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World’s Best (Now Vegetarian!) Lasagna

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World’s Best (Now Vegetarian!) Lasagna



Ingredients :

  • 1 tablespoon olive oil
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
  • 6 ounces cooked and crumbled ground meat substitute (such as BOCA)
  • 1 (15 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • ¼ cup water
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon white sugar
  • ¾ teaspoon dried basil
  • 1 teaspoon salt, divided
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon fennel seeds
  • ⅛ teaspoon ground black pepper
  • 12 lasagna noodles
  • 1 egg, lightly beaten
  • 1 (15 ounce) container ricotta cheese
  • 12 ounces mozzarella cheese, sliced
  • 6 ounces grated Parmesan cheese
  • cooking spray
  • Methods :

  • Step 1

    Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.

  • Step 2

    Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.

  • Step 3

    Preheat the oven to 375 degrees F (190 degrees C).

  • Step 4

    Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.

  • Step 5

    To assemble lasagna, spread 1/3 of the sauce in a 9×13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.

  • Step 6

    Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

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