My daugther has an allergy to dairy products, so I have been trying to make the classics so that she doesn't grow up weird! But I want them to taste like the real thing. So far I am really happy with my lasagna. I will post more successful recipes as they come.
1 Box of whole wheat lasagna noodles (I like Hodgson Mills)
1 lb pork sausage
1 lb ground beef
3 cloves garlic (crushed)
1 C. vermouth
1 24 oz can chopped tomatoes (hands down the best I have ever tasted are Muir Glen Organic--the Fire Roasted ones), liquid poured out
1 jar of your favorite pasta sauce
1 container of Tofutti sour cream (on the warm side of room temperature, so that it is soft)
2 t dried basil
2 t. oregano
1 t. nutmeg
1 generous C. chopped mushrooms (I use rehydrated Manitou Trading Co Mushrooms)
Preheat the oven to 375
Cook noodles al dente, remove from water and set aside.
Cook sausage and beef together with spices and crushed garlic, when almost done pour in 1 C. vermouth and add the chopped mushrooms and simmer until the juices have reduced.
In a 9x12 pan spread a thin layer of tomato sauce, place a layer of noodles, then a layer of tomatoes, a layer of Tofutti sour cream, then a layer of the meat mixture, then a thin layer of sauce. Repeat this until everything is used up.
Cover with aluminum foil and bake for 45 Minutes, uncover and bake for 15 more. Let sit at least 5 minutes before cutting.