Cheesy Bolognese Lasagna
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 slices Daiya brand provolone
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.
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 (: