Classic Lasagna ~
Get ready to impress your guests with this robust crowd-pleasing lasagna casserole!
100% vegan meat sauce made with meatless ground beef and Italian sausage is layered with traditional lasagna noodles, dairy-free ricotta, mozzarella, and parmesan cheese for a hearty and delicious spin on the comfort food classic!
Ingredients for Classic Lasagna
You will need:
- lasagna noodles
- vegan ground beef- Impossible ground or Beyond Beef is perfect for this recipe
- vegan Hot Italian sausage – I recommend Beyond Sausage Hot Italian
- yellow onion
- garlic
- diced tomatoes
- tomato paste
- light brown sugar
- dried basil
- dried oregano
- sea salt
- dairy-free ricotta – Kite Hill and Tofutti are both good
- vegan egg replacer – I used VeganEgg
- Italian flat-leaf parsley
- vegan Parmesan cheese – the Violife block that you have to grate yourself is awesome
- ground black pepper
- vegan mozzarella cheese – Violife and Daiya are the meltiest shredded mozzarella cheeses I’ve found so far
How to Make Classic Lasagna
- Preheat oven to 375 degrees F.
For the Noodles:
- Cook lasagna noodles according to package directions to al dente consistency. Drain the cooked noodles and lay them flat to dry.
For the Sauce:
- Into a large, deep skillet over medium heat, crumble the vegan ground and sausage.
- Add the onions. Cook, stirring frequently for about 3-5 minutes, or until beef and sausage are browned.
- Add garlic and continue cooking an additional 1 minute. Reduce heat to low.
- Stir in the undrained diced tomatoes, tomato paste, brown sugar, basil, oregano, and 1 1/2 teaspoons sea salt.
- Cover and simmer for 45 minutes, stirring occasionally.
For the Ricotta Filling:
- Prepare egg replacer according to package directions for the equivalent of one egg.
- Into a medium-sized mixing bowl, add the dairy-free ricotta and egg replacer equivalent of one egg. Stir until well combined.
- Stir in Italian flat-leaf parsley, 1/2 cup vegan Parmesan cheese, remaining 1 teaspoon sea salt, and ground black pepper.
Layering the Lasagna:
- Grease a 3-inch deep, 9″x13″ baking dish.
- Into the baking pan, arrange cooked lasagna noodles in an even layer.
- Spread the noodles with 1/4 ricotta mixture.
- Sprinkle the ricotta mixture with 1/4 of the mozzarella cheese.
- Over the mozzarella layer, spread 1/4 of the sauce.
- Repeat for all four layers.
- Add additional 1/2 cup mozzarella and the remaining 1/4 cup Parmesan cheese to the top layer of sauce.
Time to Bake:
- Bake in the preheated oven, covered, for 45 minutes.
- Remove cover and continue cooking an additional 20 minutes.
- Allow to stand 10 minutes before slicing and serve hot.
Enjoy!
More Comfort Food Recipes You’ll Love!
- Black Bean Meatloaf
- Vegan Salisbury Steak with Mushroom Gravy
- Vegan Chili Mac Casserole
- Vegan Twice Baked Potatoes
- Vegan Sausage and Peppers Pasta
- Vegan Corned Seitan Hash
- Vegan Corn Chip Pie
Classic Lasagna
100% vegan meat sauce layered with lasagna noodles, dairy-free ricotta, mozzarella, & parmesan for a hearty and delicious spin on the comfort food classic!
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Servings: 8
Equipment
Large Skillet
Large Baking Dish
Casserole Server
Ingredients
- 1 pound vegan ground beef
- 1/2 pound vegan Hot Italian sausage
- 1/2 cup yellow onion chopped
- 2 cloves garlic finely minced
- 29 ounces diced tomatoes undrained
- 12 ounces tomato paste
- 2 tablespoons light brown sugar
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 1/2 teaspoons sea salt divided
- 1 pint dairy-free ricotta
- 1 vegan egg replacer equivalent of one egg
- 1/3 cup + 1 tablespoon Italian flat-leaf parsley chopped
- 3/4 cup vegan Parmesan cheese shredded and divided
- 1/4 teaspoon ground black pepper
- 16 ounces + 1/2 cup vegan mozzarella cheese shredded
- 12 lasagna noodles
Instructions
- Preheat oven to 375 degrees F.
For the noodles:
- Cook lasagna noodles according to package directions to al dente consistency. Drain the cooked noodles and lay them flat to dry.
For the sauce:
- Into a large, deep skillet over medium heat, crumble the vegan ground beef and sausage. Add the onions. Cook, stirring frequently for about 3-5 minutes, or until beef and sausage are browned. Add garlic and continue cooking an additional 1 minute. Reduce heat to low.
- Stir in the undrained diced tomatoes, tomato paste, brown sugar, basil, oregano, and 1 1/2 teaspoons sea salt.
- Cover and simmer for 45 minutes, stirring occasionally.
For the ricotta filling:
- Prepare egg replacer according to package directions for the equivalent of one egg.
- Into a medium-size mixing bowl, add the dairy-free ricotta and egg replacer equivalent of one egg. Stir until well combined.
- Stir in Italian flat-leaf parsley, 1/2 cup vegan Parmesan cheese, remaining 1 teaspoon sea salt, and ground black pepper.
Layering the lasagna:
- Grease a 3-inch deep, 9"x13" baking dish.
- Into the baking pan, arrange cooked lasagna noodles in an even layer.
- Spread the noodles with 1/4 ricotta mixture.
- Over the ricotta mixture, spread, 1/4 of the sauce.
- Over the sauce layer, sprinkle 1/4 mozzarella cheese
- Repeat for all four layers adding the remaining 1/4 cup Parmesan cheese to the top layer of mozzarella cheese.
- Time to bake:
- Bake in the preheated oven, covered, for 45 minutes.
- Remove cover and continue cooking an additional 20 minutes.
- Allow to stand 10 minutes before slicing and serve hot.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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