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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I make this lasagna vegetarian by using mock ground beef crumbles. Use one package of frozen mock ground beef crumbles - made by Morningstar, Boca or Quorn. This can also be made for meat eaters, too, by using 12 oz very lean ground beef instead. Ingredients:
1 tablespoon olive oil |
1 (12 ounce) package vegetarian ground beef |
1/2 cup vegetable stock |
1 small onion, chopped |
1 garlic clove, minced |
16 ounces lasagna noodles |
1 1/2 cups grated emmenthaler cheese |
3 tablespoons butter |
1 tablespoon flour |
1/2 cup milk |
1/4 cup white wine |
salt |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Cook lasagna noodles according to package directions.
3. While lasagna is cooking, saute onion and garlic.
4. Add the ground beef and brown. When finished, add 1/2 cup broth and set aside.
5. Make the white sauce: melt butter in separate saucepan. Whisk in flour and milk and stir until slightly thickened. Add 1/2 cup grated Emmental and 1/4 cup white wine. Cook until cheese is melted and integrated. Mix in parmesan and salt.
6. You will have 1 cup Emmental remaining - Set aside 1/2 cup of the remaining Emmental cheese for later. You will use the other 1/2 cup as directed in the next step.
7. Assemble lasagna: spread 1 cup of the white sauce on the bottom of a 9x13 inch baking pan. Add a layer of lasagna noodles and spread some of the beef mixture on top. Sprinkle a bit of the Emmental on top. Cover with another layer of lasagna noodles. Repeat this process until all noodles and beef is used, finishing with a layer of noodles.
8. Pour remaining white sauce on top and sprinkle reserved 1/2 cup Emmental on top.
9. Cover with foil and bake for 40 minutes.
10. Remove foil and bake for another 15 minutes or until cheese on top is melted and slightly browned.
11. Allow to stand for 15 minutes after removing from oven.
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