Today’s recipe is for non-dairy lasagna. It’s the same recipe I’ve used for years and years, but it’s made with non-dairy ricotta cheese and non-dairy mozzarella-style shreds. Hiram and I ate it this weekend, and it received the coveted Hiram seal of approval.
Hiram’s comment was, “You just have to think of it as a new recipe rather than expect it to taste like the old one.” To be honest, he liked it better than I did. Probably because I like the old recipe so much. But, at least with the new recipe, we get to eat lasagna again. That’s a blessing!
Non-Dairy Lasagna
1/2 pound ground beef
1/2 pound ground pork sausage
16 ounce can tomato sauce
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
16 ounces Tofutti Better than Ricotta Cheese
1 cup Daiya non-dairy mozzarella cheese shreds (optional)
8 ounces lasagna noodles
Preheat oven to 350 degrees. Brown meat in a skillet. Drain and rinse to remove fat. Return to skillet and add onions and green pepper. Saute for 2-3 minutes. Add crushed garlic, Italian seasoning, salt, pepper, and tomato sauce. Stir well and bring to a boil, then turn down and simmer uncovered.
While meat sauce simmers, cook noodles according to package directions. Drain in a colander and rinse with cold water.
Spray a 9 x 13 pan with cooking spray. Arrange 1/3 of lasagna noodles in bottom of pan. Spread with 1/3 of meat mixture, 1/3 of cottage or ricotta cheese, and 1/3 of mozzarella. Repeat two more times. Bake uncovered for 1/2 hour.
