Best Vegetarian Lasagna Recipes

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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

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

VEGETARIAN LASAGNA



Vegetarian Lasagna image

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 20

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
One 10-ounce box frozen chopped spinach, thawed
1 pound ricotta cheese
3/4 cup grated Parmesan
1 large egg
Kosher salt
1/4 teaspoon freshly grated nutmeg
12 no-boil lasagna noodles
1 pound shredded low-moisture whole-milk mozzarella (4 cups)
Cooking spray

Steps:

  • For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
  • To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
  • Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
  • Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
  • Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

EASY VEGETARIAN LASAGNA



Easy Vegetarian Lasagna image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 12

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.

VEGETARIAN LASAGNE



Vegetarian lasagne image

Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 17

3 red peppers, cut into large chunks
2 aubergines, cut into ½ cm thick slices
8 tbsp olive oil, plus extra for the dish
300g lasagne sheets
125g mozzarella
handful cherry tomatoes, halved
1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 carrot, roughly chopped
2 tbsp tomato purée
200ml white wine
3 chopped tomatoes
1 bunch of basil, leaves picked
85g butter
85g plain flour
750ml milk

Steps:

  • To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  • Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
  • Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

THE BEST VEGETARIAN LASAGNA RECIPE EVER



The Best Vegetarian Lasagna Recipe Ever image

Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 1h35m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion (diced small) (about 3 cups)
1 green bell pepper (diced smal) (about 1 1/2 cups)
4 teaspoons Italian herb seasoning
6 medium cloves garlic (minced) (about 2 tablespoons)
1 28-ounce can whole fire-roasted tomatoes (diced fire-roasted tomatoes will work too)
1 (6-ounce) can tomato paste
1 tablespoon honey
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
1 batch Italian Tomato Sauce (about 4 cups, or 32 ounces, of sauce)
1 pound lasagna noodles* (uncooked)
1 15- ounce tub (about 1 3/4 cups whole milk ricotta cheese)
1 pound whole milk mozzarella cheese (grated) (about 4 cups)
1/2 cup freshly grated Parmesan cheese ((2 ounces))

Steps:

  • Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
  • Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
  • Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
  • Add the parsley, then remove from the heat.
  • Heat the oven to 375 degrees Fahrenheit.
  • Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
  • Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
  • Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
  • Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
  • Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
  • Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving

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From healthyseasonalrecipes.com


20 IRRESISTIBLE VEGETARIAN LASAGNA RECIPES | OH MY VEGGIES
2017-01-10 Greek Polenta Lasagna. Instead of noodles, polenta is layered with vegetables, cheese and sauce in this Greek-inspired lasagna. Get Recipe Now! Recipe Round-Ups, Vegetarian & Vegan Pasta Recipes lasagna, main dishes.
From ohmyveggies.com


EASY VEGETABLE LASAGNA - INSPIRED TASTE
Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles, then repeat by adding another third of the cheese and vegetable mixture.
From inspiredtaste.net


VEGETARIAN LASAGNE RECIPES | BBC GOOD FOOD
Caramelised squash & spinach lasagne. A star rating of 4.3 out of 5. 31 ratings. Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper.
From bbcgoodfood.com


VEGAN VEGGIE LASAGNA RECIPE - THERESCIPES.INFO
Vegan Lasagna Recipe with Roasted Veggies ... - Vegetarian Gastronomy hot vegetariangastronomy.com. To Prepare Roasted Veggies: Pre-heat the oven 450 degrees. Line a baking tray with parchment paper. Combine all the sliced veggies (mushrooms, bell peppers, onions) in a mixing bowl. Toss with 2-3 teasp olive oil and season with salt.
From therecipes.info


VEGETARIAN LASAGNA - BETTER HOMES & GARDENS
Advertisement. Step 2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves. Step 3.
From bhg.com


BEST WHOLE30 VEGETARIAN LASAGNA RECIPE - THE MINDFUL HAPA
How to assemble the Vegetarian Lasagna. Assembly, Layer One – Spread a thing layer of Lucini Italia Organic Roasted Garlic Marinara on bottom of a 9″x13″ baking pan (at least 2.5″ deep). Place a layer of eggplant slices – without overlapping. Spread a thin layer of Lucini’s Organic Roasted Garlic Marinara sauce over the eggplant.
From themindfulhapa.com


VEGETARIAN LASAGNA - EASY RECIPES FOR YUMMY FOOD!
2020-11-02 Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat. Set aside. Place prepped vegetables onto the prepared baking sheet and toss with oil, salt, and pepper. Roast in the preheated oven for 20-45 minutes, or until the veggies are cooked to your liking, stirring halfway through. Start Timer.
From showmetheyummy.com


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