The Ultimate Vegetarian Lasagna Recipe

Ingredients

• 1 tablespoon olive oil
• 0.5 cup minced onion
• 2 cloves garlic, crushed
• 1 (15 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 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 (6 ounce) can tomato paste
• 0.25 cup water
• 3 tablespoons chopped fresh parsley, divided
• 1 tablespoon white sugar
• 1 teaspoon salt, divided
• 0.75 teaspoon dried basil
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon fennel seeds
• 0.13 teaspoon ground black pepper
• 12 lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 1 egg, lightly beaten
• 12 ounces mozzarella cheese, sliced
• 6 ounces grated Parmesan cheese
• cooking spray

Instructions

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute, tomato paste, water, 1 tablespoon parsley, sugar, 1/2 teaspoon salt, basil, Italian seasoning, fennel seeds, and black pepper. Bring to a boil, reduce heat, and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until al dente, 8 to 10 minutes. Drain and rinse with cold water.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Meanwhile, combine ricotta cheese, remaining 2 tablespoons parsley, egg, and remaining 1/2 teaspoon salt in a bowl.
5. Spread 1/3 tomato sauce mixture in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 ricotta mixture. Top with 1/3 mozzarella slices. Spoon 1/3 tomato sauce mixture over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan. Coat a piece of aluminum foil with cooking spray; cover baking dish, coated-side down.
6. Bake in the preheated oven for 25 minutes. Remove foil; bake until hot and bubbly, about 25 minutes more. Cool 15 minutes before slicing into 12 servings.

Nutrition

• Calories: 366 kcal
• Fat Content: 15 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 1026 mg
• Protein Content: 27 g
• Cholesterol Content: 57 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g