You know I’m not one for superlatives. I do thoroughly enjoy exaggeration for comedy’s sake, but I very rarely fluff about calling food anything other than what it is (and if it’s my food it’s usually pretty standard weeknight average, I’ll own that!) – so when I say this is the best vegetarian lasagna I’ve ever made, you can rest assured it most definitely is the best vegetarian lasagna I’ve ever made. For real.
If you’d like to compare and contrast for yourself, feel free:
- Roasted vegetable lasagna
- Super-easy Mexican lasagna (ok this one is pretty good but it’s Mexican-style so I don’t include it)
- Four-cheese spinach artichoke lasagna
- Mixed mushroom lasagna
- Roasted pumpkin and fennel lasagne
- Pumpkin and spinach lasagne
- “Meaty” vegetarian lasagne
I’ll wait here.
With this lasagna. With this epically rich sauce, lovingly simmered for hours until it’s thick and sweet and herby.
With this smooth, silky, creamy bechamel.
With this soft pasta.
With this golden, bubbling cheese.
I’m fond of putting the ingredients for the tomato sauce into the crock pot, once I’ve sweated down the onion, garlic and mushroom. You can also put whatever other veg in you desire, but I like the simplicity of the sauce with the pasta and bechamel, which is more like a traditional lasagna. Sometimes I just want a bowl of rich sauce and pasta, with no carrot or whatnot to spoil the fun. If I want veg I’ll have a side salad.
So yeah, the crock pot is good, as is putting it all into a hefty oven-safe casserole like a Le Creuset or similar and letting it reduce that way. I’d cover it for the first hour or so and then just let it do its thing uncovered. Of course it’s also cool to simmer on the stove.
I’m also going to recommend you serve it with this garlic bread, and you can find that recipe here.
The best vegetarian lasagna: