Easy 9x9 Pan Vegetarian Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 468.8
- Total Fat: 14.6 g
- Cholesterol: 36.4 mg
- Sodium: 639.9 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 6.0 g
- Protein: 25.6 g
View full nutritional breakdown of Easy 9x9 Pan Vegetarian Lasagna calories by ingredient
Introduction
Got a smaller family? Family of one or two? This smaller size is perfect for a meal, and leftover portions can be frozen. Got a smaller family? Family of one or two? This smaller size is perfect for a meal, and leftover portions can be frozen.Number of Servings: 8
Ingredients
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1 small onion, chopped
1 (12 oz) pkg. Trader Joe's Beef-less Ground Beef (or vegan crumbles of choice)
1 (14.5 oz) can Hunt's No Salt Added Petite Diced Tomato, do not drain
2 cups ricotta cheese made with part skim milk
1/2 tsp garlic powder
1.5 tsp Italian Seasoning
a pinch of nutmeg
1 (24 oz) bottle Rao's Homemade Marinara Sauce
2 cups Great Value Finely Shredded Low-Moisture Part-Skim Mozarella Cheese
16 oz No Boil or Oven-Ready Lasagna noodles
olive oil,
non-stick pan spray
Tips
How many noodles you use per layer will depend on which brand of no-boil or oven-ready noodles you use. I used Golden Grain, and they were too long for my pan (slightly), so I broke the end against the edge of the pan and then placed the broken pieces as needed at the end of the noodle in the pan. It's lasagna, no one can see it!
Directions
1) Heat olive oil in pan over medium heat. Saute onions until tender, about 5 minutes.
2) Add vegan crumbles to pan. Reduce heat to medium. Saute, about 5 minutes, then add un-drained can of diced tomatoes. Cook a few minutes more, until some of the liquid is gone, then remove from heat and let cool slightly.
3) Mix ricotta with spices in a small bowl. Set aside.
Coat 9×9″ dish with cooking spray. Spread a small amount of sauce on the bottom of the dish.Then lay 2-4 noodles on bottom of dish--do NOT overlap, then spread half of ricotta mixture over noodles, followed by a layer of half the “meat” mixture. Cover “meat” with 1/3 of the sauce, then another layer of noodles. Spread remaining half of ricotta over noodles, Cover with layer of noodles, then repeat “meat” & 1/3 jar sauce layers. Do one final layer of noodles, cover with remaining sauce, and then top with remaining cheese. Don’t worry if you do the layers differently! It doesn’t really matter and will still taste good no matter what.
4) Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 20-25 minutes more, until top is brown. Let sit for a few minutes, then enjoy!
Serving Size: Makes 6-8 servings. Nutritional calculations are for 8 servings.
2) Add vegan crumbles to pan. Reduce heat to medium. Saute, about 5 minutes, then add un-drained can of diced tomatoes. Cook a few minutes more, until some of the liquid is gone, then remove from heat and let cool slightly.
3) Mix ricotta with spices in a small bowl. Set aside.
Coat 9×9″ dish with cooking spray. Spread a small amount of sauce on the bottom of the dish.Then lay 2-4 noodles on bottom of dish--do NOT overlap, then spread half of ricotta mixture over noodles, followed by a layer of half the “meat” mixture. Cover “meat” with 1/3 of the sauce, then another layer of noodles. Spread remaining half of ricotta over noodles, Cover with layer of noodles, then repeat “meat” & 1/3 jar sauce layers. Do one final layer of noodles, cover with remaining sauce, and then top with remaining cheese. Don’t worry if you do the layers differently! It doesn’t really matter and will still taste good no matter what.
4) Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 20-25 minutes more, until top is brown. Let sit for a few minutes, then enjoy!
Serving Size: Makes 6-8 servings. Nutritional calculations are for 8 servings.