World's Best (Now Vegetarian!) Lasagna

Heat oil in a Dutch oven over medium heat.

Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes.

Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper.

Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.

Bring a large pot of lightly salted water to a boil.

Add lasagna noodles; cook 8 to 10 minutes.

Drain and rinse noodles with cold water.

Preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.

To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish.

Arrange 6 noodles lengthwise over sauce.

Spread with 1/2 of the ricotta mixture.

Top with 1/3 of the mozzarella slices.

Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan.

Repeat layers and top with remaining mozzarella and Parmesan.

Bake, covered with cooking spray-coated foil, for 25 minutes.

Remove foil and bake until hot and bubbly, about 25 minutes more.

Cool for 15 minutes before slicing into 12 equal servings.