Cook the noodles.
Boil lasagna noodles in salted water per package directions. Drain and cut each noodle into four pieces with kitchen shears. Set aside.
Sauté aromatics & mushrooms.
Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic; sauté 5–6 minutes until soft. Add mushrooms and cook 5–7 minutes until softened.
Brown the plant-based meat.
Add plant-based ground “meat,” break it up with a wooden spoon, and brown it through. If using lentils, cook separately or add later (see notes).
Add spices & tomato paste.
Stir in 2 tbsp tomato paste, 2 tsp basil, 2 tsp oregano, 1 tsp thyme, ½ tsp salt, ¼ tsp pepper, and ¼ tsp red pepper flakes. Cook 1–2 minutes to bloom the spices.
Add liquids & simmer.
Pour in 4 cups vegetable broth and both cans of diced tomatoes. Bring to a boil, then reduce to a simmer for 20–30 minutes to meld flavors.
Add noodles & parsley.
Stir in cooked, cut lasagna noodles and ⅓ cup fresh parsley; simmer 5–10 minutes more until noodles soak up flavor.
Make the ricotta topping.
Mix 8 oz vegan ricotta, ½ cup vegan mozzarella, and ¼ cup vegan parmesan in a bowl. Spoon a dollop into each bowl when serving or stir it in for extra creaminess.
Serve.
Ladle into bowls, add a ricotta dollop, and garnish with extra parsley or cracked pepper.
Crockpot Method
Optional browning: Sauté onion, garlic, mushrooms, and plant-based meat briefly in a skillet for extra flavor. Transfer to the crockpot.
Add everything except noodles and ricotta. Combine sautéed mix (or raw mix), tomato paste, spices, broth, and diced tomatoes in the slow cooker. Cook 3–4 hours on HIGH or 6–8 hours on LOW.
Noodles: About 20–30 minutes before serving, cook lasagna noodles separately, cut them into pieces, and stir into the crockpot (or add uncooked broken noodles and cook until tender, checking frequently).
Finish: Stir in parsley; serve with ricotta mixture on top. Crockpot gives deeper melded flavor and zero babysitting. Want super convenience? Freeze portions then slow-cook from frozen (add cook time).
