Legume lovers who enjoy 7-bean soup will adore this 15-bean dried mixture version because it has more beans. With corn muffins and apples, I serve this hearty soup that I make with the ham bone from our Easter spiral ham. It creates a sizable pot of soup, so ask some guests over or simply freeze a number of pieces for later use. Don’t forget to soak the beans overnight before making the soup.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 lasagna |
Ingredients
- 1 tablespoon olive oil
- ½ cup minced onion
- 2 cloves garlic, crushed
- 8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
- 6 ounces cooked and crumbled ground meat substitute (such as BOCA)
- 1 (15 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- ¼ cup water
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon white sugar
- ¾ teaspoon dried basil
- 1 teaspoon salt, divided
- ½ teaspoon Italian seasoning
- ¼ teaspoon fennel seeds
- ⅛ teaspoon ground black pepper
- 12 lasagna noodles
- 1 egg, lightly beaten
- 1 (15 ounce) container ricotta cheese
- 12 ounces mozzarella cheese, sliced
- 6 ounces grated Parmesan cheese
- cooking spray
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
- To assemble lasagna, spread 1/3 of the sauce in a 9×13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 1026 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
As an Italian American who only eats plant-based meat, I have made this delicious and easy to make recipe several times. I use impossible beef in place of the crumbles and for a special occasion I crumble meatballs (add 1 egg, 1 cup breadcrumbs, 1/4 cup mayonnaise for moisture, minced garlic and onion, basil and oregano, mix and form into balls, and bake at 350 for 30 minutes) which are added with the hot Italian links to my sauce and simmer for at least 1 hr. These meatballs freeze well and have authentic flavor and texture. I don’t recommend the pre-made ones that are sold. Whether you use meatballs or crumbled impossible beef, it’s important to simmer for authentic flavor. Finally to replace the moisture lost from not using meat, I mix whole milk ricotta with smashed eggplant (1 large or 2 small peeled, sliced in half, salted for 20 minutes, dried with paper towels and broiled at 350 deg 30 minutes, smashed) in the dish. Not only does it add moisture, the flavor balances the slight acidity from tomatoes and elevates the dish to a new level. For holidays, I use the lasagna sheets, but personally I think layers of rigatoni or spiral pasta is easier to make and digest.
Probably the best lasagna I’ve ever had. I followed some tips from previous posts. I skipped the fennel seeds and made more of the sauce. I also made 3 layers of 4 noodles. Turned out amazing!
This was awesome! Definitely will make again. Will probably make a little extra sauce to keep it really moist, but that’s it:) P.S. Vegetarians CAN and DO use eggs and cheese. VEGANS do not…. Seems some on here are a bit confused. . Thanks for an amazing recipe that is very adaptable to whatever veggies you have on hand:)
It was a hit in my family. I used the Impossible sausage instead of the Beyond Meat version
Absolutely delicious.. a few changes I made were that I used no boil noodles.. used shredded mozzarella.. added some small homemade beyond meatballs.. used cottage cheese instead of ricotta.. skipped the fennel.. and your recipe calls for parmesan which is NOT vegetarian.. so we left that out. I could have used a vegetarian parm but didn’t have any on hand… but definitely will make again
I literally made an account just so I could leave this review. This lasagna recipe was so nutty holy . I had hotpot with my significant other and I STILL was talking about this lasagna, what the heck. My only regret was not making enough to feed myself for a month. Definitely making this again.
This is the first review I’ve written after trying a recipe from the internet. I can personally say this lasagna was unlike any I have ever tried. I’m new to vegetarian cooking. Frankly, I’m not much of a cook at all. There’s a 70/30 chance I will screw something up. BUT I NAILED THIS! Best lasagna ever. My carnivorous husband and son. Ate it up. My husband had no idea it was not meat. I asked for his feedback and he said, “it’s the best lasagna you ever made. Only thing I’d say is add more meat “ lol that’s when I blew his mind and said it was vegetarian. Now that’s a recipe we noob vegetarians need! I did cheat on one thing…. I popped open a jar of Foddy marinara because I wanted to top the noodles and keep them from drying out. The recipe sauce mixture was very thick. I think the ratios of layer components were spot on. I’m going to make this as an addition to thanksgiving next week!
This recipe is SOOO good. I add some spinach just for greens but you certainly dont have to. One caveat which i think is an error. Instead of 2 layers of 6 lasagna noodles I really think it should be 3 layers of 4 noodles. Most lasagna recipes have at least 3 noodle layers. And 6 noodles per layer is a bit much for a 9 X 13 baking dish. So the 2nd time i made it with 3 layers of 4 noodles and it was perfect! I wonder if anyone else noticed this?
I used Impossible meat and Beyond sausage for this…. doubled the tomato sauce and skipped the fennel seeds…. AMAZING!
Worked out great, going to be my go to lasagna recipe going forward. I did cut the fennel seed in half and it was still a bit strong. Next time I will use just 6-8 seeds.
This was so delicious! I used Beyond Hot Sausages and Impossible burger meat. I used no-cook-ahead lasagna noodles so added extra water (as per the noodle box) to the sauce before assembling the lasagna. I also spiced up the sauce a bit with flaked red peppers. Definitely a do over. Thanks for the recipe!
So good! I didn’t even measure everything and it tasted phenomenal. Everyone had seconds. No one would guess it wasn’t real meat in it either. Delish.
Carnivores will never know it was made with Beyond Meat instead! I doubled the sauce when I made it, laid out the ingredients into 3 bread size pans, and froze two of them. When I was ready to use them, I thawed in the fridge all day and popped them in the oven after work. Next time I’ll probably add in some mushrooms, spinach and maybe layer in summer squash as well.