Sarahs Amazing Vegetarian Lasagna Recipes

THE ULTIMATE MEATY VEGAN LASAGNA

Steps:

• Heat olive oil over medium heat in a Dutch oven or large, heavy-bottomed pot. Sauté garlic for a few minutes, until fragrant.
• Add crushed tomatoes, chopped basil, pepper flakes, onion powder, and oregano. Stir to combine. Bring to a very gentle boil, then reduce heat to low, cover, and simmer for 1-2 hours. (This can also be prepared in a slow cooker or Instant Pot.)
• Combine ingredients in a food processor and puree until mostly smooth. (A tiny amount of graininess is actually preferable and will make the ricotta texture much more convincing! Scrape down the sides of the bowl as you go to ensure even texture.
• In a skillet over medium-high heat, sautée mushrooms in a drizzle of olive oil for 5-8 minutes, stirring often, to cook off excess moisture. Add zucchini and cook for an additional 3-5 minutes, until tender. Remove from heat and set aside.
• In the same skillet, cook vegan beef-style crumbles and Beyond Sausage for a few minutes until lightly browned. (If you're just using the beef crumbles, you can skip this step, but the Beyond Sausage is easiest to work with when lightly cooked.)
• Preheat your oven to 350°F.
• Spread about 1 cup of marinara sauce in the bottom of a greased 9×13″ baking dish. Layer 3 lasagna noodles, and roughly 1/3 of the sausage, vegetables, ricotta, mozzarella, parmesan, and sauce. Repeat layers, reserving about 1 cup of mozzarella and 1 cup of sauce for the very top.
• Cover with foil and bake for 40 minutes. Uncover and bake for 10-15 additional minutes, uncovered, until edges are slightly browned. Remove from oven and allow to rest for about 15 minutes before serving. (This will allow it to firm up a bit and make it easier to cut and serve.)

THE BEST VEGETARIAN LASAGNA RECIPE EVER

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.

SARAH'S AMAZING VEGETARIAN LASAGNA

Steps:

• Heat olive oil in a large skillet until shimmering.
• Add onion, eggplant, and mushrooms to skillet. Cook for 15 minutes, or until all ingredients are soft.
• Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. Break up tomatoes with the back of a spoon.
• Add oregano, parsley, and basil to the sauce.
• Simmer sauce uncovered for about an hour and a half, or until thick.
• Preheat oven to 350 degrees Fahrenheit.
• Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
• Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups).
• Layer 4 of the lasagna noodles on top of the sauce.
• Dot the noodles with 1/3 of the ricotta cheese.
• Spread 1 cup of the mozzarella over the ricotta and noodles.
• Spread 1/2 cups of the Parmesan over the mozzarella.
• Repeat steps 7-11 two more times.
• Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning.
• Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.

SARAH'S CHICKEN LASAGNA

Steps:

• Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
• In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
• Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
• Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
• Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
• Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.