World's Best (Now Vegetarian!) Lasagna

World's Best (Now Vegetarian!) Lasagna
  • PREP TIME
    30 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    3 hrs 15 mins
  • SERVING
    12 People
  • VIEWS
    57

Experience lasagna nirvana with this meat-free masterpiece! Layers of rich tomato sauce, savory plant-based sausage, and a creamy ricotta filling create a symphony of flavors that will have everyone begging for seconds. A vegetarian twist on a classic that truly delivers.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    57 mg
  • Fiber
    4 g
  • Protein
    27 g
  • Saturated Fat
    8 g
  • Sodium
    1026 mg
  • Sugar
    6 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat olive oil in a Dutch oven over medium heat. Add minced onion and crushed garlic; cook and stir until softened and fragrant, about 3-5 minutes.

02

Step

Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tablespoon chopped fresh parsley, white sugar, 1/2 teaspoon salt, dried basil, Italian seasoning, fennel seeds, and ground black pepper. Bring to a boil, then reduce heat to low; simmer, covered, stirring occasionally, until the sauce has thickened and flavors have melded, about 1 1/2 hours.

03

Step

While the sauce simmers, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally to prevent sticking, until al dente, about 8-10 minutes. Drain the noodles and rinse with cold water to stop the cooking process.

04

Step

Preheat oven to 375 degrees F (190 degrees C).

05

Step

In a bowl, combine ricotta cheese, remaining 2 tablespoons chopped fresh parsley, lightly beaten egg, and remaining 1/2 teaspoon salt. Mix well until fully combined.

06

Step

Spread 1/3 of the tomato sauce mixture in a 9x13-inch baking dish. Arrange 6 lasagna noodles lengthwise over the sauce, slightly overlapping if necessary. Spread 1/2 of the ricotta cheese mixture evenly over the noodles. Top with 1/3 of the mozzarella cheese slices. Spoon another 1/3 of the tomato sauce mixture over the mozzarella, then sprinkle with 1/4 cup of grated Parmesan cheese.

07

Step

Repeat the layers: noodles, ricotta mixture, mozzarella, tomato sauce, and Parmesan cheese. For the final layer, top with the remaining mozzarella and Parmesan cheese. Coat a piece of aluminum foil with cooking spray and cover the baking dish, coated-side down to prevent sticking.

08

Step

Bake in the preheated oven for 25 minutes. Remove the foil and continue baking until the lasagna is hot and bubbly, and the cheese is melted and lightly browned, about 25 minutes more.

09

Step

Let the lasagna cool for 15 minutes before slicing into 12 equal servings. This allows the layers to set and makes for easier serving.

For an extra layer of flavor, consider adding a thin layer of pesto between the ricotta and mozzarella.
Feel free to adjust the amount of plant-based sausage and meat substitute to your liking.
If you prefer a smoother sauce, you can use an immersion blender to blend the sauce after simmering.
To prevent the lasagna from drying out, ensure the baking dish is well-covered with the foil during the initial baking period.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Aurore Larkin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 19 Ratings)
Total Reviews: (8)
  • Rusty Waelchi

    I substituted the BOCA crumbles with mushrooms and it was just as good!

  • Odie Larkin

    Easy to follow instructions and a fantastic result. I will definitely be making this again.

  • Reinhold Hermiston

    I've made this recipe several times, and it's always a hit. It's become a family favorite!

  • Mervin Becker

    My kids are picky eaters, but they devoured this lasagna. That's a win in my book!

  • Eliza Spencer

    I was skeptical about a vegetarian lasagna, but this recipe blew me away. It's so flavorful and satisfying.

  • Virginia Schneider

    This lasagna is amazing! I made it for a family gathering, and everyone loved it, even the meat-eaters!

  • Cortney Carroll

    The sauce is so rich and delicious. I added a pinch of red pepper flakes for a little extra heat.

  • Finn Bruen

    I love that this recipe is vegetarian without sacrificing any flavor. It's a game-changer.

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