This is the show-stopping vegetarian dish you’ve always wondered could exist! Exist it does and it’s right there on your table, this Vegetarian Lasagna Bake! Get ready as it showcases its layer-upon-layer of tender noodles supporting a vibrant, sweet, slow-cooked tomato sauce. It’s fragrant, cheesy, and just so delicious! Vegetarian Lasagna Bake takes a little time to make, but the results? You’ll just know it was worth it from the very first bite!
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, minced
- 2 cloves garlic, crushed
- 8 ounces plant-based hot Italian-style sausage, chopped
- 6 ounces ground meat substitute, cooked and crumbled
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup water
- 3 tablespoons fresh parsley, chopped, divided
- 1 tablespoon white sugar
- 3/4 teaspoon dried basil
- 1 teaspoon salt, divided
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon fennel seeds
- 1/8 teaspoon ground black pepper
- 12 lasagna noodles
- 1 egg, lightly beaten
- 1 (15-ounce) container ricotta cheese
- 12 ounces mozzarella cheese, sliced
- 6 ounces parmesan cheese, grated
Directions
Step 1 –Heat the oil in a Dutch oven over medium heat.
Step 2 –Add the onion and the garlic to the oil and cook, while stirring, until tender, about 3-5 minutes.
Step 3 –Stir the plant-based sausage, the ground meat substitute, the crushed tomatoes, the tomato sauce, the tomato paste, the water, 1 tablespoon of the parsley, the sugar, the basil, 1/2 teaspoon of the salt, the Italian seasoning, the fennel seeds, and the pepper into the onion mixture.
Step 4 –Bring the sauce mixture to a boil.
Step 5 –Reduce the heat, cover the Dutch oven, and simmer the sauce mixture, while stirring occasionally, until it thickens, about 1 hour 30 minutes.
Step 6 –Preheat the oven to 375 degrees F.
Step 7 –Bring a large pot of lightly salted water to a boil.
Step 8 –Add the noodles and cook until al dente, according to the package directions.
Step 9 –Drain the noodles and rinse with cold water.
Step 10 –Stir the egg, the ricotta, the remaining parsley, and the remaining salt in a bowl.
Step 11 –Spread 1/3 of the sauce in a 9×13-inch baking dish.
Step 12 –Arrange 6 of the noodles lengthwise over the sauce layer.
Step 13 –Spread 1/2 of the ricotta mixture on top of the noodle layer.
Step 14 –Top the ricotta mixture with 1/3 of the mozzarella slices.
Step 15 –Spoon 1/3 of the sauce over the mozzarella slices.
Step 16 –Sprinkle the sauce with 1/4 cup of the parmesan cheese.
Step 17 –Repeat the layers, starting with the sauce and ending with the remaining mozzarella and the remaining parmesan.
Step 18 –Cover the dish with cooking-spray-coated foil.
Step 19 –Bake the lasagna for 15 minutes.
Step 20 –Discard the foil and bake until the lasagna is hot and bubbly, about 25 minutes.
Step 21 –Cool the lasagna for 15 minutes.
Step 22 –Slice and serve.
