Worlds Best Now 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

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     Italian Recipes

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

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

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     Italian Recipes

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

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     Italian Recipes

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

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     Italian Recipes

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

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