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Bolognese Lasagna

This scrumptious Bolognese style lasagna is healthy and delicious!

by Marie Oser

November 10, 2009

Serves: 12
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Serves 12

What You Need for the Filling:

  • 1 10-ounce package chopped spinach, thawed and drained
  • 1 (20.6 gram) package Tofu Hero Italian Herb Medley
  • 2 12.3-ounce package silken tofu, drained
  • 2 large cloves garlic, minced
  • 1/4 cup soy Parmesan cheese
  • 2 tablespoons mellow white miso
  • 2-1/2 tablespoons dry vermouth
  • 1/3 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil

What You Need for the Ground Beef Layer:

  • 1-1/2 teaspoons olive oil
  • 1 tablespoon minced dried garlic
  • 1/4 teaspoon crushed red pepper
  • 1 (12-ounce) package vegetarian ground beef
  • 1 (16-ounce) package no-cook lasagna noodles
  • 2 (26-ounce) jars fat-free tomato sauce

What you do:

  1. Preheat oven to 350 degrees. Place tofu in a large bowl and mash with a potato masher. Add spinach, Tofu Hero, garlic, and Parmesan. In a small bowl, blend miso with vermouth and add remaining filling ingredients. Mix thoroughly and set aside.
  2. In a 10-inch frying pan over medium heat, warm oil, dried garlic, and crushed pepper for 1 minute. Add ground beef, reduce heat, and simmer 10 minutes, stirring frequently. Add 1 cup tomato sauce. Set aside.
  3. Spread 1 cup of tomato sauce evenly on bottom of a 9 x 13-inch baking pan. Layer on noodles, then spinach filling, then noodles, then sauce, then ground beef, then noodles. Cover noodles with remaining sauce and sprinkle with Parmesan and dried basil.
  4. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. Let sit for 10 minutes before serving. This dish reheats well.

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