Lasagna (Meat, Vegetarian or Vegan)

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Ingredients:

24 lasagna noodles (uncooked)
8 cups mozzarella cheese (for vegan option substitute cashew cheese)
1 cup parmesan cheese (shredded) (omit for vegan option)

SAUCE:
2 cups reconstituted Vegeburger Crumbles, or Turkey burger
16 oz. Tofurkey vegan Italian Sausage (5-6 sausages), or Turkey Sausage
2 onions - diced
4 cloves garlic - minced
4 T tomato paste
2 tsp Italian Seasoning

CHEESE MIXTURE:
4 cups ricotta cheese (for vegan option substitute Mori-nu Tofu)
1/2 cup fresh parsley - chopped fine
2 eggs beaten (for vegan option substitute cashew cheese)

Yield: 24 servings

Directions:

1. Heat oven to 350 degrees F.
2. Cook pasta al dente according to the package directions.
3. Rinse pasta under cold watch and set aside.
4. Grate the vegan sausage
5. Brown the sausage, onion, and garlic over medium high heat.
6. Stir in the pasta sauce, tomato paste, Italian seasoning and Vegeburger.
7. Simmer sauce mixture for 5 minutes.
8. Make the cheese mixture by combining 1 1/2 cup mozzarella, 1/4 cup parmesan cheese, ricotta, parsley and egg.
9. Add 1 cup of the meaty sauce to a 9x13 casserole dish and spread until the base of the dish is evenly covered.
10. Lay in 3 lasagna noodles. Layer with 1/3 of the cheese mixture and 1 cup of the meat sauce.
11. Repeat twice more.
12. Finish with 3 noodles topped with remaining sauce.
13. Cover with wax paper and foil. Bake 45 minutes.
14. Uncover, sprinkle with remaining cheese and bake an additional 15 minutes or until browned and bubbly. 
15. Rest 10-15 minutes before cutting.

Resting is not required when re-heating.


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