Amazingvegetarianorveganlasagna Recipes

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA

World's Best (Now Vegetarian!) Lasagna image

The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

Provided by Juliana Hale

Categories World Cuisine Recipes European Italian

Time 3h15m

Yield 12

Number Of Ingredients 22

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

Steps:

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 Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g

EASY VEGETARIAN LASAGNA

Easy Vegetarian Lasagna image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 to 2 large shallots, thinly sliced (about 3/4 cup)
10 ounces fresh mushrooms, such as shiitakes or buttons, chopped (about 3 cups)
1 pound frozen kale or spinach, thawed
Kosher salt and freshly ground black pepper
One 9-ounce box no-boil lasagna noodles, broken into 2-to-3-inch pieces
2 cups heavy cream
4 cups part-skim ricotta cheese
1/2 cup grated Parmesan
1/2 teaspoon ground nutmeg
1 cup shredded mozzarella
1/8 teaspoon red pepper flakes

Steps:

1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.

AMAZING VEGETARIAN OR VEGAN LASAGNA

Amazing Vegetarian or Vegan Lasagna image

This lasagna is low in fat and is much better for you than most lasagna recipes. This recipe started with the back of a lasagna noodle package recipe, but has been altered to a vegetarian or vegan recipe along with other alterations. Many of our friends (most of them not vegetarian or vegan!) request this dish from my husband for get-togethers or parties. It's always gone in minutes. Many times we use fresh Asia Eggplant in place of spinach as it is in abundance here in Asia and in our opinion tastes better.

Provided by Enjolinfam

Categories One Dish Meal

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

12 lasagna noodles (estimate)
1 onion
1 garlic clove, chopped
2 tablespoons olive oil
1 (19 ounce) can of worthington veggie burgers (you can also use another vegemeat like crumblers or gluten)
1 (26 ounce) can spaghetti sauce (I like Hunt's Garlic and Herb Spaghetti Sauce)
1/4 cup chopped parsley
1 lb firm tofu
1 (300 g) package frozen chopped spinach (or you can substitute fresh asia eggplant our personal favorite, or another type of eggplant)
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes (optional)
parmesan cheese (optional)

Steps:

Cook lasagna noodles according to the package directions.
Saute onion and garlic in oil until tender. Add vegeburger or gluten.
Stir in speggetti sauce and parsley; simmer for 5 minutes.
Combine tofu and spinach and yeast flakes (if using eggplant instead, don't combine with tofu. Instead slice eggplant into thin pieces and set aside).
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn't have the measurements listed, but it's big).
Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
Bake for 1 hour at 350 degrees F or 180 degrees Celsius.

Nutrition Facts : Calories 219, Fat 7.7, SaturatedFat 1.4, Cholesterol 5.8, Sodium 477.9, Carbohydrate 25.3, Fiber 3.4, Sugar 5.7, Protein 12.8

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