Vegetarian lasagna recipe
At a glance
| Serves | 2 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Meal type | Main Dish |
| Allergy list | Egg, Milk, Soy, Wheat |
| Misc | Freezable, Serve Hot |
| Region | Italian |
| From blog | Andolicious |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 6 lasagna noodles (whole wheat, oven ready - no boiling required)
Sauce
- 1 small onion (minced)
- 14oz tomatoes (crushed)
- 1 tablespoon soy sauce (reduced sodium)
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 3 cloves garlic
- 3 tablespoons vegetable stock (reduced sodium)
- 1 tablespoon white wine (pinot grigio)
- 1 tablespoon sage (dry rubbed)
Sauce - Optional
- 2 tablespoons butter (salted, refrigerated)
Directions
Step 1
Heat two tablespoons of butter over medium heat until melted.
Step 2
Add 1 tbsp olive oil.
Step 3
Add 1 small minced onion, sautee until translucent.
Step 4
You can add minced garlic for one minute, but I used granulated garlic today.
Step 5
Add 14 ounces crushed tomatoes, 1 tbsp soy sauce, 1 tbsp dry rubbed sage, 1 teaspoon granulated garlic, 2 tbsp vegetable stock, 1 tbsp pinot grigio.
Step 6
Bring to a boil, reduce to simmer.
Step 7
Simmer about 20-25 minutes, or a little longer if you have time.
Step 8
Meanwhile, mix one cup ricotta with one tbsp sage, 1/2 tsp garlic, and 1 tsp paprika using a fork.
Step 9
Spray a loaf pan with cooking spray.
Step 10
Ladel a bit of sauce on the bottom of the pan and spread evenly.
Step 11
Place one of the noodles, spread a spoonful or two of ricotta on the noodle, ladle some more sauce, sprinkle with shredded mozzarella.
Step 12
Repeat until you run out of sauce and ricotta, usually around 5 flat noodles in total.
Step 13
Use a food processor to turn two handfuls of day old bread into breadcrumbs.
Step 14
Add 2 tbsp of soft butter, another tablespoon of sage, and three cloves of fresh garlic to the breadcrumbs and pulse a few times until mixed.
Step 15
Top the lasagna with the buttery garlicy mixture and sprinkle on a bit more shredded mozzarella.
Step 16
Cover the loaf pan with tin foil and bake at 175°C / 350°F / Gas Mark 4 for 25 minutes.
Step 17
Remove tin foil and broil until amber and crispy - a few minutes
Step 18
Use a knife to separate the edges from the pan. Then serve.
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