Vegetarian Classic Beef Lasagne
Craving the comforting decadence of lasagne without the meat? Our Vegetarian Classic "Beef" Lasagne is a delicious plant-based twist on the ultimate Italian classic. This hearty recipe layers tender lasagne noodles with a richly seasoned plant-based ground "beef" sauce, a creamy ricotta cheese mixture blended with fresh parsley, and a gooey trio of mozzarella and Parmesan for unbeatable flavor. Packed with wholesome vegetables like carrots, celery, and onions, this dish is both satisfying and nutritious. Perfect for feeding a crowd, it bakes to golden perfection in just over an hour, making it the ideal vegetarian centerpiece for dinner parties or family meals. Whether you're vegetarian or just looking to try something new, this lasagne is sure to become a favorite in your recipe arsenal.
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Recipe Information
Ingredients
- 12 sheets lasagne noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, grated
- 2 celery stalks, finely chopped
- 400 grams plant-based ground "beef"
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 300 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, grated carrot, and chopped celery, and cook for another 5 minutes until the vegetables soften.
Stir in the plant-based ground "beef" and cook until browned, breaking it up with a wooden spoon.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine and let simmer for 15 minutes.
While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagne noodles and cook until al dente. Drain and set aside.
In a medium bowl, mix the ricotta cheese, egg, and chopped parsley until well combined.
To assemble the lasagne, spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish.
Place a layer of cooked noodles over the sauce, followed by a layer of the ricotta mixture, then a layer of grated mozzarella cheese.
Repeat the layering process (sauce, noodles, ricotta, mozzarella) until all ingredients are used, ending with a layer of sauce and mozzarella cheese.
Sprinkle the grated Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Let the lasagne cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.5 g | 325% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 8058 mg | 350% | |
| Total Carbohydrate | 642.5 g | 234% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 72.7 g | ||
| Protein | 321.6 g | 643% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4358 mg | 335% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 5424 mg | 115% | |
*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.
