Ingredients

• 2 Lbs Lean Ground beef
• 2 x 15oz Cans crushed tomatoes
• 2x 8oz. Containers Oolie Mediterranean dip
• 16oz. Package Lasagne noodle sheets
• 16oz. Pack tofu (regular firm)
• 1 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Teaspoon salt
• 1 Cup dairy-free cheese (choose one that melts)

Instructions

1. Preheat the oven to 400°F.
2. In a large saucepan, brown the ground beef.
3. Stir in the crushed tomatoes and simmer on a medium heat, stirring occasionally, until the liquid has almost evaporated off and the sauce begins to thicken, about 15 minutes.
4. Stir in the 2 containers of Oolie dip.
5. Pulse the tofu, olive oil, lemon juice and salt  in a food processor until you get the consistency of ricotta cheese.
6. Prepare the lasagna sheets according to the package directions and drain.
7. To build the lasagna: Spoon a cup of the meat sauce over the bottom of a 4 Qt (large) rectangular baking dish.
8. Layer 3-4 lasagna noodles, then a thin layer of “ricotta”, a cup of meat sauce, then noodles, “ricotta” etc. until full. End with meat sauce on the top layer.
9. Sprinkle with dairy-free cheese.
10. Bake for 30- 40 minutes until the cheese is melted and golden brown.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, gluten, sesame, coconut, Soy.