Best 2 They Dont Know Its Vegetarian Lasagna Recipes

Indulge in a culinary masterpiece that will tantalize your taste buds and surprise your guests: Vegetarian Lasagna. This delectable dish combines layers of tender lasagna noodles, a rich and flavorful vegetarian sauce, creamy béchamel sauce, and an abundance of mozzarella and Parmesan cheeses. The secret ingredient? Vegetables! Packed with hidden goodness, this lasagna is a symphony of flavors and textures that will leave you craving for more. Discover the art of crafting this vegetarian delight with our step-by-step recipe, along with variations that cater to different dietary preferences and allergies. From a classic lasagna to a gluten-free, vegan, or low-carb version, we've got you covered. Get ready to embark on a culinary journey that proves vegetarian dishes can be just as satisfying and flavorful as their meat-based counterparts.

Let's cook with our recipes!

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA

World's Best (Now Vegetarian!) Lasagna image

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.

Provided by Juliana Hale

Categories World Cuisine Recipes European Italian

Time 3h15m

Yield 12

Number Of Ingredients 22

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

Steps:

Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
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.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
To assemble lasagna, spread 1/3 of the sauce in a 9x13-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.
Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g

VEGETARIAN LASAGNA

Vegetarian Lasagna image

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

Provided by Food Network Kitchen

Categories main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 20

Ingredients

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
One 10-ounce box frozen chopped spinach, thawed
1 pound ricotta cheese
3/4 cup grated Parmesan
1 large egg
Kosher salt
1/4 teaspoon freshly grated nutmeg
12 no-boil lasagna noodles
1 pound shredded low-moisture whole-milk mozzarella (4 cups)
Cooking spray

Steps:

For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

Tips:

Choosing the Right Vegetables: Select firm and fresh vegetables that will hold their shape during the cooking process. Vegetables like zucchini, spinach, mushrooms, bell peppers, and eggplant work well.
Pre-Cooking Vegetables: To ensure even cooking and prevent the vegetables from releasing too much water, pre-cook them before assembling the lasagna. Methods like sautéing, roasting, or grilling are suitable for this purpose.
Layering the Lasagna: Layer the lasagna in a way that promotes even cooking and flavor distribution. Start with a layer of sauce, followed by a layer of vegetables, then a layer of cheese, and repeat the process until you reach the desired height.
Using a Variety of Cheeses: Don't be afraid to experiment with different types of cheeses to create a unique flavor profile. A combination of mozzarella, Parmesan, ricotta, and goat cheese can provide a rich and complex taste.
Baking the Lasagna: Bake the lasagna in a preheated oven until the cheese is melted and bubbly, and the vegetables are tender. The exact baking time may vary depending on the recipe and the type of vegetables used.

Conclusion:

In conclusion, creating a delicious vegetarian lasagna that will impress even meat-eaters is not only possible but also rewarding. By carefully selecting and pre-cooking the vegetables, layering the lasagna effectively, and using a variety of cheeses, you can create a dish that is both satisfying and nutritious. Experiment with different vegetable combinations, cheeses, and sauces to find your perfect vegetarian lasagna recipe. With a little creativity and effort, you'll have a dish that everyone will love, regardless of their dietary preferences.