SIGNATURE MONTANA | 75
My grandparents used to make lasagna, their efforts oen taking up
the beer part of a day. is hearty stew has the same big, bold flavors,
but is much easier to make!
INGREDIENTS:
• ½ cup non-dairy Parmesan cheese
• ½ cup pressed, creamed tofu
• 2 pounds plant-based ground beef, cooked according to
package directions
• 2 ½ cups seasoned tomato sauce (if you aren't making your own,
use a full-bodied Arrabbiata or Fra Diavolo sauce)
• 2 ½ cups peeled, diced, cooked tomatoes with their juice
• 4 cups vegetable chicken broth
• 2 vegetable chicken bouillon cubes
• 3-4 tablespoons extra virgin olive oil
• ¾ cup diced onion (red onion works well)
• ¼ cup diced, de-seeded, jalapeno (optional)
• 2 teaspoons minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons chopped fresh basil
• ½ cup plain non-dairy creamer
• 12 lasagna noodles broken into bite-sized pieces
KITCHEN
FROM THE
Lasagna Stew
DIRECTIONS:
Heat the olive oil in a large soup pot. Add the onion, jalapeno, and garlic.
Saute for 1-2 minutes. Add the tomato sauce, diced tomatoes, bouillon,
broth, and seasonings. Stir to incorporate. Add the creamer, creamed
tofu, and Parmesan cheese. Simmer for a few minutes. Add the lasagna
noodles, and simmer according to package directions. Stir in the beef
crumbles. Garnish with chopped basil and serve warm.
Serves 8-10
