Ivo's Mutant Ricotta Less Lasagna
Discover a bold twist on a classic with *Ivo's Mutant Ricotta Less Lasagna*, where traditional ricotta is swapped out for a velvety homemade béchamel sauce that takes this comfort dish to the next level. Packed with tender layers of hearty lasagna noodles, a savory medley of zucchini, eggplant, mushrooms, and plant-based protein or lentils, and topped with gooey mozzarella and nutty Parmesan, this ricotta-free lasagna is a vibrant and satisfying option for vegetarians and anyone seeking a creative spin on lasagna. With its rich tomato-vegetable sauce, aromatic herbs, and silky layers of cheese and sauce, this recipe delivers a mouthwatering blend of flavors and textures in every bite. Perfect for family dinners or special occasions, this hearty baked dish is a guaranteed crowd-pleaser that’s easy to make ahead and serves up to 8 portions.
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Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 4 minced Garlic cloves
- 2 medium, diced Zucchini
- 1 medium, diced Eggplant
- 2 cups, chopped Mushrooms
- 2 cups, cooked Plant-based ground protein or lentils
- 28 ounces (1 large can) Crushed tomatoes
- 3 tablespoons Tomato paste
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 0.25 teaspoons Nutmeg
- 2 cups, shredded Mozzarella cheese
- 1 cup, grated Parmesan cheese
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cook the lasagna noodles according to the package instructions. Drain and set them aside on a clean kitchen towel to prevent sticking.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
Step 4
Stir in the minced garlic and cook for another 30 seconds. Add the zucchini, eggplant, and mushrooms. Cook for 10 minutes, stirring occasionally, until the vegetables are tender.
Step 5
Add the plant-based ground protein or lentils, crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and simmer for 15 minutes. Set the sauce aside.
Step 6
To make the bechamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Step 7
Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes. Stir in the nutmeg and a pinch of salt. Remove from heat.
Step 8
To assemble the lasagna, spread a thin layer of the tomato-vegetable sauce on the bottom of a 9x13-inch baking dish. Lay down a layer of lasagna noodles.
Step 9
Spread a portion of the tomato-vegetable sauce over the noodles followed by a layer of bechamel sauce, shredded mozzarella, and grated Parmesan.
Step 10
Repeat the layering process (noodles, tomato-vegetable sauce, bechamel, cheeses) two more times, finishing with a layer of cheeses on top.
Step 11
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbling.
Step 12
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your ricotta-less masterpiece!
Nutrition Facts
| Serving size | (25918.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10691.2 |
| Total Fat 277.2g | 0% |
| Saturated Fat 92.4g | 0% |
| Polyunsaturated Fat 10.8g | |
| Cholesterol 425.7mg | 0% |
| Sodium 13151.5mg | 0% |
| Total Carbohydrate 1741.7g | 0% |
| Dietary Fiber 343.2g | 0% |
| Total Sugars 784.2g | |
| Protein 489.0g | 0% |
| Vitamin D 358.2IU | 0% |
| Calcium 7667.9mg | 0% |
| Iron 183.8mg | 0% |
| Potassium 54526.6mg | 0% |
Source of Calories