Mom's Lasagna... Veganized!

Prep time: 2 -3 Hours Yield: 12 Servings


1. Cook Meat and Veggies
Cook and stir vegan ground beef, vegan sasuage, chopped onion, and garlic in a large saucepan or Dutch oven on MEDIUM heat until meat is brown & onion is tender. (Optional: drain off fat)
2. Tomatoes & Spices
Blend peeled tomatoes with 2-3 rapid blender pulses at low power. Add tomatoes, just 2 tbsp parsley, sugar, just 1 tsp salt, and basil to meat sauce and stir. Reduce heat to LOW and let simmer (uncovered) until mixture is the consistency of spaghetti sauce (20-60 minutes).
3. Cook Lasagna Noodles
Boil 4-6 quarts water in a large saucepan. Add lasagna noodles. Cook 8-10 minutes then drain. Lay them out flat on a greased sheet pan.
4. Preheat Oven & Prep Cheeses
Preheat oven to 350ºF (175ºC). Mix cottage (or ricotta) cheese, just 1/2 cup parmesan (I like Violife), the remaining 1 tbsp parsley flakes, the remaining 1.5 tsp salt, and oregano in a medium-sized mixing bowl
5. Build the Lasagna
In an ungreased baking pan (13x9x2 inches), layer 1/4 each of the noodles, half the meat sauce (so 1/8 of total per layer), mozzarella cheese, and the cottage cheese mixture. Repeat 3x. Spread rest of meat sauce on top. Sprinkle with remaining parmesan. If desired, lasagna can be covered and refigerated several hours at this point.
6. Bake
Bake uncovered 45 minutes (allow an additional 10-15 minutes if lasagna has been refrigerated). Let stand 15 minutes after removing from oven.