Directions

For the Filling

1. Heat 2 to 3 tablespoons of extra virgin olive oil in a large pot over medium heat

2. Sauté the onion, celery and carrots with a pinch of salt and pepper for 7-8 minutes, stirring occasionally

3. Add in the garlic and sauté for another minute or so

4. Add in the Zoglo's Incredible Ground and cover the pot for 3-4 minutes or until the ground has thawed

5. Use a wooden spoon to crumble the ground, stirring to incorporate all ingredients

6. Add in the passata or your favourite tomato sauce to the pot (make sure to rinse the bottle with the vegetable stock to get out all that tomato goodness)

7. Toss in some fresh basil, stir and let it come to a boil

8. Cover with lid and lower to simmer for 20 minutes

For the lasagna noodles

1. Cook lasagna noodles to package directions (You may need to work in batches if your pot is not very large)

2. When noodles are cooked to package directions, stop the cooking process by removing them from the boiling water and placing them into a large bowl full of cold water

To Assemble

1. Preheat the oven to 425 degrees

2. Place both Daiya shred packages into a bowl and toss

3. Pick your favorite casserole dish and plan your layers... 4 to 5 layers is best!

4. Place a thin layer of Incredible Ground sauce on the bottom of the dish

5. Layer lasagna sheets, sauce and Daiya shred blend

6. Cover with foil or lid and bake in the center of the oven for 15 minutes

7. Remove foil or lid and bake for another 10 minutes

8. Turn heat to broil and watch until the lasagna edges become golden brown (this will take about 4-8 minutes)

9. Let the lasagna rest for 10 minutes before cutting into

10. Garnish with fresh basil and a drizzle of olive oil or chili olive oil.