Prep 30 mins
Cook 55 mins
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.
- 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
- 2 tablespoons grated parmesan cheese
- Preheat oven to 375 degrees.
- Cook lasagna noodles according to package directions.
- While lasagna is cooking, saute onion and garlic.
- Add the ground beef and brown. When finished, add 1/2 cup broth and set aside.
- 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.
- 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.
- 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.
- Pour remaining white sauce on top and sprinkle reserved 1/2 cup Emmental on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 15 minutes or until cheese on top is melted and slightly browned.
- Allow to stand for 15 minutes after removing from oven.