World's Best (Now Vegetarian!) Lasagna
Description
The world's best (now vegetarian!) lasagna recipe uses plant-based sausage and meat crumbles. It's based on the most famous Allrecipes lasagna recipe.
Ingredients
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1 tablespoon olive oil
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1/2 cup minced onion
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2 cloves garlic, crushed
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1 (15 ounce) can crushed tomatoes
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1 (8 ounce) can tomato sauce
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8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
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6 ounces cooked and crumbled ground meat substitute (such as BOCA)
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1 (6 ounce) can tomato paste
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1/4 cup water
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3 tablespoons chopped fresh parsley, divided
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1 tablespoon white sugar
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1 teaspoon salt, divided
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3/4 teaspoon dried basil
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1/2 teaspoon Italian seasoning
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1/4 teaspoon fennel seeds
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1/8 teaspoon ground black pepper
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12 lasagna noodles
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1 (15 ounce) container ricotta cheese
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1 egg, lightly beaten
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12 ounces mozzarella cheese, sliced
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6 ounces grated Parmesan cheese
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cooking spray
Directions
1
Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook and stir until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tablespoon parsley, sugar, 1/2 teaspoon salt, basil, Italian seasoning, fennel seeds, and black pepper. Bring to a boil, then reduce heat; simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
2
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse noodles with cold water.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
Meanwhile, combine ricotta, remaining 2 tablespoons parsley, egg, and remaining 1/2 teaspoon salt in a bowl.
5
Spread 1/3 tomato sauce mixture in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 ricotta mixture. Top with 1/3 mozzarella slices. Spoon 1/3 tomato sauce mixture over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan. Coat a piece of aluminum foil with cooking spray; cover baking dish, coated-side down.
6
Bake in the preheated oven for 25 minutes. Remove foil; bake until hot and bubbly, about 25 minutes more. Cool 15 minutes before slicing into 12 equal servings.