Ingredients
- 6 tablespoons olive oil
- 4 tablespoons lightly salted butter, plus more for greasing the pan
- 3 small onions, finely chopped
- 4 cloves garlic, minced
- 3 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 2 bay leaves
- 2 1/2 pounds plant-based ground beef alternative
- 3 tablespoons tomato paste
- 7 ounces marinara sauce or tomato passata
- 1 1/2 cups red wine
- 1 1/2 cups vegetable broth
- 4 pinches ground nutmeg
- Sea salt and freshly ground black pepper
- 9 no-boil lasagna sheets
- 14 ounces whole milk mozzarella, coarsely grated
- 2 ounces grated Parmesan
Personal Notes
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