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:
- lasagna noodles
- vegan ground – 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-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.
Sprinkle the ricotta mixture with 1/4 of 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.
Serve hot.
Cheers!
More comfort food favorites:
Vegan Salisbury Steak with Mushroom Gravy
Vegan Sausage and Peppers Pasta
Classic Lasagna
Equipment
Ingredients
- 1 pound vegan ground
- 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.
- Spread the ricotta mixture over 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.
- Serve hot.
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