Best 3 Vegetarian Lasagna That Meat Eaters Will Love Recipes
Indulge in a culinary masterpiece that caters to both vegetarians and meat enthusiasts alike – the Vegetarian Lasagna That Meat-Eaters Will Love. This delectable dish combines layers of flavorful roasted vegetables, tender lasagna noodles, a rich and creamy homemade white sauce, and an explosion of cheese, creating a symphony of textures and tastes that will tantalize your palate.
Embark on a culinary journey with our curated collection of lasagna recipes, each offering a unique twist on this classic dish. From the classic Vegetarian Lasagna, bursting with an array of roasted vegetables, to the indulgent Spinach and Artichoke Lasagna, featuring a creamy spinach and artichoke filling, our recipes cater to diverse preferences and dietary needs.
For a lighter and refreshing take, try the Zucchini and Corn Lasagna, showcasing the vibrant flavors of fresh zucchini and sweet corn. Experience a taste of the Mediterranean with the Greek Lasagna, featuring layers of savory roasted eggplant, zucchini, and bell peppers, topped with a tangy tomato sauce. And for a unique spin on a classic, delve into the Sweet Potato and Black Bean Lasagna, where roasted sweet potatoes and black beans come together in a harmonious blend.
These recipes are not just vegetarian alternatives; they are culinary creations that stand on their own, offering a delightful and satisfying meal for all. Whether you're a committed vegetarian, a flexitarian looking to incorporate more plant-based meals, or simply a food lover seeking new culinary adventures, this collection of lasagna recipes promises an unforgettable dining experience.
VEGETABLE LASAGNA
Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 25
Steps:
- Preheat oven to 200C/390F.
- Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
- Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- Remove from oven, loosen from tray with spatula while warm (can stick when cools).
- Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
- Remove from stove and let cool for 5 minutes before using.
- Place ingredients in a bowl and mix until combined.
- Preheat oven to 160C/320F.
- Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- Cover with lasagna sheets, tearing as required to fit.
- Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
- Cover with lasagna sheets. Spread over Ricotta mixture.
- Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
- Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
- Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!
Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
VEGETARIAN LASAGNA
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
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.
WORLD'S BEST (NOW VEGETARIAN!) LASAGNA
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
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
Tips:
- To make the lasagna noodles from scratch, mix all-purpose flour, semolina flour, eggs, olive oil, and salt in a food processor until the dough comes together. Knead the dough for a few minutes on a lightly floured surface until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes before rolling it out.
- If you are using store-bought lasagna noodles, cook them according to the package instructions. Be careful not to overcook them, as they will continue to cook in the oven.
- For the ricotta filling, make sure to use whole-milk ricotta cheese for the best flavor and texture. You can also add other ingredients to the filling, such as chopped spinach, artichoke hearts, or sun-dried tomatoes.
- To make the tomato sauce, use a variety of fresh tomatoes, such as Roma tomatoes, plum tomatoes, or San Marzano tomatoes. You can also add other ingredients to the sauce, such as onions, garlic, bell peppers, or mushrooms.
- Assemble the lasagna in a greased 9x13 inch baking dish. Layer the lasagna noodles with the ricotta filling, tomato sauce, and mozzarella cheese. Repeat the layers until all of the ingredients have been used.
- Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let the lasagna cool for at least 15 minutes before slicing and serving. This will help the lasagna to hold its shape.
Conclusion:
This vegetarian lasagna is a delicious and hearty dish that is perfect for a special occasion or a weeknight dinner. It is packed with flavor and texture, and it is sure to be a hit with everyone at the table. So next time you are looking for a vegetarian lasagna recipe, give this one a try. You won't be disappointed!
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