Photos courtesy of Jane Velez-Mitchell.
Reggie’s Veggies Plant-Based Lasagne:
1 tablespoon olive oil
1 package of Italian Beyond Sausage links chopped. Use the food processor.
2 12 oz Package of Impossible vegan ground “beef” (Beyond Meat or any other brand works great)
1 medium yellow onion (6 oz or so) chopped
3 tablespoons of chopped garlic ( or more if you like)
1 zucchini. finely chopped
3 tablespoons Italian Seasoning
1 1/2 tablespoons of fennel seeds
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1/2- 1 teaspoon Salt
1 teaspoon Pepper
1 and 1/2 Jar of your favorite vegan tomato sauce
3-4 containers 8 oz of Kite Hill Vegan Riccota ( or your favorite vegan ricotta)
1 wheel of Myokos Vegan Mozz
1 bag Vegan Mozzarella shreds
Go Veg Vegan Parmesan
1 box of your favorite vegan lasagna noodles
In a large pot. Heat olive oil. Chop onion and bring to cook, stirring every so often. When onion being to turn translucent add chopped zucchini. Cook for 4-5 min. Once zucchini begins to soften, add all seasonings/herbs and garlic and stir. This will bloom your seasonings to give flavor. Cook for 1 min. Add in chopped plant-based sausage and ground plant-based meat. Stir in and cook for 4-5 min more. Once incorporated and browned, add in your tomato sauce and stir in. Turn heat to low and simmer for 10-15 min. Remove from heat.
Cook lasagna noodles per package.
Heat oven to 400 degrees.
Once your noodles are cooked and drained, take a lasagna pan and put a generous scoop of your sauce mixture on the bottom. Add a layer of noodles and another layer of sauce mixture. On top of that, add the first layer of ricotta and dollops of vegan mozzarella wheel. Repeat (noodle, sauce, cheese) 1 -2 more times. For the final layer on top, add shredded mozzarella and vegan parm.
Cover pan in foil and cook in an oven for 30 min. Remove foil and cook 10 more min. Serve and enjoy!