My friend, Bethany Murphy, encouraged me to do a "trayf" Shabbat meal for parshat Pinchas, where we would eat kosher versions of all our favorite "trayf" foods.
This lasagna I threw together was the centerpiece of the meal. I hope you enjoy the recipe as much as we BTs did. But fair warning: you might get raised eyebrows ;o).
- Cook Time
- Prep Time
- 12 ServingsServings
- 1.5 pound ground beef
- 1 pound sweet Italian sausage use
- .5 cup onion peeled and minced
- 2 garlic cloves peeled and crushed
- 1.5 teaspoon dried basil
- .5 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 4 tablespoon fresh parsley chopped
- 28 ounce Muir Glen fire roasted diced tomatoes
- 12 ounce tomato paste
- 13 ounce tomato sauce
- .5 cup water
- 2 tablespoon sugar
- salt to taste
- pepper to taste
- 8 ounce Tofutti plain better than cream cheese
- 2 bag Daiya mozzarella style shreds
- olive oil as needed
- 1 box oven ready lasagna noodles
Saute onions until translucent in olive oil. Mix in the ground beef, garlic, and sausage. Cook until beef and sausage coins has browned. Add the fire roasted tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer together, covered, for about 1.5 hours, stirring occasionally. At the end of cooking time, stir in the tofutti cream cheese until it melts throughout the entire meat sauce. Adjust seasonings to taste.
In a bowl, mix the Daiya shreds with the rest of the parsley.
Assembly time: Grease a deep baking pan. Spread a layer of meat sauce. Put down noodles & top with Daiya cheese. Add half of the meat mixture & top with Daiya cheese. Add another layer of noodles, Daiya cheese, meat sauce, Daiya cheese, and noodles. The last layer was only sauce & Daiya cheese. Cover pan with greased foil. Greasing the foil ensures that you can get the foil off the top of the lasagna when you're done cooking.
Put the lasagna in the preheated oven at 375 degrees for 30 minutes. Remove the foil and bake for another 25 minutes. Let rest 15 minutes before serving.