Kosher Vegan Lasagna

This is almost too easy. Feel free to simply substitute soy cheese for dairy cheese and vegetarian ground beef substitute for meat in your favorite recipe. Or, use the recipe below. Ingredients 1 pound vegetarian ground beef substitute 1 cup chopped onion (frozen is fine) 2 cloves garlic, minced (or 2 tsp canned minced garlic) 1 14 oz can Italian (Basil, Garlic, and oregano) seasoned diced tomatoes 1 6-ounce can Italian (Basil, Garlic, and oregano) seasoned tomato paste 1-1/2 teaspoons basil 1 tablespoon oregano 1 teaspoon fennel seed 1/4 teaspoon salt 9 packaged dried lasagna noodles 1-1/2 cups (6 oz) shredded vegetarian mozzarella cheese 1/4 cup (1 oz) grated vegaterian Parmesan cheese 1/4 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil Directions: Heat olive oil in a saucepan. You MUST use the oil because vegetarian meat substitutes are mostly fat free and will stick to your pan and burn. Cook beef substitute, onion, and garlic until onions are translucent. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to a boil then reduce heat. Simmer, covered, for 15 minutes; stir occasionally. Simmering allows the flavors to penetrate the unflavored beef and onions. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well. Mix shredded cheese and grated cheese. If you can't find grated vegetarian Parmesan, then just add more grated cheese in your choice of flavor. Hold back an ounce or two of cheese. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with 1/4 of beef substitute and tomato mixture. Top with 1/4 shredded cheese mix. Repeat layers until out of noodles. Top with sauce. DO NOT TOP WITH REMAINING SOY CHEESE! Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Sprinkle held back cheese on top AFTER you pull the lasagna out of the oven. Otherwise, the soy cheese will burn. If you put it on as soon as the lasagna comes out of the oven, it'll melt nicely instead.