2 tablespoons olive oil
1 onion, diced
3 cloves garlic, finely chopped
3 cups tomato sauce
1 pound ground meat substitute, crumbled
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup sour cream
2 egg yolks
13 ounces lasagne noodles, cooked according to package directions
1 1/2 cups shredded Cheddar cheese


1. Preheat oven to 350 degrees F. In a large skillet over medium heat, heat oil. Add onions and garlic; cook until fragrant, about 2 minutes. Add tomato sauce, mix well, bring to a simmer. Add crumbled ground meat substitute, mix well, and set aside.
2. In a large bowl, combine ricotta, mozzarella, Parmesan, sour cream and egg yolks. Mix well.
3. In a lightly oiled 9 x 4-inch baking dish, layer in the following order: noodles, sauce, noodles, ricotta cheese mixture, noodles, sauce and remaining noodles. Top with Cheddar; bake about 30 to 40 minutes or until heated through. Cool slightly before cutting to serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

Ground meat substitute can be found in the freezer section of health food stores.

Four Cheese Vegetarian Lasagne
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