Vegetarian Lasagna That Meat Eaters Will Love Recipe

How to Make Vegetarian Lasagna That Meat Eaters Will Love

1. Preheat oven to 375°F (190°C).
2. **Prepare the Tomato Sauce:** Sauté 1 medium onion (chopped) and 4 cloves garlic (minced) in 2 tablespoons olive oil in a large saucepan until softened. Add 1 lb zucchini (chopped), 8 oz cremini mushrooms (sliced), and 14 oz firm tofu (crumbled, optional). Cook until slightly softened.
3. Stir in 28 oz canned crushed tomatoes, 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp chili powder, 1 tsp salt, and ½ tsp black pepper. Simmer for 15 minutes, stirring occasionally.
4. **Make the Béchamel Sauce:** Melt 4 tablespoons butter in a saucepan. Whisk in ¼ cup all-purpose flour until smooth. Gradually whisk in 3 cups milk until smooth and thickened. Stir in 8 oz softened goat cheese until melted and incorporated. Season with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp nutmeg.
5. **Assemble the Lasagna:** Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 9 lasagna noodles, overlapping as needed. Top with 1 ½ cups of the tomato sauce, ½ cup shredded mozzarella cheese, and another layer of 9 lasagna noodles.
6. Spread half of the béchamel sauce evenly over the noodles. Add fresh basil leaves (optional). Repeat layers: noodles, 1 ½ cups tomato sauce, ½ cup mozzarella, and remaining béchamel sauce. Top with the remaining 9 lasagna noodles and the rest of the mozzarella cheese.
7. **Bake:** Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
8. **Let rest:** Let the lasagna stand for 10-15 minutes before slicing and serving.
9. **Meat Variation:** For a meat lasagna, brown 1 lb ground beef in a separate pan before adding it to the tomato sauce along with the vegetables.