Vegetarian Bolognese Recipes

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Vegetarian Bolognese - a twist on classic Bolognese image

This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture.

Provided by Cindy Gordon (Vegetarian Mamma)

Categories     Main Course

Time 35m

Number Of Ingredients 11

1/4 c oil
1 c finely diced white onion
1 c finely diced carrot
1 c finely diced celery
5 c finely diced button mushrooms
1 red bell pepper (finely diced)
2 T Italian seasoning (dried spice)
32 oz jarred diced tomato
2 c water
One box of Edamame & Mung Bean Fettuccini
Parsley for garnish


  • In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
  • The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
  • Add in Italian seasoning, stir to combine.
  • Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
  • Prepare your Edamame & Mung Bean Fettuccini. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.
  • ENJOY!

Nutrition Facts : Calories 133 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 38 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving


Delicious Vegetarian Bolognese image

I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

Provided by

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 44m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
2 cups finely chopped mushrooms
1 cup finely chopped leek
2 teaspoons salt
1 teaspoon red pepper flakes
coarsely ground black pepper to taste
1 (28 ounce) can crushed tomatoes
¾ cup creme fraiche
2 carrots, grated
½ cup red lentils
3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
½ teaspoon sambal oelek (chile paste)


  • Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
  • Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 38.1 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 9.2 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 1497.5 mg, Sugar 5.5 g


Vegetarian Bolognese image

When it comes to meat sauces, Bolognese is the heavyweight champion of the pasta world, clocking in at over 800 calories with almost 1,800mg sodium. The traditional dish has a rich cast of characters-up to three kinds of meat, cream, cheese, pasta-and packs half a day's worth of sat fat into just one serving. Here, tempeh and two types of mushrooms mimic the texture of ground meat while adding plenty of savory depth. By upping the veggies and nixing the cream, we leave plenty of room for the good stuff-Parmigiano-Reggiano cheese. Simmering the cheese rind with the sauce infuses the sauce with full-bodied flavor and salty tang. Our version delivers classic satisfaction for less than half the calories and 1,300mg less sodium than the standard.

Provided by Cooking Light

Time 2h

Yield Serves 12 (serving size: about 2/3 cup pasta and 2/3 cup Bolognese)

Number Of Ingredients 25

2 teaspoons fennel seeds
1 teaspoon crushed red pepper
2 bay leaves
1 ounce dried porcini mushrooms
1 1/2 cups warm water
3 cups fresh shiitake mushrooms
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 tablespoons extra-virgin olive oil
1 (8-oz.) pkg. tempeh, crumbled
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
5 garlic cloves, minced
1 (28-oz.) can whole peeled tomatoes
1 cup whole milk
1/2 cup dry red wine
1 (2-in.) Parmigiano-Reggiano cheese rind
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 teaspoon granulated sugar
2 oz. cup Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 1/2 pounds uncooked whole-wheat spaghetti
1 tablespoon unsalted butter
Fresh basil leaves (optional)


  • Toast fennel seeds, red pepper, and bay leaves in a skillet over medium for 2 minutes, stirring often, until fragrant. Cool 10 minutes. Transfer to a spice mill (or mortar and pestle); finely grind. Set aside.
  • Place porcini mushrooms and 1 1/2 cups warm water in a bowl; let stand 15 minutes. Drain, reserving 1/2 cup soaking liquid. Finely chop mushrooms; set aside.
  • Pulse shiitake mushrooms, onion, carrots, and celery in a food processor until finely chopped, 10 to 12 times.
  • Heat oil in a large Dutch oven over medium. Add tempeh; cook 5 minutes or until golden. Add shiitake mixture, salt, and pepper; cook 10 minutes or until softened. Add garlic, ground spices, and chopped porcinis; cook 5 minutes or until mixed well.
  • Pulse tomatoes in a food processor until finely chopped, 8 to 10 times.
  • Stir chopped tomatoes, milk, wine, cheese rind, oregano, basil, sugar, and reserved 1/2 cup porcini soaking liquid into tempeh mixture in Dutch oven. Reduce heat to medium-low, and simmer, partially covered, stirring occasionally, about 1 hour. Remove cheese rind; stir in grated cheese.
  • Cook spaghetti per package directions. Toss with butter to coat; serve with Bolognese; garnish with fresh basil, if desired.

