This is, as far as I can tell, the best lacto-vegetarian lasagna.
Inspired by John Chandler’s World’s Best Lasagna.
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(each preparation makes 1 9x13)
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Ingredients
- 2 tbsp olive oil
- 1 yellow onion (small)
- 6 cloves garlic
- .5 tsp fennel seeds
- 1 tsp italian seasoning
- 1.5 tsp dried basil
- 1 tbsp dried parsley
- 28 oz canned crushed tomatoes
- 6 oz tomato paste
- 14 oz tomato sauce
- 2 tbsp honey
- 1 tsp salt
- 13 oz vegan italian sausage (eg. Field Roast)
- 12 oz vegan “beef” crumbles (eg. Smart Ground)
- 6 oz grated parmesan
- 12 oz oven-ready lasagna noodles
- 12 oz ricotta cheese
- 16 oz grated mozzarella cheese
Ingredients
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Instructions
- Heat the olive oil over over low-medium heat. Dice the onion and add to the oil, cooking until the onion is translucent.
- Peel and mince or press the garlic. Add the garlic, fennel seeds, italian seasoning, dried basil, and dried parsley. Cook for a couple of minutes, move on immediately if the garlic begins to turn golden brown or otherwise starts to burn.
- Stir in crushed tomatoes, tomato paste, tomato sauce, honey, and salt. Bring the sauce to a low simmer, stirring occasionally to keep the bottom from burning.
- Slice the vegan sausage. Stir the sausage and vegan ground beef into the sauce and remove from heat.
- Preheat oven to 375º F (190º C).
- Spread 2 cups of sauce in the bottom of a 9×13 inch baking dish, then assemble the lasagna in the following order: -1/2 cup parmesan cheese -layer of lasagna noodles -about 1/3 of the ricotta smeared or dolloped (as feasible) -1 cup mozzarella cheese -2 cups of sauce
- Add additional layers in the same order until you have a sauce layer close to the top of the baking dish. Spread a cup of mozzarella and 1/4 cup parmesan on top of the sauce.
- Cover with foil. To minimize sticking, either spray the foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 20 minutes. Cool for 15 minutes before serving.
