Vegetarian > Italian > Lasagnas

Tofurkey and Veggie Lasagna Recipe

Ingredients with Measurements:
- 1 package of lasagna noodles
- 1 package of Tofurkey Italian sausage, sliced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 1 jar of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1 tablespoon of olive oil
- Salt and pepper to taste

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking vegetables and Tofurkey sausage
- Mixing bowl for ricotta cheese mixture

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant, about 2 minutes.

4. Add sliced Tofurkey sausage and cook until browned, about 5 minutes.

5. Add sliced zucchini, yellow squash, and red bell pepper to the skillet. Cook until vegetables are tender, about 10 minutes. Season with salt and pepper to taste.

6. In a mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of grated parmesan cheese.

7. Spread a thin layer of marinara sauce on the bottom of the baking dish.

8. Layer cooked lasagna noodles on top of the sauce.

9. Spread a layer of the ricotta cheese mixture on top of the noodles.

10. Add a layer of the vegetable and Tofurkey sausage mixture on top of the cheese.

11. Repeat layers until all ingredients are used up, ending with a layer of marinara sauce on top.

12. Sprinkle remaining shredded mozzarella and grated parmesan cheese on top of the lasagna.

13. Cover the baking dish with foil and bake for 30 minutes.

14. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 20g
Sodium: 700mg
Fiber: 5g

Substitutions for ingredients:
- Use regular Italian sausage instead of Tofurkey sausage.
- Use any combination of vegetables you prefer.
- Use cottage cheese instead of ricotta cheese.

Variations:
- Add spinach or kale to the vegetable mixture.
- Use a different type of cheese, such as fontina or asiago.
- Add a layer of sliced mushrooms to the lasagna.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft in the oven.
- Let the lasagna cool for a few minutes before slicing and serving.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.

Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days.

Reheating instructions:
Reheat leftover lasagna in the microwave or oven until heated through.

Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.

Garnishes:
Garnish with fresh basil leaves or chopped parsley.

Pairings:
Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.

Suggested side dishes:
Garlic bread and a side salad.

Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of vegetable broth.
- If the lasagna is too watery, let it cool for a few minutes before slicing and serving.

Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.

Flavor profiles:
This lasagna is savory and cheesy with a hint of sweetness from the red bell pepper.

Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.

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Taste: Savory, Cheesy, Herby, Earthy, Rich