World's Best (Now Vegetarian!) Lasagna


The most popular lasagna recipe on 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.

Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Additional Time:
15 mins
Total Time:
3 hrs 15 mins
1 lasagna


  • 1 tablespoon olive oil

  • ½ cup minced onion

  • 2 cloves garlic, crushed

  • 8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped

  • 6 ounces cooked and crumbled ground meat substitute (such as BOCA)

  • 1 (15 ounce) can crushed tomatoes

  • 1 (8 ounce) can tomato sauce

  • 1 (6 ounce) can tomato paste

  • ¼ cup water

  • 3 tablespoons chopped fresh parsley, divided

  • 1 tablespoon white sugar

  • ¾ teaspoon dried basil

  • 1 teaspoon salt, divided

  • ½ teaspoon Italian seasoning

  • ¼ teaspoon fennel seeds

  • teaspoon ground black pepper

  • 12 lasagna noodles

  • 1 egg, lightly beaten

  • 1 (15 ounce) container ricotta cheese

  • 12 ounces mozzarella cheese, sliced

  • 6 ounces grated Parmesan cheese

  • cooking spray


  1. 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.

  2. 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.

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

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

  5. 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.

  6. 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 (per serving)

366 Calories
15g Fat
33g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 366
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 1026mg 45%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 27g
Vitamin C 11mg 54%
Calcium 519mg 40%
Iron 3mg 16%
Potassium 467mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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