Vegetarian Lasagna "Bolognese" with Plant-Based Meat

foodandwine.com

Rick Cohen

1 medium zucchini, sliced lengthwise into ⅛-inch-thick planks

1 tablespoon olive oil

1 ½ cups chopped yellow onion

3 garlic cloves, minced

3 (12-ounce) packages plant-based ground "meat"

1 tablespoon plus 2 teaspoons kosher salt, divided

1 tablespoon black pepper, divided

1 (28-ounce) can crushed tomatoes (preferably no salt added)

1 (14.5-ounce) can fire-roasted diced tomatoes, divided

1 jarred roasted red bell pepper, chopped

¼ chopped fresh basil leaves, plus more for garnish

1 tablespoon dried Italian seasoning, divided

Crushed red pepper (optional)

1 (10-ounce) package frozen spinach, thawed

16 ounces ricotta cheese (about 1 ½ cups)

2 large eggs

1 ½ pounds mozzarella cheese, shredded (about 6 cups), divided

¾ cup grated parmesan cheese, plus 1 cup shredded parmesan cheese (about 7 ounces total)

Cooking spray

4 fresh (no-boil) lasagna noodles (from an 8.8-ounce package)

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer