WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
SPINACH LASAGNA WITH FENNEL SAUSAGE
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.
Provided by David Tanis
Categories dinner, pastas, project, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the pasta: Combine spinach, eggs, salt and olive oil in a blender or food processor and purée until smooth. Transfer to a mixing bowl and stir in flour. Knead mixture into a soft dough. If sticky, add a little more flour. Form into a ball, wrap in plastic, and set aside to rest while you prepare the other elements.
- Make the filling: Bring a large pot of salted water to a boil. Add spinach and let wilt for a few seconds. Drain spinach in a colander and rinse well with cold water. Squeeze spinach dry and chop roughly.
- Put ricotta in a mixing bowl and stir in chopped spinach. Stir in lemon zest and crushed fennel seed. Season to taste with salt and pepper.
- Set a large skillet over medium-high heat and add sausage meat. Cook, breaking up with a spatula, until crumbled. Cook for 3 to 4 minutes, stirring, until just cooked through. Transfer to a bowl and let cool.
- For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour and let cook for about 1 minute, stirring; do not let mixture brown.
- Whisk in milk 1/2 cup at a time, letting sauce thicken after each addition. Add bay leaf, cayenne and nutmeg and continue cooking over low heat, whisking frequently, for about 10 minutes, to create a smooth sauce. Season to taste with salt and pepper. Thin with a little more milk if necessary; consistency should be that of a not-too-thick milkshake. If needed, strain sauce to remove lumps. Keep warm in a double boiler to prevent thickening.
- Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add garlic and basil and let sizzle without browning, 1 minute or less. Add tomato purée and bring to a simmer. Season to taste with salt and pepper. Cook for about 5 minutes, until slightly thickened. Remove from heat, pull out the basil leaves, and whisk in butter. Set aside.
- Roll out the pasta: Set up a pasta machine and divide the dough into 5 roughly equal pieces. Roll each piece into a thin sheet of pasta about 12 inches long. Rolling twice at the second-to-last setting on the machine should give you the right thickness. Set aside on baking sheets, dust lightly with flour and keep covered with a slightly damp kitchen towel to prevent them from drying out.
- Butter a medium-large baking dish, not larger than 9 by 13 inches. Heat oven to 375 degrees.
- Cook the pasta: Have a large pot of salted boiling water on the stove and a large bowl of ice water nearby. One by one, place pasta sheets in boiling water to par-cook for about 1 minute, leaving pasta quite firm. Using tongs or a spider, lift pasta out and plunge into ice water. Lift out and lay on a clean kitchen towel to blot. Cut into two pieces.
- As the pasta is cooked, assemble the lasagna: Place 2 sheets cooked pasta side by side, in the bottom of the baking dish. Spread pasta with 1/2 cup béchamel and dot with one-quarter of the ricotta mixture. Sprinkle over one fourth of crumbled sausage and 1/2 cup grated Parmesan. Repeat process for each layer. You will have 4 layers. Finish with 2 sheets of pasta. Spread top with 1/2 cup béchamel and sprinkle with remaining Parmesan. (The lasagna can be made up to this point up to 1 day in advance, covered and refrigerated.)
- Cover with foil and bake about 30 minutes, until lasagna is bubbling. (If baking a refrigerated lasagna, this will take longer, up to 60 minutes.) Remove foil and bake uncovered for about 15 minutes, until lightly browned on top. Let lasagna rest for 10 to 15 minutes before cutting.
- Just before serving, reheat tomato sauce. To serve, cut lasagna into 3- or 4-inch squares. With a spatula, transfer each serving to individual plates. Spoon about ½ cup tomato sauce around each serving. Garnish with basil leaves.
LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
THE MOST AMAZING LASAGNA RECIPE
The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna. The balance between layers of cheese, noodles, and homemade bolognese sauce is perfection!
Provided by Rachel Farnsworth
Categories Main Dish
Time 2h20m
Number Of Ingredients 23
Steps:
- In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
- Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
- In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
- Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
- To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
Nutrition Facts : Calories 834 kcal, Carbohydrate 54 g, Protein 63 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 174 mg, Sodium 1514 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BASIL LASAGNA
This is a free form lasagna which is a tasty variation of a typical lasagna. It is a modification of a recipe found in Simply Perfect Italian magazine.
Provided by Luvfood
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Notes: I purchase store bought fresh pasta. For the Roasted Tomato Sauce the ingredients are listed from the tomatoes line. Having extra sauce on hands is suggested, when cooking with fresh pasta it dries out and gets chewy. I double the sauce recipe. Do not over-bake this recipe. Due to the cheese it will burn and get chewy.
- Variation: Add garlic to taste to the sauce, roasting it with the tomatoes is good. I also tried this with 1 pound of browned lean ground beef. I added a can of tomato sauce until the sauce was the right consistency to cover the lasagna with.
- For the filling stir together the cheeses, basil, oregano, thawed and completely drained spinach, black pepper to taste.
- Set aside filling.
- For the roasted tomato sauce preheat oven to 350.
