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Home » Popular » Comfort Food » Classic Lasagna

Classic Lasagna

August 2, 2020Leave a Comment

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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! via @thiswifecooks

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!

Classic Lasagna | thiswifecooks.com  

 

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

 

Classic Lasagna | thiswifecooks.com

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.

Classic Lasagna | thiswifecooks.com

Spread the noodles with 1/4 ricotta mixture.

Classic Lasagna | thiswifecooks.com

Sprinkle the ricotta mixture with 1/4 of mozzarella cheese.

Classic Lasagna | thiswifecooks.com

Over the mozzarella layer, spread 1/4 of the sauce.

Classic Lasagna | thiswifecooks.com

 

Repeat for all four layers.

Classic Lasagna | thiswifecooks.com

Add additional 1/2 cup mozzarella and the remaining 1/4 cup Parmesan cheese to the top layer of sauce.

Classic Lasagna | thiswifecooks.com

 

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.

Classic Lasagna | thiswifecooks.com

Cheers!

Holly signature

Classic Lasagna | thiswifecooks.com

More comfort food favorites:

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 | thiswifecooks.com

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!
5 from 1 vote
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Italian
Keyword: casserole, comfort food, make-ahead, vegan, vegetarian
Cook Time: 1 hour 5 minutes
Servings: 8
Author: Holly Gray
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Equipment

Large Skillet
Large Baking Dish
Casserole Server

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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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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Filed Under: Casseroles, Comfort Food, Pasta Night, Vegan, Vegan Christmas Recipes

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ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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