Best Vegetarian Lasagna With Radicchio And Shiitakes 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.

VEGETABLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

SPICY VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
• Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
• Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
• Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

VEGETARIAN LASAGNA WITH RADICCHIO AND SHIITAKES

Steps:

• Make the white sauce: In a medium saucepan, bring the milk just to a boil over medium-high heat; keep warm.
• Melt the butter in another medium saucepan.
• Add the flour and stir over medium heat for 1 minute.
• Gradually whisk in the milk until the mixture is smooth.
• Raise the heat to high and whisk the sauce until it boils and thickens, about 3 minutes.
• Reduce the heat to medium-low and simmer, whisking often, until no floury taste remains, about 10 minutes.
• Stir in the salt, pour into a bowl, press a piece of plastic wrap directly onto the surface, and let cool.
• Make the tomato sauce: Heat the olive oil in a non-reactive medium saucepan.
• Add the onion and cook over medium heat, stirring, until softened, about 4 minutes.
• Add the tomatoes and simmer, stirring often, until the sauce is thick, about 20 minutes.
• Season with salt and pepper and stir in the parsley.
• Transfer the tomato sauce to a bowl and let cool slightly.
• Stir in 1 cup of the white sauce and season with salt and pepper to taste.
• Preheat the broiler.
• Bring a large saucepan of water to a boil.
• Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil.
• Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender.
• Transfer to a large bowl.
• Turn the oven to 350°F.
• Heat 2 more tblsps of the olive oil in a large skillet until almost smoking.
• Add one-third of the shiitakes, season with salt and pepper and cook over high heat without stirring, until golden-brown on the bottom, about 3-4 minutes.
• Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer.
• Add the mushrooms to the radicchio.
• Repeat the process 2 more times with the remaining olive oil and mushrooms.
• Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper.
• Add salt to the boiling water.
• Working in batches, cook the lasagne noodles for 1 minute.
• Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels.
• Lightly butter a 9 X 13 inch nonreactive baking dish.
• Arrange ¼ of the noodles in the dish.
• Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese.
• Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
• Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top.
• Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days.
• Let return to room temperature before baking, then pour the milk around the sides of the lasagne.
• Cover the lasagne loosely with foil and bake for 1 hour.
• Remove the foil and continue baking for about 20 minutes longer, or until the lasagne is bubbling and the cheese is melted and beginning to brown.
• Let stand for 10 minutes before serving.
• Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat.
• Season with salt and pepper to taste and serve with lasagne.