World's Best Lasagna vegetarian version

1
Debbie 2

Filling and satisfying lasagna with veggie sausage, veggie ground beef and three types of cheese.

Modified from: World's Best Lasagna

Ingredients

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Original recipe yields 12 servings

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Directions

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  1. In a Dutch oven, cook veggie sausage and veggie meatless 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 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meatless sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with one half of the ricotta cheese mixture then layer spicach. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups 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.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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Reviews

I don't eat meat so I made the sauce part of the recipe and added veggie sausage crumbles and this was wonderful. Great sauce flavor!