Directions
- 1Heat oil in a large pot over medium heat.
- 2Add in the onion and carrot and cook for 5 minutes.
- 3Add in the garlic and sauté for about 1 minute, until fragrant.
- 4Add beef and pork (if using) and cook while breaking it up with the back of a wooden spoon.
- 5Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon cubes, oregano and basil. Bring to a simmer, then reduce heat to low and gently simmer.
- 6Season with desired amount of salt and pepper (I use salt and pepper to taste) and sugar.
- 7Adjust salt, pepper and dried herbs to your taste.
- 8In a large pot, melt butter over medium heat.
- 9Remove from hot plate and whisk in the flour until well blended.
- 10Place pot back onto stove, reduce heat down to low and slowly whisk in half of the milk until smooth and lump free from lumps.
- 11If the sauce is too thick, add a little more milk. If it's too thin, increase heat to medium and continue cooking sauce while stirring occasionally until it reaches desired consistency.
- 12Add in the parmesan cheese and remove from heat.
- 13Season with salt and pepper.
- 14Preheat oven to 350°F (175°C).
- 15Spread 1 cup of meat sauce on the base of a 9 x 13 inch baking dish.
- 16Layer over the meat (if needed) with 2 cups of meat sauce (or more, depending on your pan) and then a layer of mozzarella cheese.
- 17Repeat layering using the remaining cheese for the top layer.
- 18Bake in oven for 30 minutes, or until golden brown and bubbly.
- 19Let cool slightly before serving.
- 20Drain excess water off of tofu.
- 21Using a spatula or potato masher, break tofu up into thick chunks in a skillet.
- 22Cook over medium-high heat for 3-4 minutes, until the tofu releases its water.
- 23Add remaining ingredients (except green onions and hot sauce), stirring to combine.
- 24Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs.
- 25Add a splash of additional salt and pepper to taste, and serve topped with green onion and hot sauce if desired.
- 26Once the tofu has the right consistency, is yellow in color and everything is thoroughly warm, turn off heat.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 4 cloves garlic cloves, minced
- 24 ounces ground beef mince
- 10 ounces ground pork mince, or beef
- 24 ounces crushed tomatoes
- 14 ounces Passata
- 3 heaped tablespoons tomato paste, (I use garlic and herbs flavoured)
- 2 beef or vegetable bouillon cubes, (crushed)
- 1 teaspoon dried oregano and basil
- 1 1/2 teaspoon sugar, (if desired)
- salt and pepper, (season to your tastes)
- 4 tablespoons butter
- 1 1/4 cup all purpose or plain flour
- 3 cups milk
- 1 cup fresh lasagna sheets
- 1 cup Parmesan cheese, freshly shredded
- 17 ounces mozzarella cheese, shredded
- 2 tablespoons fresh mozzarella cheese
- 2 tablespoons fresh parsley
- 2 tablespoons honey
- 1 tablespoon yellow prepared mustard
- 2 teaspoons Dijon mustard
- 1 1/4 cup mayonnaise
- 2 tablespoons Barbecue Sauce Heinz Classic Original
- 2 teaspoons lemon juice
- 7.5 oz Tofu
- 0.5 cup Mixed vegetables
- 1.5 tsp Nutritional Yeast
- 0.5 tsp Dijon mustard
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.25 tsp Turmeric
- 0.25 tsp Cumin, ground
- 0.5 dash Salt
- 0.5 stalk Onions
- 0.5 tsp Pepper or hot sauce
- 1 serving bell pepper
Equipment
large potskilletspatulapotato masher9 x 13 inch baking dishoven
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