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Kosher Meat Lasagna

Kosher Meat Lasagna

On tasting my lasagna, Italian converts to Judaism swear it must be treif (non-kosher). The secret to making this taste like the real deal, in addition to the mock cheese layers, is in the fennel seed and red pepper flakes, which make the meat sauce taste as though it contains sausage. I usually double and sometimes triple this recipe! Trust me, you’ll want leftovers.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


For the sauce

  • 2 T. olive oil
  • 2 lbs. ground beef
  • 1 onion, chopped
  • 16 oz. can tomato sauce
  • 3 oz. tomato paste
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/2 t. oregano
  • 1/4-1/2 t. crushed red pepper flakes (to taste)
  • 3/4 t. ground fennel seed
  • 1 T. basil

For the mock cheese layer

  • 12 oz. tofu
  • 4 egg yolks
  • 4 t. corn or canola oil
  • 1 1/2 t. garlic salt
  • 1 T. flat-leaf parsley

For the assembly

  • 6-8 lasagna noodles, boiled and drained


  1. Heat olive oil in Dutch oven on medium heat. Brown meat and onion in oil until meat is no longer pink.
  2. Add tomato sauce, tomato paste, salt, pepper, oregano, crushed red pepper flakes, ground fennel seed, and basil. Simmer, uncovered, for 30 minutes.
  3. Place tofu, egg yolks, oil, garlic salt, and parsley in blender or food processor and blend or process until smooth. Set aside ¼ cup of the tofu mixture to be used for topping the lasagna.
  4. Grease a 1 ½ quart rectangular baking dish. Make a bottom layer of 3-4 lasagna noodles. Spread with half of the tofu mixture. Ladle on half of the meat sauce. Repeat.
  5. Take reserved ¼ cup tofu mixture and place dollops of the mixture atop the lasagna. Flatten the dollops slightly with the back of a spoon moistened with water.
  6. Bake at 375 degrees Fahrenheit for 25 minutes or until sauce is bubbling.
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