- In a large roasting pan add all ingredients and bake for 1 hour until skins are slightly charred.
- Once cooled, blend quickly in a blender to coarsely chop (30 seconds).
- Cover and chill until ready to use.
- Place about 2/3 cup of the cheese filling on each pasta sheet.
- Spread evenly leaving a one inch border along the sides.
- Fold the two long sides over edges of filling, then with sides in place, roll up to form a packet that encases the filling.
- Place filled packets in a shallow casserole dish.
- Top each with 1/2 cup or more of sauce to cover the packet.
- Bake uncovered for about 30 minutes or until sauce is bubbly (at 350 degrees I bake for 20-25 minutes) or lower oven temperature to 300 for 30 minutes.
Nutrition Facts : Calories 339.6, Fat 24.7, SaturatedFat 12.4, Cholesterol 67.8, Sodium 988.2, Carbohydrate 11.7, Fiber 3.5, Sugar 5.5, Protein 19.8
LASAGNA
My friends and I got this recipe from an Italian cookbook that someone checked out at the library in Minnesota. So I do not know the name or the author of the book. It is a wonderful recipe, my family and friends just love it! I serve this with a tossed green salad and french bread and a nice merlot wine.
Provided by Beaner in Washington
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté garlic, sugar, salt (I never use this much).
- Add Italian sausage, ground beef, cook until meat is brown and done.
- Add basil, fennel seeds, pepper, pear tomatoes, tomato paste.
- Cook until thick.
- Boil the 12 noodles and drain.
- Mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk).
- Layer sauce, 1/2 noodles, 1/2 of ricotta mixture, 1/2 mozzarella, sauce, 1/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese.
- Bake at 375° for 25 minutes covered with foil, 25 minutes uncovered.
- Let set for about 10-15 minutes before cutting.
Nutrition Facts : Calories 976.1, Fat 54.9, SaturatedFat 26.2, Cholesterol 195.8, Sodium 3188.4, Carbohydrate 62.7, Fiber 5.6, Sugar 17.5, Protein 58.6
LASAGNA WITH BASIL AND FENNEL
I've never been a big lasagna fan, but this particular version has such interesting, wonderful flavors to it that I've been known to eat an entire pan in 3 days. I've found that the amount of sauce these proportions make to be a just barely inadequate -- once or twice, I didn't have enough at the end, so my top layer of noodles was a little dry. you can remedy this by being really careful about how much sauce you use for layering, erring on the skimpy side, or you can do it my way and double the sauce recipe :) the leftover sauce is soo delicious on pasta, pizza, etc. I also like to add a few cloves of garlic to the sauce since I'm a garlic fiend.
Provided by enigmused
Categories Cheese
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl.
- Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
- Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
- Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
Nutrition Facts : Calories 619.2, Fat 40, SaturatedFat 19.8, Cholesterol 168.1, Sodium 897.5, Carbohydrate 15.9, Fiber 2.9, Sugar 2.8, Protein 46.9
BEST HOMEMADE LASAGNA
Steps:
- Using a dutch oven over medium heat, cook ground beef, Italian sausage, minced onion, and garlic, until browned
- Stir in crushed tomatoes, tomato paste, tomato sauce, basil, fennel seeds, Italian seasoning, and sugar.
- Add salt and pepper to taste and two tbsp chopped parsley. Turn heat to low and simmer the sauce for 1 ½ hour, stirring occasionally.
- In a small mixing bowl, mix ricotta cheese, egg, remaining two tbsp chopped parsley, and ½ tsp salt
- preheat oven to 375F
- Assemble lasagna: Using a 9 x 13-inch baking dish,- First layer: 1 ½ cups meat sauce - Second layer: arrange precooked noodles over meat sauce to cover- Third layer: spread ½ of ricotta mixture over noodles- Fourth layer: top ricotta mixture with a third of mozzarella cheese slices- Fifth layer: Spoon 1 ½ cup meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese- Repeat layers and top with remaining mozzarella and Parmesan cheese
- Cover with aluminum foil (spray foil with oil spray to prevent it from sticking to the cheese) and bake for 25 minutes covered. Remove foil and bake for an additional 25 minutes. Let lasagna cool for 10 minutes before serving.
FENNEL LASAGNA
A traditional lasagna only in the sense that it uses layered stratas and lasagna noodles.
Provided by GRECKLE
Categories Meat and Poultry Recipes Pork Sausage
Time 1h13m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add fennel, onion, mushrooms, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
- Place sausage into a skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add marinara sauce, basil, and red pepper flakes to skillet, stir to combine.
- Coat the bottom of a Dutch oven with marinara sauce mixture; add a layer of lasagna noodles. Spread a 1/4-inch layer of cream cheese over noodles; add a layer of onion-fennel mixture. Top with more sauce. Repeat layers until all sauce, cream cheese, and onion-fennel mixture are used up; about 3 layers. Top last layer with mozzarella cheese.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 55.7 g, Cholesterol 53.1 mg, Fat 25.4 g, Fiber 5.2 g, Protein 19.5 g, SaturatedFat 10.7 g, Sodium 927.6 mg, Sugar 6.7 g
THE #1 LASAGNA RECIPE
I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won't be disappointed with my Best Lasagna Recipe!
