Veggie-Packed Lasagna with Plant-Based Twist

Name: Veggie-Packed Lasagna with Plant-Based Twist
Total time: 210 min
Yield: 2 servings
Ingredients: 1 tbsp olive oil; 1/2 cup minced onion; 2 cloves garlic, crushed; 15 oz can crushed tomatoes; 8 oz plant-based hot Italian-style sausage, chopped; 6 oz cooked and crumbled ground meat substitute; 15 oz can tomato sauce; 8 oz tomato paste; 1/2 cup water; 3 tbsp chopped fresh parsley; 1 tbsp white sugar; 1 tsp salt, divided; 3/4 tsp dried basil; 1/2 tsp Italian seasoning; 1/4 tsp fennel seeds; 1/8 tsp black pepper; 12 lasagna noodles; 15 oz container ricotta cheese; 1 egg, lightly beaten; 12 oz mozzarella cheese, sliced; 6 oz grated Parmesan cheese; cooking spray

Elevate your lasagna game with this vegetarian version that swaps in plant-based sausage and crumbles for a hearty, satisfying dish. It's a meat eater-approved recipe!

Recipe Info

Prep Time

210 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories366kcal

carbohydrates33g

fat15g

protein27g

Dinner Italian Inspired American

Ingredients

1 tbsp olive oil

1/2 cup minced onion

2 cloves garlic, crushed

15 oz can crushed tomatoes

8 oz plant-based hot Italian-style sausage, chopped

6 oz cooked and crumbled ground meat substitute

15 oz can tomato sauce

8 oz tomato paste

1/2 cup water

3 tbsp chopped fresh parsley

1 tbsp white sugar

1 tsp salt, divided

3/4 tsp dried basil

1/2 tsp Italian seasoning

1/4 tsp fennel seeds

1/8 tsp black pepper

12 lasagna noodles

15 oz container ricotta cheese

1 egg, lightly beaten

12 oz mozzarella cheese, sliced

6 oz grated Parmesan cheese

cooking spray

Directions

In a Dutch oven over medium heat, warm up the olive oil. Add onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tbsp parsley, sugar, 1/2 tsp salt, basil, Italian seasoning, fennel seeds, and pepper. Bring to a boil, then reduce heat; simmer, covered, occasionally stirring, until thickened, around 1.5 hours.

Get a large pot of salty water to a boil. Insert lasagna noodles; cook, occasionally stirring, until tender but firm, about 8 to 10 minutes. Drain and rinse noodles under cold water.

Preheat the oven to 375°F (190°C).

While waiting, mix ricotta, remaining 2 tbsp parsley, egg, and remaining 1/2 tsp salt in a bowl.

Build layers in a 9x13-inch baking dish: spread 1/3 sauce, arrange 6 noodles, apply half ricotta mixture, top with 1/3 mozzarella slices, spoon over 1/3 sauce, sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan. Lightly coat aluminum foil with cooking spray; cover the dish, foil side down.

Bake for 25 minutes, then remove foil and bake until hot and bubbly, approximately 25 minutes more. Let it rest for 15 minutes before slicing into 12 portions.