VEGETARIAN LASAGNA
I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.
I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.
Ingredients
Tomato sauce:
2 – 3 onions, chopped
3 – 5 cloves garlic, minced
28 oz. can tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
2 T oil
1 T oregano
1 tsp. basil
1 tsp. thyme
1 tsp. dill
1 tsp. anise
1 or 2 packages veggie crumbles (see note)
Cheese layer:
2 C sour cream
2 C cottage cheese
2 eggs
4 C mozzarella, grated
2 C cheddar cheese, grated
1 C Parmesan cheese
Note: When I first started making this, I used to use boxed crumbles from the produce section of the local grocery store. However, for a while, the store didn't seem to be able to stock this particular brand. I now use Gardein Ground Be'f, Boca Vegan Crumbles, or MorningStar Meatless Crumbles. However, if you tend to use any of the other wonderful meatless crumbles products, feel free to use what you love.
Directions
Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles
Make cheese layer:
Mix ingredients together in large bowl.
Assemble:
Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
Ingredients
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Ingredients
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
REAL LASAGNA SOUP
This is from John Mitzewich, aka Chef John, on AllRecipes. This yumminess begins, " If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form.
"Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy!"
Prep Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Makes 6 servings
To view this online, go to https://www.allrecipes.com/real-lasagna-soup-recipe-7967799.
Ingredients
Noodles:
8 ounces dry lasagna noodles
1 tablespoon olive oil
2 tablespoons butter
Soup Base:
2 tablespoons olive oil
1 pound lean ground beef
6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed
1 cup diced yellow onion
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons kosher salt, or to taste
1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce
4 cups chicken broth
2-1/2 cups water
2 tablespoons chopped fresh Italian parsley
Cheese Mixture:
12 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 cup finely grated Parmigiano-Reggiano cheese
Garnish:
1/2 cup torn fresh basil and Italian parsley leaves (optional)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.
Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.
Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.
Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.
Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.
Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.
In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.
Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.
Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired.
Cook’s Note
The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead.
More or less chicken broth can be used for a thicker or thinner soup texture.
SKILLET LASAGNA
This is from Brittany at AllRecipes. It begins, "This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 3 servings
To view this online, go to https://www.allrecipes.com/recipe/273775/skillet-lasagna/.
Ingredients
1/2 pound ground beef
1/2 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1/2 onion, chopped
1 clove garlic, minced
2 teaspoons dried basil (Optional)
2 teaspoons dried oregano (Optional)
1 teaspoon salt
1 teaspoon black pepper
2 cups dried mafalda noodles
1 cup shredded mozzarella cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.
Cook's Note:
You can use ground turkey in place of beef, if you like.
TURKEY LASAGNA
This is from Ina Garten on the Food Network. Prep Time: 50 minutes; Cook Time: 30 minutes; Total Time: 1 hour 20 minutes; Makes 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1-1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
CLASSIC LASAGNA
This is from MyRecipes, and begins, "A classic, beefy lasagna recipe perfectly matches these traditional, zesty Italian ingredients and creamy homemade ricotta sauce. Tall layers of cheese, meat, and pasta will seriously satisfy your casserole cravings. Plus any leftovers for lunch the following day are always welcome. Tip: make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly."
Prep Time: 20 minutes; Cook Time: 2 hours; Stand Time: 25 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 10 servings
To view this online, go to https://www.myrecipes.com/recipe/classic-lasagna-0.
Ingredients
2 medium onions, chopped
2 tablespoons olive oil, divided
4 garlic cloves, minced
1 pound lean ground beef
1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
2 (6-oz.) cans tomato paste
1 (8-oz.) can basil, garlic, and oregano tomato sauce
1 bay leaf
1 teaspoon Italian seasoning
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
12 lasagna noodles, uncooked
8 cups boiling water
1 (16-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 (6-oz.) packages part-skim mozzarella cheese slices
Garnish: chopped fresh parsley
Directions
Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
Chef's Notes
The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.
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