This lasagna is so fabulous that nobody will ever suspect there’s no meat in it. The ground soy tastes like ground beef or chicken with all the healthy components of soy, which is known to help in the fight against heart disease and cancer. If you want a spicier flavor, try the Mexican flavored ground soy or add a teaspoon of hot sauce.
1. Bring a large pot of water to a boil, add the lasagna noodles and cook 12 to 14 minutes or until tender. Drain. Rinse under cold running water and drain again. Set aside.
2. For the sauce, spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onion and garlic and cook, stirring frequently, until browned, about 5 minutes. Stir in the tomato sauce and basil. Bring to a boil, then reduce the heat to simmer. Cover and cook for 12 to 15 minutes, or until slightly thickened. Stir in the ground soy and simmer for 3 more minutes. Set aside.
3. For the cheese mixture, stir the ricotta, mozzarella, milk and 3 Tbsp of the Parmesan together in a bowl.
4. Spread 1/4 cup of the tomato sauce over the bottom of a 13-by 9-inch glass baking dish. Top with three noodles. Spread half the cheese mixture over the noodles. Top with one-third of the tomato sauce. Top with three noodles. Spread the remaining cheese mixture over the noodles. Top with one-third of the tomato sauce. Top with the last 3 noodles.
5. Spread the remaining tomato sauce overtop. Sprinkle with the remaining 1 Tbsp Parmesan cheese. Cover the pan tightly with foil.
6. Bake in the center of the oven for 20 minutes or until hot. Garnish with the basil or parsley.
9 lasagna noodles
1 tsp vegetable oil
1 cup diced onion
2 tsp minced fresh garlic
3 cups tomato-based pasta sauce
1 tsp dried basil
12 oz soy-based ground beef substitute
2 cups light smooth ricotta
1 cup shredded part-skim mozzarella
1/3 cup low-fat milk
1/4 cup grated Parmesan cheese
3 Tbsp chopped fresh basil or parsley
Nutritional Analysis per Serving
Protein 26 g
Fat 9.2 g
Saturated 5.2 g
Carbohydrates 35 g
Sodium 593 mg
Cholesterol 30 mg
Fiber 5.4 g
Prep Time: 10 minutes
Cook Time: 43 minutes
Make Ahead: Assemble the lasagna to the baking stage up to a day in advance; refrigerate. Bake just before serving, adding 10 minutes to the baking time. Reheat leftovers in a 350ºF for 10 minutes, or until warmed through.