You Won't Believe It's Not Meat Lasagna

You Won't Believe It's Not Meat Lasagna Recipe - Vegan Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegan diet

Introduction

This You Won't Believe It's Not Meat Lasagna recipe is a delicious and satisfying alternative to traditional meat lasagna. Packed with flavor and hearty ingredients, this dish is sure to impress even the most dedicated meat lovers.

History

This recipe was created as a plant-based alternative to traditional meat lasagna. By using veggie ground round and a flavorful combination of herbs and spices, this dish provides all the taste and texture of a classic lasagna without the meat.

Ingredients

9 lasagna noodles, cooked according to box instructions

Meaty sauce

1 package of veggie ground round
1 large onion, chopped
1 jar of basil
1 tsp of oregano
1 tsp of thyme
Freshly ground black pepper
olive oil

White Sauce

4 tbsp of vegan margarine
4 tbsp of flour
1 tsp of mustard powder
0.25 tsp of salt
3 cups of soy milk

How to prepare

In a pot, sauté onions in olive oil for about 5–6 minutes on medium heat.
Crumble veggie ground round into pot and add the pasta sauce.
Stir well.
Add the herbs and black pepper.
Turn the heat to low and simmer for about 30 minutes - 1 hour (the longer you leave it to simmer, the more flavor it will have).
Stir often.
Only make the white sauce when you are ready to put the lasagna together.
To make the white sauce, melt the margarine in a saucepan, add the flour and whisk into a paste.
Add soy milk, and continue whisking until the mixture thickens.
Lightly grease a lasagna pan and place 3 noodles on the bottom.
Pour 0.33 of the white sauce over the noodles.
Spread half of the meaty sauce on top of the white sauce and noodles.
Make one more layer of noodles and use 0.33 of the white sauce and the remaining meaty sauce.
Place noodles on the top and pour the remaining white sauce over the lasagna.
Cover the dish with aluminum foil and bake in a 375°F (191°C) oven for 30 minutes.
Let cool for 5–10 minutes before serving.

Variations

Add diced vegetables such as bell peppers, zucchini, or mushrooms to the meaty sauce for added flavor and nutrition.
Use gluten-free noodles for a gluten-free version of this dish.

Cooking Tips & Tricks

Be sure to simmer the meaty sauce for at least 30 minutes to allow the flavors to develop.

- Whisk the white sauce constantly to prevent lumps from forming.

- Let the lasagna cool for a few minutes before serving to allow it to set and make for easier slicing.

Serving Suggestions

Serve this lasagna with a side salad and garlic bread for a complete meal.

Cooking Techniques

Simmer the meaty sauce to allow the flavors to develop.

- Whisk the white sauce constantly to prevent lumps.

Ingredient Substitutions

Use dairy butter and milk if you are not vegan.

- Substitute regular ground beef for the veggie ground round if desired.

Make Ahead Tips

This lasagna can be assembled ahead of time and refrigerated until ready to bake. Simply cover with foil and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish the lasagna with fresh herbs such as parsley or basil before serving for a pop of color and flavor.

Pairing Recommendations

Pair this lasagna with a glass of red wine such as a Chianti or Merlot for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Contains soy and wheat.

Summary

This You Won't Believe It's Not Meat Lasagna is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This You Won't Believe It's Not Meat Lasagna is a delicious and satisfying plant-based alternative to traditional meat lasagna. Packed with flavor and hearty ingredients, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. As someone who has been cooking for decades, I am always on the lookout for new and interesting dishes to try. When my dear friend Martha handed me the recipe for "You Won't Believe It's Not Meat Lasagna," I couldn't wait to give it a try.

Martha had always been a source of culinary inspiration for me. Her kitchen was a treasure trove of delicious recipes passed down through generations, and she was always eager to share her knowledge with me. When she told me that this lasagna was a vegetarian dish that tasted just like the real thing, I was intrigued.

The recipe called for a variety of ingredients that I had never used before, such as tofu and nutritional yeast. Martha assured me that these ingredients would give the dish a meaty texture and flavor without actually using any meat. I trusted her judgment and set out to gather everything I needed to make the lasagna.

As I began to prepare the dish, I followed the recipe carefully, adding each ingredient in the order specified. The aroma of garlic and onions filled the kitchen as I sautéed them in a large skillet. I then crumbled the tofu into the pan, along with the nutritional yeast, soy sauce, and Italian seasoning.

As the mixture cooked, I couldn't believe how much it smelled like meat. The tofu had taken on a savory, umami flavor that I had never experienced before. I tasted a spoonful of the filling and was amazed at how similar it was to ground beef.

Next, I assembled the lasagna, layering the tofu mixture with marinara sauce, noodles, and a creamy cashew ricotta. I topped it off with a generous sprinkling of vegan cheese and popped it in the oven to bake.

As the lasagna cooked, the savory aroma filled the house, making my mouth water with anticipation. When I finally pulled it out of the oven, the top was golden and bubbly, and the cheese had melted into a gooey, delicious mess.

I couldn't wait to dig in and see if Martha's promise held true. I served myself a generous slice and took a bite. The flavors exploded in my mouth, each bite rich and satisfying. The tofu filling had the perfect texture, and the cashew ricotta was creamy and tangy.

As I savored each bite of the lasagna, I couldn't believe that it wasn't made with meat. The flavors were so complex and delicious, I felt like I was eating a gourmet meal at a fancy restaurant. I knew right then and there that this recipe would become a staple in my kitchen.

Over the years, I have made "You Won't Believe It's Not Meat Lasagna" countless times, each time tweaking the recipe to suit my tastes. Sometimes I add extra veggies like spinach or mushrooms, or I switch up the seasonings to give it a different flavor profile.

No matter how I make it, this lasagna always brings me joy and satisfaction. It reminds me of the power of cooking and how simple ingredients can come together to create something truly magical.

I am grateful to Martha for introducing me to this recipe and inspiring me to try new things in the kitchen. Her influence has shaped me into the cook I am today, always willing to experiment and push the boundaries of traditional cooking.

As I sit down to enjoy another slice of "You Won't Believe It's Not Meat Lasagna," I can't help but smile. Cooking has always been a source of joy and comfort for me, and this dish embodies everything I love about being in the kitchen. It's a reminder that with a little creativity and a lot of love, anything is possible.