World's Best (Now Vegetarian!) Lasagna

With plant-based sausage and meat crumbles, meat eaters won't miss the meat in this vegetarian version of the most famous lasagna recipe from Allrecipes.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 3 hr
• Calories: 366 Calories

Ingredients

• 1 tablespoon white sugar
• 1 egg, lightly beaten
• 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 (6 ounce) can tomato paste
• 3 tablespoons chopped fresh parsley, divided
• 1 (15 ounce) container ricotta cheese
• 6 ounces grated Parmesan cheese
• cooking spray
• 1 teaspoon salt, divided
• 12 lasagna noodles
• 1 (15 ounce) can crushed tomatoes
• 8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
• 6 ounces cooked and crumbled ground meat substitute (such as BOCA)
• 12 ounces mozzarella cheese, sliced
• 0.125 teaspoon ground black pepper
• 0.25 cup water
• 0.5 cup minced onion
• 0.75 teaspoon dried basil
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon fennel seeds

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

Meanwhile, combine ricotta, remaining 2 tablespoons parsley, egg, and remaining 1/2 teaspoon salt in a bowl.

Step 5

Spread 1/3 sauce 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 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.

Step 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 equal servings.