{"id":4961,"date":"2013-01-16T07:00:08","date_gmt":"2013-01-16T13:00:08","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=4961"},"modified":"2013-01-16T07:01:39","modified_gmt":"2013-01-16T13:01:39","slug":"non-dairy-lasanga","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/non-dairy-lasanga\/","title":{"rendered":"Non-Dairy Lasanga"},"content":{"rendered":"<p style=\"text-align: left\"><a href=\"http:\/\/jolenephilo.com\/staging\/?attachment_id=4963\" rel=\"attachment wp-att-4963\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4963\" alt=\"Non-Dairy Lasagna\" src=\"http:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2013\/01\/IMG_1509.jpg\" width=\"640\" height=\"427\" srcset=\"https:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2013\/01\/IMG_1509.jpg 640w, https:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2013\/01\/IMG_1509-300x200.jpg 300w, https:\/\/jolenephilo.com\/staging\/wp-content\/uploads\/2013\/01\/IMG_1509-449x300.jpg 449w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p style=\"text-align: left\">Today&#8217;s recipe is for non-dairy lasagna. It&#8217;s the same recipe I&#8217;ve used for years and years, but it&#8217;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.<\/p>\n<p style=\"text-align: left\">Hiram&#8217;s comment was, &#8220;You just have to think of it as a new recipe rather than expect it to taste like the old one.&#8221; To be honest, he liked it better than I did. Probably because I like <a href=\"http:\/\/jolenephilo.com\/staging\/2011\/02\/moms-lasagna\/\" target=\"_blank\">the old recipe<\/a> so much. But, at least with the new recipe, we get to eat lasagna again. That&#8217;s a blessing!<\/p>\n<p style=\"text-align: center\"><strong>Non-Dairy Lasagna<br \/>\n<\/strong><\/p>\n<p>1\/2 pound ground beef<br \/>\n1\/2 pound ground pork sausage<br \/>\n16 ounce can tomato sauce<br \/>\n1\/2 cup chopped onion<br \/>\n1\/4 cup chopped green pepper<br \/>\n2 cloves garlic, crushed<br \/>\n1\/2 teaspoon salt<br \/>\n1\/4 teaspoon pepper<br \/>\n1 teaspoon Italian seasoning<br \/>\n16 ounces <a href=\"http:\/\/store.veganessentials.com\/better-than-ricotta-cheese-by-tofutti-p3537.aspx\" target=\"_blank\">Tofutti Better than Ricotta Cheese<\/a><br \/>\n1 cup <a href=\"http:\/\/www.daiyafoods.com\/our-products\/mozzarella\" target=\"_blank\">Daiya non-dairy mozzarella cheese shreds<\/a> (optional)<br \/>\n8 ounces lasagna noodles<\/p>\n<p>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.<\/p>\n<p>While meat sauce simmers, cook noodles according to package directions. Drain in a colander and rinse with cold water.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today&#8217;s recipe is for non-dairy lasagna. It&#8217;s the same recipe I&#8217;ve used for years and years, but it&#8217;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&#8217;s comment was, &#8220;You just have to think of it as a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[1612,1874,1576,2032],"class_list":["post-4961","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-coveted-hiram-seal-of-approval","tag-dairy-free","tag-non-dairy","tag-tofutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Non-Dairy Lasanga - Jolene Philo Staging<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Non-Dairy Lasanga - Jolene Philo Staging\" \/>\n<meta property=\"og:description\" content=\"Today&#8217;s recipe is for non-dairy lasagna. It&#8217;s the same recipe I&#8217;ve used for years and years, but it&#8217;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. 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