World's Best (Now Vegetarian!) Lasagna

Ingredients

• 1 tablespoon olive oil
• 0.5 cups minced onion
• 2 cloves garlic , minced
• 1 , 15 ounce
• 1 , 8 ounce
• 8 ounces plant-based hot Italian-style sausage , such as Beyond Meat
• 6 ounces cooked and crumbled ground meat substitute , such as Boca
• 1 , 6 ounce
• 0.25 cups water
• 3 tablespoons chopped fresh parsley , divided
• 1 tablespoon white sugar
• 1 teaspoon salt , divided
• 0.75 teaspoons dried basil
• 0.5 teaspoons Italian seasoning
• 0.25 teaspoons fennel seeds
• 0.13 teaspoons ground black pepper
• 12 lasagnas noodles
• 1 , 15 ounce
• 1 egg , lightly beaten
• 12 ounces mozzarella cheese , sliced
• 6 ounces grated Parmesan cheese
• cooking spray

Instructions

1. 1

   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 black pepper. Bring to a boil, then reduce heat; simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.

2. 2

   Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse noodles with cold water.

3. 3

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

4. 4

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

5. 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. 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.