LASAGNA BOLOGNESE

SERVES 4 TO 6 PORTIONS

2 tbsp. olive oil

227g (8oz) sliced mushrooms

1 (8oz.) package seitan, sliced

1 tsp. dried basil

1/4 tsp. crushed red pepper

1 tsp. sea salt

1 tsp. freshly ground black pepper

2 (26oz.) jars marinara sauce

1/2 cup soy, almond, or rice milk

2 tbsp. brown sugar

454g (16oz) no-boil lasagna noodles

Vegan Ricotta

NUTRITIONAL VALUES

Calories: 677kcal
Fat: 18.9g (5g S.Fat)
Carbs: 72.7g
Protein: 48.4g
Sugar: 30.7g
Sodium: 2352mg

METHOD

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Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.

In a large non-stick skillet over medium-high heat, heat the oil. Cook until the mushrooms are almost soft. Continue to cook until the seitan is lightly browned. Combine basil, red pepper, salt, and pepper in a mixing bowl. Continue to cook for 1 minute more. Remove from the heat and place the mixture in a food processor. Pulse about 15 times, or until the mixture is coarsely chopped.

FOR THE SAUCE
Combine marinara sauce, non-dairy milk, and brown sugar in a large bowl. Stir until combined.

TO ASSEMBLE AND BAKE THE LASAGNA
Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Spread another layer of sauce, half of the Bolognese mixture, 4 noodles, half of the ricotta, 4 noodles, sauce, the remaining Bolognese mixture, 4 noodles, half of the ricotta, 4 noodles, sauce, the remaining ricotta, 4 noodles, and 4 more noodles. Serve with the remaining sauce on top.

Cover with foil and bake for 45 minutes, or until the noodles are tender and the sauce is hot and bubbling. Remove from the oven and set aside for 5 minutes before serving.