Lasagna

it's lasagna! it's vegan! and somehow it tastes really good???

we're not even vegan... and my fiance really doesn't like lasagna or most pasta dishes, so the fact they went back for thirds is pretty rad. If you don't want it vegan, you can just substitute ground beef and real cheeses, but it actually turned out really well.

• Sauce:
  • Olive oil
  • 1 tube Impossible brand spicy sausage
  • 1 onion, small diced
  • 6 garlic cloves, minced
  • 1 small can tomato paste
  • 1 small can tomato sauce
  • 1 can crushed tomato
  • Unsweet plain oatmilk
  • Unsweet plain almondmilk
  • Sauce seasonings:
    • Basil
    • Oregano
    • Parsley
    • Cumin
    • Paprika
    • Black pepper
    • Red pepper flakes
    • Thyme
    • Salt
• 1 box lasagna noodles
• Eggplant, cut into 1/2" rounds
  • Toss to coat in olive oil, salt, cumin, paprika
  • Roast at 400° F for 25-30 minutes until tender and golden brown.
• Arugula
• Violife "feta"
• Lisanatti almond "mozzarella", grated
• Violife "parmesan"

For the sauce:

1. Saute onion and garlic in olive oil with a pinch of salt until onion is softened (not caramelized).
2. Add sausage and cook until evenly browned.
3. Stir in tomato paste until sausage is evenly coated.
4. Add tomato sauce, reduce, add crushed tomato.
5. Add one paste can + one sauce can's worth of almond milk, as well as one crushed tomato can's worth of half oat and almond milk.
6. Add seasonings to taste (more than you think you'll need of each!) and reduce slightly. Salt to taste, set sauce aside.

For the noodles:

1. Boil in well-salted (like the sea!) water 4-5 minutes, until just barely flexible.
2. Layer between parchment paper to keep from sticking together, set aside.

Putting it together:

1. Lightly oil a 9"x13" glass baking pan.
2. Make 4 layers, repeating in order:
   1. 1.5 cup sauce
   2. Eggplant rounds, evenly spaced
   3. Thin layer arugula
   4. Noodles, trimmed so as to not overlap
   5. Feta and mozzarella
3. Top with 1.5 cup sauce and all cheeses (incl. parm)
4. Cover with foil and bake at 325° F for 1 hour.
5. Raise temp to 425° F. Remove foil and bake ~10 min, until cheese is melted and top is golden brown.
6. Let stand 10 min to set; cut and serve.