Ingredients
2 Large zucchini
2 pieces Beyond burger patties
1 Onion, diced
24 ounce Marinara sauce
1 tablespoon Herb paste
1 Egg, scrambled
8 ounces Kite Hill vegan Ricotta
10 ounces Frozen chopped spinach, thawed and drained
1 pound Fresh mushrooms, sliced
8 ounces Mozzarella cheese, shredded
8 ounces Parmesan cheese, grated
1 Field Roast Italian sausage, chopped
Preparation
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Step 1: Slice zucchini lengthwise into very thin slices. Microwave to lightly cook.
Step 2: Meanwhile, stir egg, ricotta, spinach, and a little more herb paste together in a bowl until well combined.
Step 5: To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta/spinach mixture, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Step 6: Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Step 4: Saute mushrooms in olive oil with salt until they’re lightly browned.
Step 3: To prepare the meat sauce, cook and stir chopped Italian sausage and Beyond burger and black pepper in a large skillet over medium high heat for 5 minutes. Add in onion; cook and stir until “meat” is no longer pink. Stir in Marinara sauce and herb paste, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