Nutrition Facts : Calories 353, Carbohydrate 53 g, Fat 10 g, Fiber 7 g, Protein 16 g, SaturatedFat 3 g, Sodium 475 mg, Sugar 6 g


Vegetarian Bolognese image

Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn't simmered for hours, but the results are still rich, buttery and sweet. Mild cauliflower and soffrito - the carrot, celery and onion mix that is the traditional base of the the sauce - become the bulk. Tomato paste and soy sauce are toasted to build umami. Then, everything is braised with whole milk, which softens the vegetables and adds silkiness. Swap the cauliflower for broccoli, mushrooms, cabbage, eggplant, or even green lentils, chickpeas or crumbled tempeh. To make it vegan, swap 2 tablespoons oil for butter in Step 1, use nondairy milk, and swap 3 tablespoons nutritional yeast for Parmesan.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped into 1/4-inch pieces
2 medium carrots, roughly chopped into 1/4-inch pieces
1 medium (1 to 1 1/2-pound) cauliflower, stem and head coarsely chopped into pieces no bigger than 1/2 inch
1/4 cup tomato paste
2 tablespoons low-sodium soy sauce
4 garlic cloves, coarsely chopped
3/4 cup whole milk
1 fresh bay leaf or thyme sprig
1 pound rigatoni or another ridged dried pasta, or fresh pappardelle or tagliatelle
1/2 cup finely grated Parmesan, plus more for serving


  • Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
  • Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
  • Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
  • Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.


Vegan Bolognese image

Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with.

Provided by Kozmic Blues

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 -2 tablespoon olive oil
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 bay leaf
1 teaspoon crushed red pepper flakes
1 cup textured vegetable protein, not re-hydrated
2 -3 tablespoons soy sauce (or Braggs liquid aminos)
1 cup vegetable stock
1 (6 ounce) can tomato paste
2 tablespoons nutritional yeast
1 (28 ounce) can crushed tomatoes
1/2 cup fresh parsley or 1/2 cup basil, chopped
1 lb whole wheat spaghetti


  • In a large dutch oven, heat the olive oil over medium heat.
  • Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
  • Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
  • Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
  • Add minced garlic and stir until fragrant.
  • Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
  • Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
  • Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
  • Stir to coat all the tvp well, scraping the sides of the pan if needed.
  • Let simmer for a minute or two.
  • Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
  • As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
  • Reduce heat to low, and simmer while you cook pasta.
  • Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
  • Drain pasta and place in large serving bowl.
  • Top with bolognese sauce, chopped fresh basil or parsley and serve.

Nutrition Facts : Calories 382.7, Fat 4.2, SaturatedFat 0.7, Sodium 754.6, Carbohydrate 77.7, Fiber 5.7, Sugar 5, Protein 17.3


Vegan bolognese image

Try our hearty vegan bolognese for a quick, healthy and satisfying dinner. Our simple pasta dish packs in four of your 5-a-day and it's even low-fat

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 17

15g dried porcini mushrooms
1 ½ tbsp olive oil
½ onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, sliced
2 thyme sprigs
½ tsp tomato purée
50ml vegan red wine (optional)
125g dried green lentils
400g can whole plum tomatoes
125g chestnut mushrooms, chopped
125g portobello mushrooms, sliced
½ tsp soy sauce
½ tsp Marmite
270g spaghetti
handful fresh basil leaves


  • Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1 tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
  • Add the garlic and thyme to the pan. Cook for 1 min then stir in the tomato purée and cook for a min more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.
  • Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
  • Stir in the Marmite and continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
  • Cook the spaghetti in a large pan of salted water for 1 min less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the starchy liquid to loosen up the ragu slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.

Nutrition Facts : Calories 599 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium


Vegetarian Bolognese with Soy Chorizo image

Spicy marinara-based faux Bolognese sauce with soy chorizo.

Provided by Anibas

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 12

3 cups water
1 (16 ounce) package thin spaghetti
1 tablespoon olive oil
18 ounces marinara sauce
1 (14.5 ounce) can diced tomatoes
12 ounces soy chorizo
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon paprika
2 teaspoons chopped fresh basil
½ teaspoon freshly ground black pepper
fine sea salt to taste


  • Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
  • Drain cooked pasta; top with sauce. Season with black pepper and salt.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 57.9 g, Cholesterol 1.3 mg, Fat 10.3 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 821.5 mg, Sugar 8.4 g


Vegetarian bolognese image

Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 tbsp olive oil
1 medium onion , finely chopped
2 carrots , very finely chopped
2 celery sticks , very finely chopped
1 garlic clove , crushed
350g frozen Quorn mince
1 bay leaf
500ml passata
1 good-quality vegetable stock cube
100ml milk
small bunch basil , chopped
600g cooked spaghetti or other pasta shape (about 250g dried)
vegetarian hard cheese , to serve


  • Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
  • Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium


Easy Vegetable Bolognese with Spaghetti Squash image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

One 3- to 4-pound spaghetti squash
Extra-virgin olive oil, for the pot and drizzling
Kosher salt and freshly ground black pepper
4 cloves garlic, roughly chopped
1 large carrot, cut into chunks
1 celery stalk, cut into chunks
1 large yellow onion, roughly chopped
1 pound cremini mushrooms, quartered
1 large zucchini, trimmed and cut into chunks
1/2 cup milk
3/4 cup red wine, such as pinot noir
One 28-ounce can crushed tomatoes
1/2 cup fresh basil leaves, torn, plus more for serving
1/2 teaspoon red pepper flakes
One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving


  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
  • In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
  • Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
  • Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
  • To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.


