A family favorite time and time again. This recipe is so good, easy, and delicious.
Years ago I texted my Mom asking for my Grandma’s lasagna recipe. She sent over a wrinkled cut out that was probably 20 years old and I could hardly decipher the ingredients, but figured I’d give it a try. The recipe called for Italian sausage, but being a vegetarian I knew I needed to somehow adapt the recipe to suit my tastes and food preferences. With that came me testing out the recipe with Beyond Meat Italian style sausage and sure enough the recipe tasted exactly as I remembered. Ever since then I get requests from family and friends to make this recipe anytime we all gather. Now that the weather is cold and rainy in Seattle (hello mid October) I crave warm meals and find myself spending time in the kitchen. To me, there is nothing better than cooking a hot meal to share with family and friends. I hope you enjoy this as much as I do!
Ingredients
- 1 Package Beyond Sausage Hot Italian Style Plant-Based Links
- 1 large yellow onion, chopped
- 4 cloves garlic minced
- 1 large red bell pepper, chopped
- 28 oz San Marzano Crushed Tomatoes *if you like extra sauce get an extra 16oz can
- 1/2 cup red wine
- 15 oz ricotta cheese
- 1 egg
- 1 package no-boil lasagna pasta sheets
- 16 oz mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees F
- In a medium skillet or dutch oven pot, cook plant-based sausage until browned. I find it easiest to cut the sausage before putting it in the pot, but you can also cook and break up while it’s cooking.
- Add chopped yellow onion, minced garlic, and diced red pepper. Cook on medium to low heat until vegetables are soft, usually this is about 10 minutes stirring frequently
- Add 28oz can of crushed tomatoes and let cook for a few minutes while stirring. If you like extra sauce go ahead and add in an extra 8oz of sauce, this will give you extra when layering the ingredients. It is not necessary, but I have found the added sauce can be nice to have.
- Add red wine and stir. While cooking for five minutes begin to prepare other ingredients for layering the lasagna.
- In a medium bowl whisk egg with ricotta cheese, set aside.
- Spoon 1/2 cup of sauce into large 17×10″ lasagna pan (enough to cover bottom of pan)
- Add layer of lasagna noodles (usually three sheets) and then top with a sauce
- Spread 1/3 of ricotta and egg mixture on top of sauce
- Sprinkle 1/3 of mozzarella on top
- Repeat this process another two times, but on the final layer top with parmesan cheese
- Cover dish tightly with foil, tenting foil so the cheese doesn’t stick when baking
- Bake in oven for 20 minutes with foil, then remove foil and bake another 10 minutes until cheese is bubbling.