The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
additional:
15 mins
total:
3 hrs 15 mins
Servings:
12
Yield:
1 lasagna
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.

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  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.

  • To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.

  • Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Nutrition Facts

366 calories; protein 26.8g; carbohydrates 33.1g; fat 14.8g; cholesterol 57.1mg; sodium 1025.5mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
02/19/2020
Carnivores will never know it was made with Beyond Meat instead! I doubled the sauce when I made it, laid out the ingredients into 3 bread size pans, and froze two of them. When I was ready to use them, I thawed in the fridge all day and popped them in the oven after work. Next time I'll probably add in some mushrooms, spinach and maybe layer in summer squash as well. Read More
(3)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/19/2020
Carnivores will never know it was made with Beyond Meat instead! I doubled the sauce when I made it, laid out the ingredients into 3 bread size pans, and froze two of them. When I was ready to use them, I thawed in the fridge all day and popped them in the oven after work. Next time I'll probably add in some mushrooms, spinach and maybe layer in summer squash as well. Read More
(3)
Rating: 5 stars
07/12/2020
This was so delicious! I used Beyond Hot Sausages and Impossible burger meat. I used no-cook-ahead lasagna noodles so added extra water (as per the noodle box) to the sauce before assembling the lasagna. I also spiced up the sauce a bit with flaked red peppers. Definitely a do over. Thanks for the recipe! Read More
(1)
Rating: 5 stars
01/03/2021
I used Impossible meat and Beyond sausage for this.... doubled the tomato sauce and skipped the fennel seeds.... AMAZING! Read More
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Rating: 5 stars
03/06/2020
To make this a completely Plant-Based lasagna I made the following changes: 3 containers (total 24 oz) Kite Hill dairy-free Ricotta Cheese 1 container (12 oz) Kite Hill dairy-free Sour Cream 1/2 cup Parma Parmesan Cheese Alternative 2 8-oz packages of Miyoko's Creamery Mozzarella 1/2 cup JUST egg alternative 1 12.9-oz package of Field Roast Vegetarian Italian Sausage 1 12-oz package of Impossible Burger NOTE: These changes are expensive!! Plant-based foods cost a good deal more than their non-vegan counterparts! Read More
Rating: 5 stars
03/28/2020
So good! I didn’t even measure everything and it tasted phenomenal. Everyone had seconds. No one would guess it wasn’t real meat in it either. Delish. Read More
Rating: 5 stars
10/17/2020
Worked out great, going to be my go to lasagna recipe going forward. I did cut the fennel seed in half and it was still a bit strong. Next time I will use just 6-8 seeds. Read More
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