Ingredients with Measurements:
- 1 package of lasagna noodles
- 1 container of Tofutti Better Than Ricotta Cheese
- 1 package of vegan ground beef substitute
- 1 jar of vegan marinara sauce
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegan mozzarella cheese, shredded
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking vegan ground beef substitute
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions, drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cook until onion is translucent.
4. Add vegan ground beef substitute to the skillet and cook until browned.
5. Add marinara sauce, dried basil, dried oregano, salt, and black pepper to the skillet. Stir until well combined.
6. In the baking dish, spread a thin layer of the marinara sauce mixture on the bottom.
7. Add a layer of lasagna noodles on top of the sauce.
8. Spread a layer of Tofutti Better Than Ricotta Cheese on top of the noodles.
9. Add another layer of the marinara sauce mixture on top of the Tofutti cheese.
10. Repeat steps 7-9 until all ingredients are used, ending with a layer of marinara sauce mixture on top.
11. Sprinkle shredded vegan mozzarella cheese on top of the final layer of marinara sauce mixture.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
14. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 14g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 900mg
Total carbohydrates: 45g
Dietary fiber: 5g
Sugar: 10g
Protein: 15g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of Tofutti Better Than Ricotta Cheese.
- Ground beef can be used instead of vegan ground beef substitute.
- Any type of vegan cheese can be used instead of vegan mozzarella cheese.
Variations:
- Add sliced mushrooms to the marinara sauce mixture.
- Use spinach lasagna noodles instead of regular lasagna noodles.
- Add sliced zucchini or eggplant to the layers of the lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy in the oven.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen and reheated later.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a portion of lasagna on a microwave-safe plate and heat in the microwave for 1-2 minutes or until heated through. Alternatively, place the lasagna in a baking dish and heat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce to the layers.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the layers to set.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, meat, cheese, and tomato sauce.
Flavor profiles:
The Tofutti Lasagna is savory and hearty with a rich tomato sauce and creamy Tofutti cheese.
Serving suggestions:
Serve the Tofutti Lasagna with a side salad and garlic bread for a complete meal.
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