Vegetable & "Bolognese" Lasagne

This recipe is a classic take on a meat lasagne. I have to give some credit to my sister to this recipe, who helped me create it and test it out. If you're looking for a really delicious and decadent dinner, this dish it perfect. It's also the most perfect freezer meal, I often make two batches and freeze one for the next month. It is also high in protein and high in calories which is great for Miriam's Kitchen and for those who need a high calorie meal in one sitting. It really is a fan favorite so I hope you guys like it!

Ingredients:

• 2 medium squash

• 2 medium zucchini

• 1 jar of tomato sauce

• 1/2 container of mushrooms (cremini)

• ½ yellow onion

• 1 bag of beyond meat (beef)

• 1 container of ricotta 

• 1 container parmesan cheese

• 1 egg

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp pepper

• 1 tsp oregano

• 1 tsp dried chili flakes

• 1 cup shredded mozzarella 

• Lasagna noodles

• 2 cups spinach

Recipe:

1. Preparation

   - Begin by slicing your squash and zucchini into strips, drizzle with olive oil and some salt, pepper, and garlic powder

   - Roast in the oven for 8-10 minutes or until fully cooked (you will know if you can easily press a fork through the vegetables)

   - Boil your lasagna noodles until fully cooked

   - Then make your ricotta filling. In a bowl add in your ricotta, ¾ container of parmesan cheese, an egg, salt, pepper, oregano, garlic powder, onion powder, and dried chili flakes

   - Then begin to prepare your tomato sauce. Dice ½ yellow onion until soft then add in ½ container of sliced cremini mushrooms 

   - Once vegetables are fully cooked, add in your container of beyond beef and cook altogether 

   - Once meat is brown add in your tomato sauce as well as some additional seasoning (salt, pepper, onion powder, garlic powder, and oregano)

   
   

2. Assembly

   - In a large lasagna dish, add a little bit of tomato sauce into the bottom

   - Then add your first layer of noodles followed by a layer of your ricotta mixture then add your vegetables

   - Continue by adding another layer of noodles, ricotta, vegetables and then tomato sauce

   - Repeat that until all your ingredients are used up or your pan is full

   - Finally top with a bag of mozzarella cheese and your remaining parmesan cheese

   
   

3. Cook

   - Cook for 35-40 minutes on 350

   - A good indicator is if the cheese is bubbly and golden brown, it’s good to take out but after the 35-40 minutes if it’s still not golden brown put in for an additional 5

4. Get ready to enjoy

   - Once cooled, I like to enjoy with a small side of extra tomato sauce but that’s entirely optional 

Picture of Vegetable Lasange