Vegetarian Lasagna Recipe

Heat a large skillet or saucepan over medium heat and add 2 tablespoons olive oil.

Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic, grated carrot, diced zucchini and chopped mushrooms; sauté until vegetables are softened and most liquid has evaporated, about 5–7 minutes.

Add the meatless ground round to the pan. Break it up with a spoon and cook until lightly browned, about 4–5 minutes.

Stir in the crushed tomatoes and tomato paste; reduce heat to low and bring to a gentle simmer.

Add dried oregano, dried basil, sugar (if using), 1 teaspoon salt, 1/2 teaspoon black pepper and red pepper flakes (if using). Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens. Taste and adjust seasoning.

While the sauce simmers, combine ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large beaten egg, chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg in a bowl.

Mix until smooth and evenly combined. Refrigerate until ready to assemble.

Preheat oven to 375°F (190°C). If using traditional lasagna noodles, cook according to package directions until al dente, drain and separate so they don't stick.

Spread about 1 cup of the meatless sauce in the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking.

Place a single layer of lasagna noodles over the sauce (usually 3–4 noodles depending on dish size).

Spoon and spread one-third of the ricotta mixture evenly over the noodles (about 1 ⅔ cups).

Spoon about 1 to 1 1/4 cups of the meatless sauce over the ricotta layer and spread lightly.

Repeat two more times: noodle layer, one-third ricotta mixture, and sauce. Finish with a final layer of noodles topped with the remaining sauce.

Sprinkle the top evenly with 2 cups shredded mozzarella and an additional 2 tablespoons grated Parmesan if desired.

Cover the baking dish tightly with aluminum foil (tent foil so it does not stick to cheese) and bake in the preheated oven for 25 minutes.

Remove foil and bake uncovered for an additional 10–15 minutes, until cheese is bubbly and golden at edges.

Let lasagna rest for 10–15 minutes out of the oven to set before slicing.

Garnish with fresh basil leaves, slice into 8 generous servings, and serve warm.