This is, as far as I can tell, the best lacto-vegetarian lasagna.
Inspired by John Chandler’s World’s Best Lasagna.
| Cook Time | 100 minutes (total time from start to finish) |
| Passive Time | 30 minutes (bake time) |
| Preparations |
(each preparation makes 1 9x13)
|
Ingredients
Ingredients by volume:
- 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
- 15 oz tomato sauce
- 2 tbsp agave
- 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
- 15 oz ricotta cheese
- 16 oz grated mozzarella cheese
Ingredients by weight:
- 26 g olive oil
- 200 g yellow onion
- 30 g garlic
- 1.8 g fennel seeds
- 1.2 g italian seasoning
- 1.1 g dried basil
- .8 g dried parsley
- 800 g canned crushed tomatoes
- 170 g tomato paste
- 425 g tomato sauce
- 41 g agave
- 6 g salt
- 370 g vegan italian sausage
- 340 g vegan “beef” crumbles
- 170 g grated parmesan
- 340 g oven-ready lasagna noodles
- 425 g ricotta cheese
- 450 g grated mozzarella cheese
Ingredients
Ingredients by volume:
Ingredients by weight:
|
|
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 fennel seeds, italian seasoning, dried basil, dried parsley, and garlic. 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, agave, 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.
- Bake in preheated oven for 30 minutes. Cool for 15 minutes before serving.
