Recipe Background
This is the show-stopping vegetarian dish you've always wondered could exist! Exist it does and it's right there on your table, this Vegetarian Lasagna Bake! Get ready as it showcases its layer-upon-layer of tender noodles supporting a vibrant, sweet, slow-cooked tomato sauce. It's fragrant, cheesy, and just so delicious! Vegetarian Lasagna Bake takes a little time to make, but the results? You'll just know it was worth it from the very first bite!
This is the show-stopping vegetarian dish you've always wondered could exist! Exist it does and it's right there on your table, this Vegetarian Lasagna Bake! Get ready as it showcases its layer-upon-layer of tender noodles supporting a vibrant, sweet, slow-cooked tomato sauce. It's fragrant, cheesy, and just so delicious! Vegetarian Lasagna Bake takes a little time to make, but the results? You'll just know it was worth it from the very first bite!
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion minced
- 2 cloves garlic crushed
- 8 ounces plant-based hot Italian-style sausage chopped
- 6 ounces ground meat substitute cooked and crumbled
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup water
- 3 tablespoons fresh parsley chopped, divided
- 1 tablespoon white sugar
- 3/4 teaspoon dried basil
- 1 teaspoon salt divided
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon ground black pepper
- 12 lasagna noodles
- 1 egg lightly beaten
- 1 (15-ounce) container ricotta cheese
- 12 ounces mozzarella cheese sliced
- 6 ounces parmesan cheese grated
Directions
- Heat the oil in a Dutch oven over medium heat.
- Add the onion and the garlic to the oil and cook, while stirring, until tender, about 3-5 minutes.
- Stir the plant-based sausage, the ground meat substitute, the crushed tomatoes, the tomato sauce, the tomato paste, the water, 1 tablespoon of the parsley, the sugar, the basil, 1/2 teaspoon of the salt, the Italian seasoning, the fennel seeds, and the pepper into the onion mixture.
- Bring the sauce mixture to a boil.
- Reduce the heat, cover the Dutch oven, and simmer the sauce mixture, while stirring occasionally, until it thickens, about 1 hour 30 minutes.
- Preheat the oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil.
- Add the noodles and cook until al dente, according to the package directions.
- Drain the noodles and rinse with cold water.
- Stir the egg, the ricotta, the remaining parsley, and the remaining salt in a bowl.
- Spread 1/3 of the sauce in a 9x13-inch baking dish.
- Arrange 6 of the noodles lengthwise over the sauce layer.
- Spread 1/2 of the ricotta mixture on top of the noodle layer.
- Top the ricotta mixture with 1/3 of the mozzarella slices.
- Spoon 1/3 of the sauce over the mozzarella slices.
- Sprinkle the sauce with 1/4 cup of the parmesan cheese.
- Repeat the layers, starting with the sauce and ending with the remaining mozzarella and the remaining parmesan.
- Cover the dish with cooking-spray-coated foil.
- Bake the lasagna for 15 minutes.
- Discard the foil and bake until the lasagna is hot and bubbly, about 25 minutes.
- Cool the lasagna for 15 minutes.
- Slice and serve.
×
