- Lasagna:
- 1 (16 ounce) package lasagna noodles
- Filling:
- 1 (12 ounce) package vegetarian burger crumbles (such as MorningStar Farms® Grillers® Crumbles™)
- 2 links vegetarian Italian-style sausage (such as Tofurky®), diced, or more as needed
- 4 meatless meatballs, crumbled, or more as needed
- 1 yellow squash, diced
- 2 carrots, diced
- 1 small yellow onion, diced
- 3 whole mushrooms, diced
- 1 portobello mushroom, diced
- 2 tablespoons olive oil, or as needed
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon dried oregano, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1/4 teaspoon fennel seed, or to taste
- Sauce:
- 1 (26 ounce) jar marinara sauce
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
- Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
- Bake in the preheated oven until fully cooked, 30 to 40 minutes.
05/11/2019
recipepes.com
spicy vegan lasagna, recipe
PT15M
PT1H
5
455 calories
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