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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 331.4
  • Total Fat: 11.5 g
  • Cholesterol: 9.4 mg
  • Sodium: 1,106.5 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 6.4 g
  • Protein: 13.8 g

View full nutritional breakdown of Vegan Beef + Sausage Lasanga calories by ingredient
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Vegan Beef + Sausage Lasanga

Submitted by: VIRGINIADVINE

Introduction

Start with the following in a pot:
1 pound (450 g) of tofurky Italian sausage
1 pound (450 g) of yves ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the `meat`.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you donít have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.


16 ounces (2 cups) of daiya italian cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the daiya cheese.
ADD 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9◊13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Now we start building the lasagna layers.

Use a 9◊13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Sprinkle half of a cup of Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.


Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes
Start with the following in a pot:
1 pound (450 g) of tofurky Italian sausage
1 pound (450 g) of yves ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the `meat`.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you donít have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.


16 ounces (2 cups) of daiya italian cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the daiya cheese.
ADD 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9◊13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Now we start building the lasagna layers.

Use a 9◊13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Sprinkle half of a cup of Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.


Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes

Number of Servings: 12

Ingredients

    1 serving of tofurky Italian sausage
    1.5 cups of yves ground beef
    1/2 cup of chopped onions
    2 cloves of garlic chopped
    1 (28 ounce) can of crushed tomatoes
    2 (8 ounce) cans of tomato sauce
    2 (6 ounce) cans of tomato paste
    1/2 Cup of Water
    2 tablespoons white sugar
    1 teaspoon fennel seed
    2 teaspoons fresh Basil leaves chopped
    4 tablespoons fresh Italian parsley chopped
    1 teaspoon salt
    1 teaspoon Italian Seasoning
    1/2 teaspoon ground pepper
    1/2 teaspoon fresh grated nutmeg
    2 cups of daiya shredded mozzarella cheese (italian)
    .5 cup grated Parmesan cheese
    12 lasagna noodles
    ĖServes 12 peopleĖ

Directions



Number of Servings: 12

Recipe submitted by SparkPeople user VIRGINIADVINE.






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