I Cant Believe Its Not Meat Veggie Lasagna Recipes

Steps:

• Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components. Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking. Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl. Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese. Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.

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.

Steps:

• Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate.
• Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs.
• In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer.
• Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella.
• Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella.
• Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.

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.