Best Northern Italian Style Lacto Vegetarian Lasagna Recipes

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA

Steps:

• 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.
• 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.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
• 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.
• 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.

EASY, HEALTHY VEGETARIAN LASAGNA

Steps:

• Preheat oven to 375°F.
• In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste.
• In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles.
• Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce), covering the veggies.
• On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce.
• Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella.
• Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
• NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.

OUTSTANDING NORTHERN ITALIAN LASAGNA

Steps:

• 1. Heat oven to 350 degree's. Have your meat sauce made ,or make mine as follows. Cook the sausage, chicken, and onion separately, In a sauce pan mix wine,tomato paste,water together to combine. Add the rest of the ingredients. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
• 2. Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,
• 3. Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the milk and half and half and nutmeg. Stir constantly while cooking until sauce becomes thick like a heavy cream. Remove from heat.
• 4. In a 13x9 inch pan spread 1 cup of meat sauce on the bottom.
• 5. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.. Spread half the White sauce over noodles. Put half the Mozzarella mixture on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Next Lasagna, Meat sauce,White sauce,and top with Mozzarella mixture. mixture. Bake at 350 degree's for 45 minutes,or until done.

VEGETARIAN LASAGNA

Steps:

• Mix carrots, oregano, and spaghetti sauce together.
• Saute onions and mushrooms.
• Mix Ricotta, spinach, parsley and eggs together in separate bowl.
• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan.
• Repeat layers with remaining ingredients.
• Bake in 350 degrees oven for about 45 minutes.
• Let set for 10 minute.

VEGETARIAN LASAGNA

Steps:

• In a sauce pot melt the butter and sauté the (vegetables ingredients from Butter and below only)until softened.
• Add cream and watch it does not boil over.
• Add cheese and spices until melted.
• once melted put in blender and lightly blend.
• Keep sauce warm.
• Heat olive oil and combine all vegetables (zucchini, mushrooms, pepper, leeks) and fry until softened.
• Add parsley and spinach until just lightly soft and then add ricotta.
• Add the sauce (not all, but enough to your liking) and blend.
• In a lasagna pan add a little sauce to bottom and start to stack lasagna with veggie sauce mixture with each layer. Also now add cheddar and mozzarella alternate until all pasta is finished top with the mixture and cheese and a little more sauce.
• Preheat oven to 375 and cover lasagna bake for 20 minutes and uncover and bake an additional 15 minutes.
• If your time is short you can substitute making the sauce with your favorite primavera packaged sauce mix.

VEGETARIAN LASAGNA

Steps:

• In a saucepan, heat olive oil and add onions, cooking until translucent.
• Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
• Simmer sauce over low heat, covered, for about 30 minutes.
• Preheat oven to 350°F.
• In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
• Slice eggplant, zucchini and mushrooms.
• Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
• Add eggplant slices in an even layer.
• Top eggplant with the ricotta cheese mixture.
• Sprinkle with sliced mushrooms, then add another third of the sauce.
• Sprinkle with 8 ounces of the mozzarella cheese.
• Layer the sliced zucchini evenly over the cheese.
• Pat mixture down.
• Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
• Pat mixture down again.
• Cover pan with foil and bake at 350°F for 50 minutes.
• Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
• Allow to sit undisturbed for 20 minutes before slicing and serving.