Recipes Main Dishes Pasta Lasagna Recipes World's Best (Now Vegetarian!) Lasagna 4.9 (17) 15 Reviews 4 Photos 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. Submitted by Juliana Hale Updated on August 31, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 4 4 Prep Time: 30 mins Cook Time: 2 hrs 30 mins Additional Time: 15 mins Total Time: 3 hrs 15 mins Servings: 12 Yield: 1 (9x13-inch) lasagna Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil ½ cup minced onion 2 cloves garlic, crushed 1 (15 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 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 (6 ounce) can tomato paste ¼ cup water 3 tablespoons chopped fresh parsley, divided 1 tablespoon white sugar 1 teaspoon salt, divided ¾ teaspoon dried basil ½ teaspoon Italian seasoning ¼ teaspoon fennel seeds ⅛ teaspoon ground black pepper 12 lasagna noodles 1 (15 ounce) container ricotta cheese 1 egg, lightly beaten 12 ounces mozzarella cheese, sliced 6 ounces grated Parmesan cheese cooking spray Directions Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook and stir until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tablespoon parsley, sugar, 1/2 teaspoon salt, basil, Italian seasoning, fennel seeds, and pepper. Bring to a boil, then reduce heat; simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours. Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse noodles with cold water. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, combine ricotta, remaining 2 tablespoons parsley, egg, and remaining 1/2 teaspoon salt in a bowl. Spread 1/3 sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 ricotta mixture. Top with 1/3 mozzarella slices. Spoon 1/3 sauce over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan. Coat a piece of aluminum foil with cooking spray; cover baking dish, coated-side down. Bake in the preheated oven for 25 minutes. Remove foil; bake until hot and bubbly, about 25 minutes more. Cool 15 minutes before slicing into 12 equal servings. I Made It Print Nutrition Facts (per serving) 366 Calories 15g Fat 33g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 54% Vitamin C 11mg 12% 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.