This comforting lasagna is packed with plant-based goodness!
What You’ll Need:
4 Amy’s California Veggie Burger patties
½ lb of eggless lasagna noodles
4 tbsp olive oil
1 24 oz jar tomato sauce1
½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, chopped
5 oz spinach
2 cup ricotta cheese
2 tbsp Italian herb blend
2 cloves fresh garlic, minced
Salt and pepper, to taste
What To Do:
Preheat oven to 375°F.
Cook lasagna noodles according to instructions on the package and set aside.
Drizzle 2 tablespoons of the olive oil into a large skillet and cook the veggie burger patties for 3 minutes on each side. Then, using the back of a wooden spoon, break the veggie burgers up into crumbles and continue to cook for an additional 3 minutes until the crumbles are crispy. Remove from heat, stir in all but ½ cup of the tomato sauce and set aside.
In another large skillet, add the remaining 2 tablespoons of olive oil to the pan and then sauté the onion, garlic and spinach over medium heat for about 5 minutes, or until the onion is translucent and all of the spinach is wilted. Combine spinach mixture with ricotta cheese and Italian herb blend and season liberally with salt and pepper.
Ladle the reserved ½ cup of tomato sauce onto the bottom of an 11 x 7 lasagna pan. Lay down a single layer of the cooked lasagna noodles in the pan, then scoop half of the veggie burger mixture on for the next layer. Use a rubber spatula to smooth out the veggie burger layer then add one more layer of lasagna noodles. Empty the spinach ricotta mixture onto the next layer of lasagna, along with half of the shredded mozzarella and Parmesan cheeses. Add another layer of the lasagna noodles, then top with the remaining veggie burger mixture.
Finish the lasagna with the remaining mozzarella and Parmesan cheeses, then bake in the oven, uncovered, for 30-35 minutes or until the top is bubbly and golden brown.
In partnership with Amy’s.