World's Best (Now Vegetarian!) Lasagna

Name: World's Best (Now Vegetarian!) Lasagna
Total time: 195
Yield: 12
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

Recipe by Juliana Hale from allrecipes.com

3 Hr. 15 Mins.

Ingredients

12 servings

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1 tablespoon olive oil
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½ cup minced onion
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2 cloves garlic, crushed
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8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
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6 ounces cooked and crumbled ground meat substitute (such as BOCA)
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1 (15 ounce) can crushed tomatoes
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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¼ cup water
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3 tablespoons chopped fresh parsley, divided
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1 tablespoon white sugar

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¾ teaspoon dried basil
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1 teaspoon salt, divided
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½ teaspoon Italian seasoning
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¼ teaspoon fennel seeds
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⅛ teaspoon ground black pepper
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12 lasagna noodles
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1 egg, lightly beaten
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1 (15 ounce) container ricotta cheese
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12 ounces mozzarella cheese, sliced
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6 ounces grated Parmesan cheese
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cooking spray

Instructions

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.