread 1/4 cup ricotta over the noodles then spoon about 1/2 of the meatless grounds over that.  Layer 3 more noodles over this then repeat the ricotta and meatless ground mixture.  Top with the final 3 noodles, place the 4 slices evenly on top, and spread 2/3 cup tomato sauce being sure to cover all the noodles and cheese.  Sprinkle with parmesan cheese and bake for 35-45 minutes.  Remove from the oven and let the lasagna sit for about 5 minutes to settle.  Slice into 4 pieces, serve, and enjoy (:

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One Response to “Cheesy Bolognese Lasagna”

Trackbacks/Pingbacks

  1. Secret Recipe Club – Mozzarella Sticks | Annie's Noms - August 23, 2013

    […] was really eye opening! There was Cheesy Lasagna, Apple Cider and Cinnamon Donuts and Potato Patties. Lots of things I need to try! After reading […]

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