1 lb Barilla lasagne (18 egg-free ribbons)
8-16oz Beyond meat or Impossible ground sausage (or 1/2 + 1/2)
10 oz Birdseye frozen spinach (double if desired)
7.1 oz Daiya mozzarella shreds
Pasta sauce:
2 tablespoons olive oil
1 medium onion, finely diced
3-5 cloves garlic, minced
2 teaspoons basil
1/4 tsp red pepper flakes
1/2 teaspoon salt
1/2 teaspoon sugar
2 tsp vegan butter (optional)
28-ounce Hunt's crushed tomatoes
1/4 cup water
Ricotta (double if desired):
16oz firm tofu
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt
Prepare two 9 x 13 casserole dishes with lids and set aside.
In a 5-quart pot, bring 3 quarts of water to a boil. Add lasagna and cook according to package directions. Drain and lay each ribbon flat to cool and avoid sticking.
In a 3-quart pan, cook meat/sausage over medium heat, breaking it up with a meat chopper, and sautéing until brown. Transfer to casserole dishes to cool (for flavor and fewer dishes). In the same pan, heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. Stir in garlic. Cook for an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir and cook for about a minute.
Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck-on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
Allow sauce to simmer for 10 minutes to up to one hour. If simmering for longer, stir the sauce occasionally and add water as needed to keep the sauce at the correct consistency. Stir in meat/sausage until combined.
Remove frozen spinach from packaging and microwave in a bowl for 3:30 min. Stir and add the liquid to pasta sauce if desired (for possible nutrients). Drain tofu and place in an immersion blender cup. Add lemon juice, basil, oregano, and salt. Blend until smooth. Add tofu to bowl and combine with spinach until incorporated.
Assemble the lasagna in the casserole dishes starting with pasta sauce. Next, top with 3 lasagna noodles. Top with ricotta and shreds. Top with 3 lasagna noodles, pasta sauce, ricotta, and shreds. Finish with 3 lasagna noodles, pasta sauce, and shreds.
Bake for 15 minutes at 350 degrees F to melt shreds.
Makes 18 slices which can be transferred to 9 three-cup Pyrex containers. (I kept one in the 9 x 13 Pyrex and stored 6 pieces in 3 three-cup Pyrex containers after eating 3 pieces.)
Altered from https://cookfasteatwell.com/easy-pasta-sauce-recipe/
