Vegan Lasagna

Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook sheets (16 lasagna) according to package directions, swirling occasionally to prevent sticking.

Set aside vegan mozzarella (1 cup) for the top layer.

While pasta cooks (approx. 10 minutes), heat olive oil (2 tbsp) in a pan over medium heat. Sauté onion (1 white) and garlic (5 cloves) for 5 minutes until translucent and fragrant. Add eggplant (1), sea salt (0.75 tsp) and ground black pepper (0.5 tsp), and cook for another 10 minutes until soft. Start 15m timer

Stir in vegan beef crumbles (10.5 oz) and cook for 3 minutes. Add tomato sauce (42 oz) and stir for 3 minutes. Season with salt to taste. Remove from heat. Start 6m timer

Spread 0.5 cup of the meat sauce mixture evenly on the bottom of a 13” x 9” baking pan. Layer with about sheets (4 lasagna), overlapping slightly.

Add a layer of meat sauce, followed by approximately 0.66 cup of vegan ricotta (2 cups), and 0.66 cup of the remaining vegan mozzarella (2 cups) (from the 3 cups initially, after setting 1 cup aside).

Repeat layers until all ingredients are used, ending with the remaining meat sauce on top. Sprinkle the reserved vegan mozzarella (1 cup) over the final layer.

Cover the pan with foil and bake for 30 minutes. Remove foil and broil for 3-5 minutes on low to brown the cheese. Garnish with [fresh basil], then let sit for 10 minutes before slicing and serving. Start 43m timer