World’s Best (Now Vegetarian!) Lasagna

by

Description

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.

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

Instructions

  1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook
  2. stirring
  3. until tender
  4. 3 to 5 minutes. Stir in plant-based sausage
  5. meat substitute crumbles
  6. crushed tomatoes
  7. tomato sauce
  8. tomato paste
  9. water
  10. 1 tablespoon parsley
  11. sugar
  12. basil
  13. 1/2 teaspoon salt
  14. Italian seasoning
  15. fennel seeds
  16. and pepper. Bring to a boil; reduce heat and simmer
  17. covered
  18. stirring occasionally
  19. until thickened
  20. about 1 1/2 hours.
  21. 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.
  22. Preheat the oven to 375 degrees F (190 degrees C).
  23. Meanwhile
  24. stir together egg
  25. ricotta
  26. remaining 2 tablespoons parsley
  27. and 1/2 teaspoon salt in a bowl.
  28. To assemble lasagna
  29. spread 1/3 of the sauce in a 9×13-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.
  30. Bake
  31. covered with cooking spray-coated foil
  32. for 25 minutes. Remove foil and bake until hot and bubbly
  33. about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Prep Time: 30 mins

Cook Time: 2 hrs 30 mins

Total Time: 3 hrs 15 mins

Servings: 12

Leave a Comment