How to Cook Meatless Lasagna

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Cooking meatless lasagna is very similar to the way you would cook regular lasagna. Learn how to cook meatless lasagna with help from a professional chef in this free video clip.

Part of the Video Series: Vegetarian Dishes to Please Meat Eaters
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Video Transcript

I'm Nancy Olah, thank you for joining us at Today, we're going to learn how to make a meaty, meatless lasagna. That's going to tempt the taste buds of the carnivores in your household. Lasagna demands a lot of advance preparation, it's not a dish that I would make on a week day night. But on a weekend, when I have time to make my marinara sauce, nothing is more fun than assembling a great lasagna. This recipe assumes that you've already made some marinara sauce, a big batch, because we need plenty to soak up the lasagna noodles. Because I'm going to be using lasagna noodles that are already pre-cooked. That saves me the chore of boiling my lasagna. I'm also using two different kinds of meat analogue, or meat substitute products, a ground burger crumble and some Italian sausage. This makes sure that I have plenty of meat goodness in between each layer. So that my guys will never miss the real meat. So, once everything is ready, make your ricotta mixture. You're going to be taking three eggs, 20 ounces of ricotta cheese, some Parmesan, about two cups of mozzarella. I don't put any salt in this, because the cheese is already going to make it salty enough. And either some basil or parsley minced up. I also like to add a little bit of fresh grated nutmeg and some freshly ground black pepper. Now, you get to be an architect. Into my prepared pan, where I've laready greased it, I'm going to put a thin layer of hot sauce. And the hot sauce is important, because that's what's really going to cook your lasagna noodles. So, after I have a nice, thin layer there, I'm going to go ahead and take three lasagna noodles. And layer them down, making sure that they don't overlap. Next, I'm going to take my ricotta mixture and put about half to three quarters of a cup onto each noodle and then, spread it into a nice, even layer. Then, I'm going too add some of my meat analogue product to each one of the lasagna noodles. Being careful to get the sausage and the ground meat on each one. You don't want to short change anybody. Next, I'm going to take my fresh, grated mozzarella, and never buy the pre-grated mozzarella, you pay more for it and it's no good, it'sloaded with chemicals. It's easy to go ahead and shred your own, it takes two minutes and it'll taste much better for your family. And then, you can also better control the amount of fat that you're getting. Whether you want the full fat, low fat or no fat mozzarella. Next, I need to add more sauce on top, spread my sauce evenly and add another layer of lasagna noodles and then, repeat. Just keep doing it, until you've used up all of your ingredients. It might make three layers, it might make four, depending on how you were spreading it. But always add in with the top layer of lasagna noodles, and as much fresh tomato sauce as you have. Then, cover with aluminum foil, tightly and put it into a 375 degrees oven for about 45 minutes. Don't put your mozzarella on, until the 45 minutes have elapsed. Take it out and then, add your rest of your mozzarella and a little bit of Parmesan and bake it for 20 minutes more at 375. That lasagna that's in my oven right now, is about to come out, it is going to be delicious. Once your lasagna comes out of the oven, you need to make sure that you let it rest for at least 15 to 20 minutes. If you try to cut it too soon, you're going to have a sloppy mess. But my lasagna has rested and I'm going to go ahead and show you how to cut it. You want to cut it about the width of each of the lasagna noodles, and it is going to be delicious. That's lasagna, the easy, meaty, meatless lasagna. I'm Nancy Olah and thank you for joining us at


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