- Servings : 8
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 45m
Vegetarian Three-Cheese Lasagna
- 9 lasagne noodles
- 1 tsp vegetable oil
- 1 cup onions, diced
- 2 tsp garlic, minced
- 3 cups canned tomato pasta sauce
- 1½ tsp dried basil
- 12 oz soy-based ground beef substitute
- 2 cups smooth 5% ricotta cheese
- 1 cup shredded low fat mozzarella cheese
- 1/3 cup low fat milk
- 1/4 cup grated Parmesan cheese
- Cooking spray
Preheat oven to 350°F. Fill a large pot with water and bring to a boil over medium high heat. Place in lasagne noodles and cook until tender, which shouldn’t take longer than 14 minutes.
Once noodles are done, pour into a colander and drain properly. Rinse the noodles under cold running water and drain again. Set colander into a large bowl and set aside.
Meanwhile, lightly coat a 13x9 inch baking dish with cooking spray; set aside. Start making the sauce by placing a large non-stick skillet over medium-high heat and lightly coating it with cooking spray. Once skillet is heated add in onions and garlic and sauté until browned. Pour in tomato sauce and dried basil, stir until blended. Allow mixture to come to a boil.
Once sauce is boiling, reduce heat to medium-low and allow to simmer, covered, until sauce has slightly thickened which shouldn’t take longer than 15 minutes. Add in ground soy, stirring until well blended. Simmer for 3 more minutes. Reduce heat to very low and allow to sauce to sit.
Meanwhile make the cheese mixture by mixing together, ricotta, mozzarella, milk and 3 tbsp of the Parmesan cheese, in a large mixing bowl.
Using a ladle, coat the bottom the pre-sprayed baking dish with ¼ cup of the tomato sauce. Arrange 3 noodles over the sauce evenly and sprinkle on half of the cheese mixture to cover the noodles. Coat with ? of the tomato sauce and arrange on the 3 more noodles. Coat with sauce and sprinkle on the remaining cheese mixture. Cover with remaining noodles. Spread on remaining sauce and Parmesan cheese.
Cover lasagne pan tightly with foil and place into the centre of the oven and bake for 20 to 25 minutes. Remove from oven, cut into slices and place onto individual serving plates. Serve at once.
Stored in the fridge in a sealed container, it will keep for up to 2 days.