DTDinner Table

Hotel-Pan Vegan Lasagna (Assembly and Bake)

co-op reference (refrences/Lasagna.pdf) · Prep 40 minutes · Cook 80 minutes

Per serving: 300 cal · 12 g protein · 32 g carbs · 13 g fat

servings
  • 18-24 lasagna sheets - egg-free; 3-4 layers per hotel pan; par-boil if not no-boil
  • 3 lb vegan mozzarella (≈1.4 kg) - shredded, for the layers and the top

Instructions

  1. Par-boil the lasagna sheets 4-5 minutes, until flexible but still firm. Skip this if using no-boil sheets. Lay them flat and keep them lightly oiled so they do not stick.
  2. Spread a thin layer of vegan ragu across the bottom of the pan.
  3. Repeat this cycle three times: noodles in full coverage, a vegan bechamel drizzle ladled evenly, a vegan ragu layer, then a sprinkle of vegan mozzarella.
  4. Finish the top with noodles, a thick vegan bechamel layer with no ragu, then a heavy layer of vegan mozzarella.
  5. The filled pan should sit about 1/2 to 3/4 inch below the rim.
  6. Cover tightly with foil and bake at 375°F for 50-60 minutes. More trays in the oven need more time.
  7. Uncover and bake another 15-25 minutes, until the top is browned and the edges are bubbling.
  8. Rest 15-20 minutes before cutting, or it will come out sloppy.

Notes