Vegetarian Bolognese with Bucatini image

Finely chopped cremini mushrooms boost the savory factor in this rich and saucy meat-free Bolognese. It coats and clings to noodles and is an excellent base for lasagna, so make sure to use up the extra sauce for meals on the fly. You can quickly combine it with fiber-rich grains to bake inside bell peppers, or serve it on sliced, sautéed polenta rounds.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 13

1 1/2 pounds cremini mushrooms, cleaned and quartered
1 can (28 ounces) whole peeled tomatoes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 cup dry sherry or dry white wine
1 rosemary sprig, roughly chopped
1 pound bucatini or spaghetti
2 ounces Parmigiano-Reggiano or pecorino, finely grated (1/2 cup), plus more for serving


  • Working in batches, pulse mushrooms in a food processor until finely ground (you should have 6 cups). Transfer to a bowl. Add tomatoes and their juices to processor; pulse until chopped, then transfer to a liquid cup measure (you should have 3 cups).
  • Heat butter and oil in a large pot over medium. Add onion, carrots, celery, and garlic. Cook, stirring, until onion is tender, 6 to 8 minutes. Add mushrooms and season with salt; cook, stirring, until mushrooms have softened and released their liquid, 7 to 8 minutes.
  • Add sherry and increase heat to medium-high; cook until liquid has evaporated, about 5 minutes more. Add tomatoes, 1 cup water, and rosemary. Season with pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Season to taste.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain. Return pasta to pot over medium heat and add 4 cups sauce, tossing to combine. Add cheese and drizzle with oil, then add reserved pasta water, 1/4 cup at a time, until sauce has a silky consistency and evenly coats pasta. Remove from heat; serve with more cheese.


Vegetarian Lasagna Bolognese image

There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance. Start with this vegan Bolognese, and half your work is done. The rest comes together easily: Stir together a parsleyed ricotta filling, boil your noodles, assemble your lasagna and bake until bubbly and browned. Rich, creamy and deeply satisfying, this lasagna happens to be vegetarian, but your guests will hardly know the difference.

Provided by Alexa Weibel

Categories     dinner, pastas, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

Unsalted butter, for greasing the pan
1 pound ricotta (about 2 cups)
1/3 cup finely chopped parsley, plus more for garnish
1/4 cup heavy cream or half-and-half
1 large egg, beaten
Pinch of ground nutmeg
3 cups shredded mozzarella (about 12 ounces)
Kosher salt and black pepper
1 pound (dried) lasagna noodles (about 20 sheets)
Olive oil, for drizzling
6 cups vegan Bolognese
1 cup finely grated vegetarian Parmesan (optional)


  • Bring a large pot of water to a boil for the noodles. Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Set aside.
  • While the water comes to a boil, prepare the ricotta filling: In a large bowl, stir together the ricotta, 1/3 cup parsley, cream, beaten egg and nutmeg. Fold in 2 cups mozzarella. Season with salt and pepper; set aside.
  • Once the water comes to a boil, season it generously with salt, then cook the noodles just until slightly softened, about 6 minutes. (The noodles shouldn't be fully cooked so they hold up after baking.) Transfer the cooked noodles to a colander and rinse immediately under cold water. Drizzle with oil immediately and toss to coat to prevent sticking.
  • Assemble the lasagna: Spoon about 1 cup sauce into the prepared baking dish and spread into an even layer. Top with one layer of lasagna noodles, trimming the noodles as needed. (They can overlap slightly, but should be trimmed if the overlap is significant.) Dollop a heaping 3/4 cup ricotta mixture on top of the noodles, and spread in an even layer. Pour 1 cup sauce on top, and spread in an even layer. Repeat with 3 more layers of noodles, ricotta and sauce. Top with one final layer of noodles, then a final layer of sauce. Sprinkle evenly with the remaining mozzarella, then the Parmesan.
  • Cover the lasagna tightly with aluminum foil and bake until warmed through and bubbling, about 30 minutes. Remove foil and broil on the top rack until browned in spots, about 3 minutes.
  • Sprinkle with finely chopped parsley, then let cool about 10 minutes before serving.

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Step 2 of 3. Meanwhile, heat oil in a non-stick frying pan on medium-high heat. Add garlic and onion and sauté for 2 minutes. Add tomato and cook, stirring, for 2 minutes. Add oregano, lentils, rehydrated textured vegetable protein, sweet potato powder and zucchini. Stir to combine and cook a further 2 minutes or until thick.

Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm. Meanwhile, bring a …

Add the oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions and 1/4 tsp salt and sauté until softened, about 5 minutes. Add the garlic and celery to the onions and sauté another few minutes. Add the tomato paste and pesto to the pan and cook another 2 minutes. Stir in the tomatoes, water ...

2020-10-13 ONE-POT QUICK VERSION. If you plan to make it all in one pot, skip the 3 previous steps, add 3 cups of vegetable broth to the sauce, and bring it to a boil. Now, add the pasta to the sauce, cover, and reduce heat to simmer and cook for 15 minutes. Then, add the plant-mil/nutritional yeast combination and stir.

2020-04-08 Drain the sundried tomatoes from the soaking liquid and add to the food processor along with 1 can of chopped tomatoes. Puree until smooth, then add to the pan along with the second can of tomatoes, the passata and red wine. Bring to a simmer, then reduce to low, stirring occasionally. Cook for around 30 minutes.

Instructions. Dice the celery, carrots and onions, chop up rosemary and mince the garlic or take all the ingredients and pulse in a food processor. Heat the olive oil in a large pot or a deep pan and sauté the mixed vegetables above for 7-10 minutes over low heat until softened.

2021-03-11 In a bowl, mix up the spinach, ricotta cheese, parmigiano-reggiano cheese, an egg, nutmeg, salt, and pepper, and set it aside. Next, prepare your béchamel sauce by whisking equal parts of butter and flour together to make a roux. Slowly splash in the warmed milk, then stir in the mozzarella cheese. Set it aside.

2007-08-14 Gently fry the vegetables in 1tbsp oil for 5 mins, until soft. Add the Quorn mince and cook for another couple of minutes. Stir in the tomatoes, vegetarian Worcestershire sauce, tomato purée and 200ml (7fl oz) water. Season, bring to the boil and simmer for 20 mins. Cook the pasta according the pack’s instructions and drain.

2022-01-20 Heat oil in Dutch oven on medium. Add onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 4 minutes. Increase heat to medium-high, add mushrooms and ...

2016-03-12 Gently fry the vegetables in 1tbsp oil for 5 mins, until soft. Add the Quorn mince and cook for another couple of minutes. Stir in the tomatoes, vegetarian Worcestershire sauce, tomato purée and 200ml (7fl oz) water. Season, bring to the boil and simmer for 20 mins. Cook the pasta according the pack's instructions and drain.

Stir in the tomato paste and puree and sprinkle with the oregano.Cook for a few more minutes until the sauce has started to thicken.; Season with salt again and pour in the balsamic vinegar and maple syrup. Give the sauce a good stir and cook for one more minute.; Throw in the torn basil leaves, stir to incorporate into the sauce and allow to simmer on low for 10-15 more …

Method. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes.

In saucepan, sauté onion in oil over medium heat 5 minutes or until onion is soft. Add garlic and sauté for 1 minute. Add stock or wine, bay leaves, sugar, basil, oregano, salt, black pepper and cook approximately 4 minutes, to reduce liquid by half. Add tomatoes, tomato paste and stir well. Bring to boil, reduce heat to simmer and cook for ...

2021-05-03 Step: In the meantime, finely dice the onion, the celery, and the carrots. 3. Step: Add the onion to the tofu and cook on high heat for 3 minutes until translucent. Then add the garlic and cook for another minute. 4. Step: Now add the tomato paste and stir well so everything is covered in tomato paste.

2022-01-03 First, preheat the oven to 450°F (232°C). Line a baking sheet with foil and coat with nonstick cooking spray. In a large bowl, toss the eggplant with 2 Tbsp of the oil, ¼ tsp of the salt, and pepper. Transfer the eggplant to the baking sheet and roast for about 15 minutes, stirring halfway, until tender and golden.

Mash 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until …

2020-01-16 How to make Vegetarian Bolognese in an Instant Pot. Ingredients: Tomato sauce, packaged plant-based ‘beyond beef’, garlic, seasonings, tomato paste, wine, chopped carrots, celery and onion. Add garlic and tomato paste. Deglaze with wine, then add liquids. Cook on high pressure for 20 minutes.

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