Sarahs Amazing Vegetarian Lasagna Food

THE BEST VEGETARIAN LASAGNA RECIPE EVER

Steps:

• Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
• Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
• Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
• Add the parsley, then remove from the heat.
• Heat the oven to 375 degrees Fahrenheit.
• Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
• Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
• Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
• Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
• Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
• Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

VEGETARIAN LASAGNA

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.

AMAZING VEGETARIAN OR VEGAN LASAGNA

Steps:

• Cook lasagna noodles according to the package directions.
• Saute onion and garlic in oil until tender. Add vegeburger or gluten.
• Stir in speggetti sauce and parsley; simmer for 5 minutes.
• Combine tofu and spinach and yeast flakes (if using eggplant instead, don't combine with tofu. Instead slice eggplant into thin pieces and set aside).
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn't have the measurements listed, but it's big).
• Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
• Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
• In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius.

THE ULTIMATE MEATY VEGAN LASAGNA

Steps:

• Heat olive oil over medium heat in a Dutch oven or large, heavy-bottomed pot. Sauté garlic for a few minutes, until fragrant.
• Add crushed tomatoes, chopped basil, pepper flakes, onion powder, and oregano. Stir to combine. Bring to a very gentle boil, then reduce heat to low, cover, and simmer for 1-2 hours. (This can also be prepared in a slow cooker or Instant Pot.)
• Combine ingredients in a food processor and puree until mostly smooth. (A tiny amount of graininess is actually preferable and will make the ricotta texture much more convincing! Scrape down the sides of the bowl as you go to ensure even texture.
• In a skillet over medium-high heat, sautée mushrooms in a drizzle of olive oil for 5-8 minutes, stirring often, to cook off excess moisture. Add zucchini and cook for an additional 3-5 minutes, until tender. Remove from heat and set aside.
• In the same skillet, cook vegan beef-style crumbles and Beyond Sausage for a few minutes until lightly browned. (If you're just using the beef crumbles, you can skip this step, but the Beyond Sausage is easiest to work with when lightly cooked.)
• Preheat your oven to 350°F.
• Spread about 1 cup of marinara sauce in the bottom of a greased 9×13″ baking dish. Layer 3 lasagna noodles, and roughly 1/3 of the sausage, vegetables, ricotta, mozzarella, parmesan, and sauce. Repeat layers, reserving about 1 cup of mozzarella and 1 cup of sauce for the very top.
• Cover with foil and bake for 40 minutes. Uncover and bake for 10-15 additional minutes, uncovered, until edges are slightly browned. Remove from oven and allow to rest for about 15 minutes before serving. (This will allow it to firm up a bit and make it easier to cut and serve.)

CLASSIC LASAGNA WITH BéCHAMEL

Steps:

• Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
• Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
• Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
• Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
• Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
• Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
• Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
• Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
• Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
• Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
• Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
• Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!

SARAH'S AMAZING VEGETARIAN LASAGNA

Steps:

• Heat olive oil in a large skillet until shimmering.
• Add onion, eggplant, and mushrooms to skillet. Cook for 15 minutes, or until all ingredients are soft.
• Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. Break up tomatoes with the back of a spoon.
• Add oregano, parsley, and basil to the sauce.
• Simmer sauce uncovered for about an hour and a half, or until thick.
• Preheat oven to 350 degrees Fahrenheit.
• Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
• Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups).
• Layer 4 of the lasagna noodles on top of the sauce.
• Dot the noodles with 1/3 of the ricotta cheese.
• Spread 1 cup of the mozzarella over the ricotta and noodles.
• Spread 1/2 cups of the Parmesan over the mozzarella.
• Repeat steps 7-11 two more times.
• Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning.
• Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.