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
VEGETARIAN LASAGNA
Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h25m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
- Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
- Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
- Heat oven to 400°F. Bake covered for 45 minutes.
- Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 0 g
VEGETABLE LASAGNA
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.
BITSY'S VEGETARIAN LASAGNA
In my younger days, many of my roommates were vegetarians. One night when it was my turn to cook - I developed this meat-free lasagna recipe. I'm not a vegetarian, but I really liked it! I hope you do too.
Provided by donutman
Categories < 4 Hours
Time 1h30m
Yield 6-9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Undercook lasagna noodles in salted water - should still be slightly rubbery. Cool. Set aside.
- In 2 Tablespoons olive oil, saute finely chopped onion, green bell pepper, mushrooms, minced garlic and ground black pepper until tender.
- Add all but 1 cup tomato sauce to this mixture and heat slightly. Set aside.
- In separate bowl, combine ricotta cheese, cottage cheese, eggs, chopped spinach and chopped parsley. Set aside.
- Thinly slice mozzarella cheese. Set aside.
- Butter oblong baking dish that will accommodate the length of noodles. (I prefer glass.).
- Start at the bottom of pan with a layer of noodles (A); next a layer of sauce (B); next the cheeses/eggs/spinach mixture (C); next mozzarella slices (D). Continue to arrange in layers A-B-C-D-A-B-C-D-A until all ingredients are used up. Top layer should be a layer of noodles.
- Pour the last 1 cup of tomato sauce over the top.
- Sprinkle the 1/2 cup of fresh grated parmesan cheese over the sauce. And sprinkle the 1/2 tsp of Mrs Dash seasoning over the cheese.
- Cover the baking dish with aluminum foil and BAKE at 350 degrees for 40 minutes.
- Remove the foil and bake uncovered for another 15 minutes.
- Remove from oven and let lasagna "set" for 10 minutes before cutting or serving.
Nutrition Facts : Calories 918, Fat 40.6, SaturatedFat 21.3, Cholesterol 187.6, Sodium 2293.7, Carbohydrate 85.6, Fiber 7.2, Sugar 14.7, Protein 54.4
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