This delicious plant based lasagna hits the comfort food spot every time!
Course: dinner, Main Course
Cuisine: Comfort Food, Italian
Keyword: Gluten Free, Plant Based, Vegan
14ozVegan Italian SausageBeyond Meat or other brand
8 ozVegan RicottaKite HIll or other brand
1/2cupPlant Based Milk
2 tsp Garlic Powder
25 oz Marinara Sauceone jar
4ozVegan MozzarellaMiokos or other brand
10ozBrown Rice Lasagna Noodles1 package Tinkyada or other brand
Preheat oven to 375 Degrees F. Meanwhile bring large stockpot of water to boil for the pasta per package instructions.
Chop onion, and add to a large hot skillet. Stir and brown and add the shredded zucchini, carrot and garlic. Add vegan sausage and continue to stir and brown until warmed through. Add oregano and fennel seeds. Remove from heat and set aside.
Blend the vegan ricotta and plant based milk with garlic powder and italian seasoning until creamy and smooth. Set aside. Shred vegan mozzarella and set aside.
Boil and drain pasta til just al dente, and run under cool water to stop cooking process.
In a 9 x 13 inch dish, pour 1/4 of the tomato sauce on the bottom, then layer with noodles. Spread half of the veggie and vegan sausage mixture and half of the ricotta mixture over the noodles. Pour 1/4 of the sauce on this layer, then cover with noodles. Repeat with the remaining veggie mix and ricotta then cover with final noodle layer. Spread the final amount of sauce on the noodles, and then sprinkle with vegan mozzarella.
Cover with foil and bake for 35 minutes. Remove foil, and brown for an additional 10 minutes. Let stand for 10-15 minutes before serving.