The only thing I miss about eating meat is lasagna! I have never found a vegetarian lasagna worth eating from the store… Most are even gross. I decided I needed to correct this situation and make a delicious lasagna myself! This lasagna is so good your meat eating friends will have no idea that it is vegetarian! My family devoured it! This is a new family favorite for sure! It’s packed full of cheese, veggies and flavor!

Ingredients:

• 1 small onion
• 1 cup Mushrooms (diced)
• 2 cups Spinach
• 1 Bell Peppers (diced)
• 1 lb Beyond Burger Ground
• 1 tsp minced Garlic
• 1 cup Tomatoes (diced)
• 48 oz Spaghetti Sauce
• 15 oz Ricotta
• 2 Eggs
• 12 Oven Ready Lasagna Strips
• 1 1/2 cup Cheddar Cheese
• 1 1/2 cup Pepper Jack Cheese
• 3/4 cups Broth
• 1/4 cup Milk
• Oregano to taste
• Salt & Pepper to taste
• Thyme to taste
• Sage to taste
• Parsley to taste

Instructions:

• In a large skillet over medium heat cook the onion, peppers, and mushrooms until all are soft.
• Add in the ground meat substitute and cook through. Season to taste with all seasonings
• Add the minced garlic, tomatoes and spaghetti sauce. Simmer for 5 minutes.
• Add in the broth and milk and simmer for 15 minutes.
• In a bowl, mix together the ricotta, 1 cups of the cheddar cheese, eggs, 1 cup of pepper Jack cheese, dried parsley, salt and ground black pepper. Mix well.
• To assemble, spread a layer of sauce on the bottom of a 9×13 baking pan.
• Cover the bottom with 3 oven ready lasagna noodles.
• Cover with a generous layer of the sauce mixture.
• Top with 3 oven ready lasagna noodles.
• Cover noodles with a generous layer of the cheese mixture.
• Repeat layers (noodles, sauce, noodles, cheese, noodles, sauce).
• Top with 3 noodles, remaining sauce, and the rest of the grated cheddar and pepper jack cheese.
• Spray a sheet of aluminum foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This spray prevents the cheese from sticking.
• Bake in a preheated 350 degree Fahrenheit oven for 50 minutes.
• Uncover and bake an additional 10 minutes at 425 until the top is nice and golden.
• Let the lasagna stand for 10 minutes before cutting and serving.