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In
a pot, sauté onions in olive oil for about 5-6 minutes
on medium heat. Crumble veggie ground round into pot and
add the pasta sauce. Stir well. Add the herbs and black
pepper. Turn the heat to low and simmer for about 30 minutes
- 1 hour (the longer you leave it to simmer, the more flavour
it will have). Stir often.
Only
make the white sauce when you are ready to put the lasagna
together. To make the white sauce, melt the margarine in
a sauce pan, add the flour and whisk into a paste. Add soy
milk, and continue whisking until the mixture thickens.
Lightly
grease a lasagna pan and place 3 noodles on the bottom.
Pour 1/3 of the white sauce over the noodles. Spread half
of the meaty sauce on top of the white sauce and noodles.
Make one more layer of noodles and use 1/3 of the white
sauce and the remaining meaty sauce. Place noodles on the
top and pour the remaining white sauce over the lasagna.
Cover
the dish with aluminum foil and bake in a 375° oven
for 30 minutes. Let cool for 5-10 minutes before serving.
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