Meatless Meat Lasagna
This Meatless Meat Lasagna delivers all the rich flavors of the Italian classic, thanks to layers of richly seasoned plant-based red sauce, layers of ricotta, mozzarella, and Parmesan cheese with lasagna noodles.
Servings 8 servings
Calories 608kcal
Ingredients
Sauce (you won’t need the whole amount for the lasagna):
- 10 ounces cremini mushrooms trimmed
- 6 tablespoons extra-virgin olive oil divided use
- Salt and pepper
- 1 onion chopped
- 5 garlic cloves minced
- 1¼ teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- 6 ounces tomato paste
- 28 ounce can crushed tomatoes
- 2 cups vegetable broth
- 15 ounce can chickpeas drained and rinsed
- 2 tablespoons chopped fresh basil
Lasagna
- 15 ounces ricotta cheese
- 8 ounces mozzarella shredded
- 5 & ½ cups meatless meat sauce
- 15 no-boil lasagna noodles
- ½ cup finely shredded Parmesan cheese
Instructions
Make sauce:
- Pulse mushrooms in two batches in food processor until chopped into 8- to 1-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.)10 ounces cremini mushrooms
- Heat 5 tablespoons oil in large pot or Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes.6 tablespoons extra-virgin olive oil, Salt and pepper
- While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.) Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.1 onion
- Combine remaining 1 tablespoon oil, garlic, oregano, and pepper flakes in bowl, and set aside.5 garlic cloves, 1¼ teaspoons dried oregano, ¼ teaspoon red pepper flakes
- Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to simmer over high heat. Reduce heat to low and simmer sauce for 5 minutes, stirring occasionally.6 ounces tomato paste, 28 ounce can crushed tomatoes, 2 cups vegetable broth
- While sauce simmers, pulse chickpeas in food processor until chopped into ¼-inch pieces, 7 to 10 pulses. Transfer chickpeas to fine-mesh strainer and rinse under cold running water until water runs clear; drain well. Add chickpeas to pot and simmer until sauce is slightly thickened, about 15 minutes.15 ounce can chickpeas
- Stir in basil and season with salt and pepper to taste.2 tablespoons chopped fresh basil
Make lasagna:
- Preheat oven to 350° F.
- In a small bowl, stir together the ricotta and 2/3 of the mozzarella. Set aside.15 ounces ricotta cheese, 8 ounces mozzarella
- Lightly coat a 12×8 or 13×9-inch baking dish with cooking spray. Spoon ½ cup of the sauce in the dish. Top with 3 lasagna noodles, breaking the noodles to fit as needed. Spoon ¼ of the ricotta mixture over the noodles. Sprinkle with 2 tablespoons Parmesan. Top with 1 cup of sauce.5 & ½ cups meatless meat sauce, 15 no-boil lasagna noodles, ½ cup finely shredded Parmesan cheese
- Top with 3 more noodles, pressing down a bit on the noodles, and continuing to layer like this until all the cheese is used. Add last 3 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
- Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving.
Notes
To prepare ahead of time and bake later: Assemble the lasagna in an oven-safe container. Cover unbaked lasagna tightly with foil and refrigerate for up to 24 hours. When you’re ready to cook, preheat the oven as directed, and bake an additional 10 minutes (or a total of 60 minutes).
For leftovers: Store leftovers in an airtight container for up to 5 days in the fridge. Reheat them in the microwave or in a 350° F oven until the bubbly and warmed through.
It also freezes really well. Store it in an airtight container in the freezer for up to a month.
Nutrition
Calories: 608kcal | Carbohydrates: 65g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 1.021mg | Potassium: 982mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1.204IU | Vitamin C: 16mg | Calcium: 399mg | Iron: 4mg
