World's Best (Now Vegetarian!) Lasagna recipe
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Ingredients
- 1 tablespoon olive oil ½ cup minced onion 2 cloves garlic, crushed 8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped 6 ounces cooked and crumbled ground meat substitute (such as BOCA) 1 (15 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste ¼ cup water 3 tablespoons chopped fresh parsley, divided 1 tablespoon white sugar ¾ teaspoon dried basil 1 teaspoon salt, divided ½ teaspoon Italian seasoning ¼ teaspoon fennel seeds ⅛ teaspoon ground black pepper 12 lasagna noodles 1 egg, lightly beaten 1 (15 ounce) container ricotta cheese 12 ounces mozzarella cheese, sliced 6 ounces grated Parmesan cheese cooking spray
Nutrition Info
- 365.8 caloriescarbohydrate: 33.1 gcholesterol: 57.1 mgfat: 14.8 gfiber: 3.5 gprotein: 26.8 gsaturatedFat: 8 gservingSize: -sodium: 1025.5 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions World's Best (Now Vegetarian!) Lasagna
Directions
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Heat oil in a Dutch oven over medium heat. Add onion and garlic, cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles, cook 8 to 10 minutes. Drain and rinse noodles with cold water.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.