Perfectly Pareve Lasagna

The ‘best’ lasagna recipes combine layers of meat sauce, pasta and cheese.

This presents a problem for people who are trying to keep Kosher. We don’t mix dairy products and meat products in one recipe.

One way around this is to use vegan plant based “cheese” with meat. Or use vegan plant based “meat” with real cheese.

Some people do not have easy access to Kosher meat, nor Kosher cheeses, so here is a recipe that is totally dairy free and meat free. We call that “Pareve” in Hebrew.

But it is just as delicious as the real thing “they say.” Enjoy!

Ingredients:

Kosher “Mock” Ground Beef? Try here…

• 1 tbsp minced garlic
• 2 sliced medium onions
• 1/2 cup sliced mushrooms
• 1/2 package (6 oz) of “mock ground beef“
• 3 tablespoons Galilee Green Olive Oil
• 2 eggs
• 1/2 package (4 oz) of “mock Mozzarella cheese“
• 1/2 package (3 oz) of “mock grated Parmesan cheese“
• 2 tablespoons finely chopped basil, baby spinach and/or scallions
• ½ teaspoon salt
• ½ teaspoon pepper
• 1.5 cups marinara or tomato sauce
• oven ready Lasagna noodles (wheat or gluten free corn/rice)

Directions:

Kosher “Mock” Mozzarella? Try here…

1. Pre-heat the oven to 375F
2. Warm saute pan on medium heat and add olive oil.
3. Saute sliced onions and minced garlic with a little salt for about 5 minutes.
4. Add sliced mushrooms and continue to saute for a minute.
5. Add crumbles of “ground beef” and continue to saute for another 5 minutes until beef is brown.
6. Add the tomato/marinara sauce and cook for another 3 minutes and set aside.
7. Combine eggs, Mozzarella, basil, spinach, scallions and spices in a large bowl.
8. To assemble, spread a thin layer of the meat sauce on the bottom of each pan. Add a layer of lasagna pieces lengthwise over the meat sauce. Add a layer of the cheese mixture. Spoon another layer of meat sauce over the cheese mixture. Repeat layers.
9. Place rolled eggplant on top of the sauce and repeat with the rest of the eggplant and cheese mixture
10. Top the lasagna with the remaining sauce and Mozzarella, and sprinkle the Parmesan on top.
11. Wrap each lasagna pan tightly with aluminum foil – make sure foil doesn’t touch the cheese. You can top the cheese with more baking paper before wrapping in foil.
12. Bake until hot and bubbly, approximately 45-50 minutes. Let stand for several minutes before serving. Enjoy!

This dish tastes so rich and is lovely with a fresh Israeli salad.

ENJOY!!

Even Italian recipes taste better with
Galilee Green Extra Virgin Olive Oil

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