American Lasagna with Vegetarian Ground Beef
August 30th, 2011 by Elise | Printer friendly version
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I’ve been experimenting with meat substitutes lately, so I decided to try making a lasagna with vegetarian ground beef. You can find it in most grocery stores in the produce section along with the tofu and tempeh. We really loved this lasagna and Jason rated it 5 stars! Serve it with something light, like a tasty side salad.
595 calories; 51g protein; 59g carbohydrates; 19g fat; 103mg cholesterol; 1,879mg sodium; 9g fiber
Makes 8 servings
- 1 teaspoon olive oil
- 1 1/2 pound vegetarian ground beef
- 1 large red onion, chopped
- 2 to 4 cloves of garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 29 ounce can diced tomatoes
- 2 – 6 ounce cans tomato paste
- 12 whole wheat lasagna noodles
- 2 eggs, beaten
- 1 – 16 ounce container part-skim ricotta cheese
- 1/2 cup parmesan cheese, plus 2 tablespoons, grated
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 pound part-skim mozzarella cheese, grated
- Add olive oil to a large frying pan. Brown vegetarian ground beef, onion and garlic until onions are golden. Add the basil, oregano, brown sugar, salt, diced tomatoes and tomato paste. Simmer for 30 minutes, stirring occasionally.
- Preheat the oven to 375 degrees.
- Cook the lasagna noodles according to the instructions on the packaging.
- Mix eggs, ricotta, parmesan cheese and parsley together in a medium bowl.
- In a 9×13 inch baking dish, layer 1/3 of the lasagna noodles. Cover with 1/2 of the ricotta mixture, 1/2 of the mozzarella and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce.
- Bake for 30 minutes.