Ultimate Vegetarian Lasagna

Begin by heating a generous amount of oil in a Dutch oven over an average heat setting. Introduce the onion and garlic into the pot; continue to stir until they become tender, taking anywhere from 3 to 5 minutes. Next, incorporate the crushed tomatoes, tomato sauce, plant-based sausage, meat substitute crumbles, tomato paste, water, 1 tablespoon of fresh parsley, sugar, a pinch of salt, basil, Italian seasoning, fennel seeds, and pepper into the mixture. Bring the entire concoction to a rolling boil before reducing the heat; let it simmer, covered and occasionally stirred, until it reaches the desired consistency, approximately 1 1/2 hours.

Meanwhile, prepare a large container of salted water and bring it to a boil. Introduce the lasagna noodles into the pot; continue stirring occasionally until they become tender yet still retain some firmness, taking around 8 to 10 minutes. Drain the noodles using cold water and set them aside.

Preheat your oven to a temperature of 375 degrees F (190 degrees C).

In the meantime, combine ricotta cheese, the remaining 2 tablespoons of fresh parsley, an egg, and a pinch of salt in a bowl.

Now, spread 1/3 of the sauce into a 9x13-inch baking dish. Arrange 6 lasagna noodles lengthwise over the sauce, followed by a layer of ricotta mixture. Add 1/3 of the mozzarella slices on top, followed by a layer of sauce and a sprinkle of 1/4 cup Parmesan. Repeat the layers, finishing with the remaining mozzarella and Parmesan on top. Cover a piece of aluminum foil with cooking spray; place the baking dish, coated-side down.

Bake in the preheated oven for 25 minutes. Remove the foil; bake until hot and bubbly, taking around 25 minutes more. Allow it to cool for 15 minutes before slicing into 12 equal servings.