VEGETARIAN LASAGNA BOLOGNESE
There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance. Start with this vegan Bolognese, and half your work is done. The rest comes together easily: Stir together a parsleyed ricotta filling, boil your noodles, assemble your lasagna and bake until bubbly and browned. Rich, creamy and deeply satisfying, this lasagna happens to be vegetarian, but your guests will hardly know the difference.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for the noodles. Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Set aside.
- While the water comes to a boil, prepare the ricotta filling: In a large bowl, stir together the ricotta, 1/3 cup parsley, cream, beaten egg and nutmeg. Fold in 2 cups mozzarella. Season with salt and pepper; set aside.
- Once the water comes to a boil, season it generously with salt, then cook the noodles just until slightly softened, about 6 minutes. (The noodles shouldn't be fully cooked so they hold up after baking.) Transfer the cooked noodles to a colander and rinse immediately under cold water. Drizzle with oil immediately and toss to coat to prevent sticking.
- Assemble the lasagna: Spoon about 1 cup sauce into the prepared baking dish and spread into an even layer. Top with one layer of lasagna noodles, trimming the noodles as needed. (They can overlap slightly, but should be trimmed if the overlap is significant.) Dollop a heaping 3/4 cup ricotta mixture on top of the noodles, and spread in an even layer. Pour 1 cup sauce on top, and spread in an even layer. Repeat with 3 more layers of noodles, ricotta and sauce. Top with one final layer of noodles, then a final layer of sauce. Sprinkle evenly with the remaining mozzarella, then the Parmesan.
- Cover the lasagna tightly with aluminum foil and bake until warmed through and bubbling, about 30 minutes. Remove foil and broil on the top rack until browned in spots, about 3 minutes.
- Sprinkle with finely chopped parsley, then let cool about 10 minutes before serving.
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Nerdman
[email protected]Overall, this lasagna was a good experience. It was easy to make and the flavor was good. I would definitely make it again.
Melvin Himes
[email protected]This lasagna was a bit too spicy for my taste, but I still enjoyed it.
Qazi Hasham
[email protected]I'm not a fan of lasagna, but I liked this one. It was light and flavorful.
Peter Morgan
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Beautiful Nature
[email protected]I made a few substitutions to the recipe and it turned out great! I used vegan cheese and gluten-free lasagna noodles, and it was still delicious.
Jaimes 1981
[email protected]I followed the recipe exactly, but my lasagna didn't turn out as good as I expected. It was still tasty, but not amazing.
Alex Aguilar
[email protected]The lasagna was a bit dry, but the flavor was good.
Skyhomes islamabad Real estate advisors
[email protected]I've made this lasagna several times now and it's always a winner. It's easy to make and always turns out delicious.
Dhanarjon Nath
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Shillah Maduwe
[email protected]This is the best vegetarian lasagna I've ever had.
Chumi Jani
[email protected]I'm not a vegetarian, but I loved this lasagna. It was so flavorful and satisfying.
Ariyan Ador
[email protected]This lasagna was a hit with my family! The flavors were amazing, and the texture was perfect. I will definitely be making this again.