World's Best (Now Vegetarian) Lasagna

Recipesfull introduces to you: Vegetarian Recipes. (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.

Brief

Prep 30 mins

Cook: 2hrs30 mins

Additional: 15 mins

Total: 3hrs15 mins

Servings: 12

Yield: 1 lasagna

World's Best (Now Vegetarian) Lasagna

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

Tips

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 375 degrees F (190 degrees C).

Step 4

Meanwhile stir together egg ricotta remaining 2 tablespoons parsley and 1/2 teaspoon salt in a bowl.

Step 5

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.

Step 6

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.

Nutritional Information

World's Best (Now Vegetarian) Lasagna

Servings Per Recipe:12

Calories: 365.8

% Daily Value *

Protein: 26.8g 54%

Carbohydrates: 33.1g 11%

Dietary Fiber: 3.5g 14%

Sugars: 5.7g

Fat: 14.8g 23%

Saturated Fat: 8g 40%

Cholesterol: 57.1mg 19%

Vitamin A Iu: 974IU 20%

Niacin Equivalents: 6.1mg 47%

Vitamin B6: 0.2mg 12%

Vitamin C: 10.8mg 18%

Folate: 69.4mcg 17%

Calcium: 518.6mg 52%

Iron: 2.9mg 16%

Magnesium: 46.7mg 17%

Potassium: 467mg 13%

Sodium: 1025.5mg 41%

Thiamin: 0.1mg 9%

Calories From Fat: 133.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.