Provided by yamfry50
Categories European
Time 45m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- 1. Start with the following in a pot.
- 1 pound of sweet Italian sausage.
- 1 pound of ground beef.
- 1/2 cup of chopped onions.
- 2 cloves of garlic chopped.
- Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
- 2. Add the following:.
- 1 (28 ounce) can of crushed tomatoes.
- 2 (8 ounce) cans of tomato sauce.
- 2 (6 ounce) cans of tomato paste.
- 1/2 cup of water.
- Gently stir this into the cooking meat.
- 3. Add the following:.
- 2 tablespoons white sugar.
- 1 teaspoon fennel seed.
- 2 teaspoons fresh Basil leaves chopped.
- 2 tablespoons fresh Italian parsley chopped.
- 1 teaspoon salt.
- 1 teaspoon Italian Seasoning.
- 1/2 teaspoon ground pepper.
- Gently stir these seasoning into the sauce.
- Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes
- 4. Soak 12 lasagna noodles.
- The lasagna noodles need to be soaked in hot tap water for 15 minutes.
- 5. While the noodles are soaking you can make the cheese filling.
- Put the following in a mixing bowl:.
- 23 ounces of ricotta cheese.
- 1/2 teaspoon fresh grated nutmeg
- Grate fresh nutmeg over the Ricotta cheese.
- 6. Add the following.
- 1 egg.
- 2 tablespoons fresh Italian parsley chopped.
- Mix these ingredients together with a spoon.
- 7. Now we start building the lasagna layers.
- Use a 9×13 inch baking pan.
- Spread 2 Cups of meat sauce on the bottom of the pan.
- Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
- Lay 6 noodles across the layer of sauce.
- Spread half of the ricotta cheese mixture over the layer of noodles.
- Spread 1/2 of the mozzarella cheese over the ricotta layer.
- Sprinkle half of the Parmesan cheese over the mozzarella layer.
- Spread 2 cups of meat sauce over the cheese layer.
- Lay down the next layer of noodles.
- Spread the remaining ricotta mixture over noodles.
- Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
- Put the last layer of meat sauce on the cheeses.
- Sprinkle the remaining cheese on top.
- 8. Cover with foil.
- Bake in preheated oven at 350 for 25 minutes.
- Remove foil and bake uncovered for another 25 minutes.
- Remove from oven and allow to cool for approximately 15 minutes.
- To show your appreciation for this great lasagna recipe please click on the advertiser's links on this blog.
- This helps pay for the hosting cost of the website. Thanks and enjoy!
- -Serves 12 people-.
TRADITIONAL ITALIAN SPINACH LASAGNA
This is a dish I make only once a year. We invite friends to dinner. If there are any leftovers, I freeze them in single serving size bags and put those into a large freezer bag. This is labor intensive, and an all day affair for me. I like that the crosswise sections make me think of the Italian flag.
Provided by Sweetiebarbara
Categories Pork
Time 6h
Yield 1 Large Lasagna, 18 serving(s)
Number Of Ingredients 18
Steps:
- Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.
- Put sausage in pot with ground fennel and brown.
- Add basil, oregano, and parsley.
- Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.
- Let simmer gently about 2-3 hours.
- Boil lasagna noodles according to package directions, and hang to dry.
- Beat together eggs, ricotta and parmesan cheese, set aside.
- Build lasanga:.
- Barely cover bottom of large, deep lasagna pan with sauce.
- Place a layer of noodles lengthwise over sauce.
- Place all of spinach over noodles.
- Cover this with a layer of noodles shortwise.
- Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.
- Put one half of remaining sauce over noodles and cover with shortwise noodles.
- place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.
- Pour remaining sauce over top.
- Bake at 350 degrees for about 40 minutes, or until bubbly.
- Grate hard cheese over top as soon as you pull it from the oven.
- Serve with Italian bread and a salad.
LASAGNA WITH BASIL AND FENNEL
Provided by Ila Walrath
Categories Beef Pasta Tomato Bake Mozzarella Parmesan Ricotta Basil Ground Beef White Wine Bon Appétit Ohio
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl. Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
- Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
- Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
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- Bring a pot of water to a boil so you can boil the lasagna noodles in batches as you assemble the lasagna. Meanwhile, spoon 1/2 cup tomato sauce in the bottom of a 9-by-9-inch pan. Boil 3 pasta noodles for 30 seconds and layer them on the sauce in the pan. Smear half the ricotta cheese mixture on the noodles, sprinkle with half the veggies, and top with roughly 1/3 the shredded cheese.
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- In a medium non-stick pan over medium heat, sauté the beef until cooked through, breaking up meat with back of spatula, about 8 minutes. Remove the meat from the pan and allow to cool.
- In the same pan, heat the olive oil. Saute the onion, red pepper, and fennel for 5 minutes. Add the ground beef; gently mix. Salt and pepper to taste.
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- Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
- Make the "ricotta": Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
- In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
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