Vegetarian Classic Beef Lasagna
Indulge in the comforting, hearty flavors of this Vegetarian Classic Beef Lasagna—an irresistible twist on a beloved Italian favorite. This recipe swaps traditional beef for a savory vegetarian ground beef substitute, creating a dish that caters to both plant-based diets and flavor enthusiasts. Layered with a rich tomato and vegetable sauce, creamy ricotta-Parmesan blend, and gooey mozzarella, every bite is a decadent experience. A velvety béchamel sauce, infused with a touch of nutmeg, adds an elegant finish to this perfectly baked lasagna. With its golden, bubbly top and robust flavor profile, this vegetarian lasagna is ideal for family dinners or entertaining guests. Whether you're seeking vegetarian comfort food or a crowd-pleasing pasta bake, this dish promises satisfaction in every forkful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 12 ounces Vegetarian ground beef substitute
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar
- 9 no-boil sheets Lasagna noodles
- 15 ounces Ricotta cheese
- 0.5 cup, grated Parmesan cheese
- 1 large Egg
- 3 cups, shredded Mozzarella cheese
- 2 cups Milk
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 0.25 teaspoon Nutmeg
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until soft, about 5 minutes.
Add minced garlic, diced carrot, and diced celery; cook for an additional 5 minutes.
Stir in the vegetarian ground beef substitute and cook until heated through.
Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and sugar to the skillet. Simmer sauce for 15 minutes, stirring occasionally.
While the sauce simmers, prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Slowly whisk in the milk until the mixture is smooth. Bring to a gentle boil while stirring, then reduce heat and simmer until thickened. Stir in nutmeg and set aside.
In a bowl, combine ricotta cheese, grated Parmesan cheese, and egg. Mix well.
To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a baking dish. Place 3 lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles, followed by a third of the tomato sauce and a third of the mozzarella cheese.
Add another layer of noodles, the remaining ricotta mixture, another third of the sauce, and another third of the mozzarella cheese.
Top with the last layer of noodles, the remaining tomato sauce, and the rest of the mozzarella cheese.
Pour the béchamel sauce over the assembled lasagna, spreading evenly.
Cover the dish with foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
Allow lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 7721 mg | 336% | |
| Total Carbohydrate | 558.5 g | 203% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 96.7 g | ||
| Protein | 289.8 g | 580% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 4238 mg | 326% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 6095 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
