Craving a vegetarian lasagna that bursts with flavor and satisfies your deepest comfort food desires?
Get ready to discover a veggie-packed masterpiece, layered with cheeses that melt in your mouth, and held together by a secret-ingredient sauce that will leave you begging for more.
About This Recipe
I am excited to share this meat-free version of Chinese san choy bow with you—you never knew vegetarian lettuce wraps could be so delicious! I never knew either, until I made these!
Crumbled tofu lends the filling a meaty texture while vegetables add lovely texture, all smothered in a glossy, savoury sauce. The savory sauce is thanks to the addition of soy sauce, ginger, and garlic. I'm telling you, vegetarian food (and healthy, no less!) was never so delicious—and interesting—and easy. It's AMAZING! I am so excited to share this recipe with you.
Feel free to substitute the veg with other sauté-able vegetables of choice. I mean, you do you! The most important thing is to follow the other steps of the instructions, of course.
Plus, you can enjoy this tasty meal in just 25 minutes. That includes 15 minutes of prepping, and 10 minutes of cooking! What could be better?
Ingredients You'll Need
Before you begin, you'll have to gather all the stuff for the yummy San choy bow – the sauce, the filling, and, of course, the wraps!
For the sauce, you're gonna need 1 1/4 tsp of cornflour—or cornstarch, whatever you call it. Mix that with 3 tbsp of water. Then, grab 1 1/2 tbsp each of light and oyster sauce. Got it? A tsp of sesame oil and 1 tbsp of Chinese cooking wine—or Mirin if you're feeling fancy. Don't forget 1 tsp each of sugar and grated ginger!
Now, for the filling: 250g of extra-firm tofu—the key here is firm!, 1 tbsp of oil, one minced garlic clove, and half an onion, diced pretty small. Oh, and half a cup of chopped carrot, green beans, and mushrooms—all around 5mm pieces.
And finally, the wraps! You'll want about 12 lettuce leaves, some chopped peanuts, sliced green onion, and sriracha.
Step-by-Step Instructions
Now that we've got all our ingredients prepped and ready to rock, let's plunge into making this awesome vegetarian san choy bow, step by step! First, whisk together 1 1/4 tsp cornstarch and 3 tbsp water till smooth, then mix in the soy sauces, oyster sauce, sesame oil, Chinese wine, sugar, and ginger. Set this superhero sauce aside!
Next, drain and crumble the tofu—not too fine, think chunky! Heat 1 tbsp of oil in a pan over high heat. Sauté 1 minced clove of garlic, 1/2 diced onion, and 1/2 cup chopped carrot for a minute. Toss in 1/2 cup sliced green beans and 1/2 cup chopped mushroom; cook for 2 minutes.
Add the crumbled tofu, pour over the sauce, and boom—stir for a minute till it thickens. Serve it up with lettuce leaves, peanuts, green onion, and sriracha. DIY lettuce wraps, and chow down!
Tips for the Best Lasagna
To nail that perfect vegetarian lasagna, a few tricks can really take things up a notch, so let me share some easy tips—I promise, they're game-changers!
First, don't overcook your noodles! They should be *just* shy of al dente since they'll keep cooking in the oven. Nobody likes mushy lasagna!
Next, layer strategically. Start with a thin layer of sauce to prevent sticking. Much like creating a filling for a comfort food pie, the layers build a cohesive dish! Cheese, veggies, then noodles. Repeat! Kinda like building a lasagna skyscraper – except tastier!
Don't drown it in sauce – although, who am I kidding?! But seriously, too much sauce makes it—well—soupy. Aim for evenly moist, not swimming.
Let it rest! Seriously, I know it's tempting to slice into that cheesy goodness right away, but wait at least 15 minutes. This helps it hold its shape. You will thank me later.
Short Recipe Version
Vegetarian Lasagna
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 8
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 15 lasagna noodles
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups chopped vegetables (spinach, zucchini, carrots)
- 3 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Cook lasagna noodles according to package directions.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg.
- Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Top with a layer of noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Repeat layers. End with a final layer of noodles, sauce, and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
- Let stand 15 minutes before slicing and serving.
Nutrition Information (per serving, estimated):
- Calories: 400
- Protein: 25g
- Fat: 20g
- Carbohydrates: 35g