Prep Time::30 mins
Cook Time:: 2 hrs 30 mins
Additional Time::15 mins
Total Time:: 3 hrs 15 mins
Servings::12
Yield::1 (9×13-inch) lasagna
Ingredients
1 tablespoon olive oil
½ 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
¼ cup water
3 tablespoons chopped fresh parsley, divided
1 tablespoon white sugar
1 teaspoon salt, divided
¾ teaspoon dried basil
½ teaspoon Italian seasoning
¼ teaspoon fennel seeds
⅛ 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
Directions
Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook and stir until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tablespoon parsley, sugar, 1/2 teaspoon salt, basil, Italian seasoning, fennel seeds, and pepper. Bring to a boil, then reduce heat; 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, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse noodles with cold water.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, combine ricotta, remaining 2 tablespoons parsley, egg, and remaining 1/2 teaspoon salt in a bowl.
Spread 1/3 sauce in a 9×13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 ricotta mixture. Top with 1/3 mozzarella slices. Spoon 1/3 sauce 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.
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 equal servings.