How to Make World's Best (Now Vegetarian!) Lasagna - A Step-by-Step Guide

Lasagna is a classic Italian dish that has been enjoyed by people all over the world for centuries. Traditionally made with layers of pasta, meat, and cheese, it has long been a favorite for family gatherings and special occasions.

However, with the rise in popularity of vegetarian and plant-based diets, many people have been looking for a delicious alternative to the traditional meat-filled lasagna. That's where our recipe comes in - we've created a vegetarian version of the classic ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 30 mins
  • Additional Time: 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 12
  • Yield: 1 lasagna

  • 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.
  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
  • To assemble lasagna, spread 1/3 of the sauce in a 9x13-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.
  • 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.
  • Nutrition

    366 cal.

    • Total Fat: 15g
    • Saturated Fat: 8g
    • Cholesterol: 57mg
    • Sodium: 1026mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 27g
    • Vitamin C: 11mg
    • Calcium: 519mg
    • Iron: 3mg
    • Potassium: 467mg