Meatless Lazy Lasagna

I want to begin with this disclaimer... this is not a healthy or clean recipe.  With that being said... it's all about moderation, so let's get down to some ooey-gooey lasagna goodness!

Some people get a little nervous and jerky when they think about a meal without meat... the hubs is one of them.  However, he does like lasagna and at times forgets that he is eating one without meat.  My secret is to just call it lasagna.

I call this lazy lasagna since most of what you are doing is opening up packages, but the beauty of it is that it is quick and easy.  It takes about 30 minutes to prep and an hour to cook and let rest.  The resting is important as it allows the cheese to firm up and not spread all over after cutting.

Meatless Lazy Lasagna

Ingredients

1 box no-cook lasagna noodles

4 cups shredded mozzerella cheese

2 cans hunts traditional spaghetti sauce

1 bag meatless crumbles, I used Beyond Meat

olive oil for pan

1 onion, chopped

3 cloves garlic, minced

1 1/2 tsp fennel sead

1/4 tsp red pepper flakes

2 tsp dried oregano

2 tsp dried basil

1 15 oz container ricotta cheese

1 egg

1/2 cup parmesan cheese

1 tsp dried oregano

1 tsp dried basil

fresh cracked pepper

Instructions

Preheat oven to 375.

Spray a 9x13 baking dish with cooking spray. Cover the bottom of the dish with 1 cup of the sauce.

Sauté the onions and garlic in olive oil until tender, add the fennel seed, crushed red pepper, oregano, and basil and cook until fragrant. Remove from heat.

Combine rest of the sauce, the onion mixture, and the meatless crumbles in a bowl.

Wisk the egg in a bowl and combine with the ricotta, parmesan, oregano, basil, and pepper. Stir until well combined.

Add 3 of the lasagna noodles, then spread 1/3 of the ricotta mixture, top with a cup of mozzarella, then 1/4 of the sauce. Repeat 2 more times. Top with 3 more noodles, then cover with the remaining sauce.

Cover with foil at 350 for 30 minutes. Remove foil and top with mozzarella and cook for 15 more minutes. Remove from oven and let rest for 15 minutes before cutting.

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I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!