They Don’T Know It’S Vegetarian Lasagna

• 1 pound mozzarella cheese, grated (about 4 cups packed)
• 1 32-ounce container ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 cup Textured Vegetable Protein
• 39 oz prepared tomato sauce (1 1/2 jars)
• 8 fresh basil leaves
• 1/2 onion, chopped finely
• 2 cloves garlic minced
• 1 16 oz package lasagna noodles

1. Cook lasagna noodles according to directions on package. Rinse in cold water to cease cooking.
2. Preheat oven to 350u0b0F.
3. Prepare textured vegetable protein with boiling water, set aside. Saute onion and garlic in olive oil. Add chopped basil, tomato sauce, and TVP to onion and garlic, gently cook, stirring frequently for 10 minutes.
4. To arrange lasagna, coat bottom of large, non-stick lasagna pan with a thin layer of the sauce. Cover with 4 to 5 noodles. On top of noodles, place 8 ounces of ricotta, dotted evenly over surface, and 4 ounces of grated mozzarella. Repeat the layer, beginning with sauce, two or three times, until all of the noodles have been used, ending with ricotta, mozzarella and sauce on the top.
5. Spread 1/3 cup of grated parmesan evenly over the top.
6. Cover with aluminum foil and bake 45 minutes, uncover and bake 5 - 10 minutes longer. Let stand 15 minutes before serving. Freezes and reheats well.

mozzarella cheese, ricotta cheese, parmesan cheese, olive oil, onions, tomato sauce, basil, onion, garlic, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/they-don-t-know-it-s-vegetarian-lasagna-1202819 (may not work)