Harmony Valley Vegetarian Lasagna

Harmony Valley Vegetarian Lasagna

This hearty lasagna features a Bolognese sauce made with HV Vegetarian Hamburger Mix, savory spices, and flavorful mushrooms. Combined with spinach and three cheeses makes this one-of-a-kind!

75 min
7 servings
Easy

Ingredients

For the sauce:

  • 1 package Harmony Valley Vegetarian Hamburger Mix, prepared according to package instructions
  • 1 tsp ground fennel seeds
  • 1 tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1/3 cup olive oil, divided
  • 2 tsp salt, divided
  • 2 cloves garlic, minced
  • ¼ cup onion, chopped
  • 1 cup sliced cremini mushrooms
  • 1 small zucchini, diced
  • 1 15-ounce can chopped tomatoes
  • 3 tbsp tomato paste
  • 
1 cup vegetable stock
  • 
½ cup red wine
  • 1 tsp dried oregano
  • 1 tsp dried basil

For Lasagna:

  • 1 package No-boil Lasagna noodles
  • 16 ounces ricotta cheese
  • 1½ cups grated Parmesan cheese
  • 1 egg, beaten
  • 2 tbsp chopped parsley
  • 2 cups roughly chopped fresh spinach
  • 1½ cups shredded mozzarella cheese

Directions

  • Combine the fennel, red pepper, black pepper, 1/4 cup olive oil, and 1 tsp salt into the “raw,” prepared Harmony Valley mix.
  • Heat the remaining olive oil in a skillet. Sauté the garlic, onion, mushrooms, and zucchini until fragrant and slightly transparent. Add the Harmony Valley mixture and cook over medium heat until mix is cooked through and crumbly, about 8 minutes.
  • In a heavy saucepan combine the remaining sauce ingredients plus the remaining salt, and heat to just boiling.
  • Add in cooked Harmony Valley mixture. Stir well, reduce heat to low, and simmer for 20 minutes.
  • Prepare the ricotta cheese by mixing the beaten egg, the ricotta, ½ cup parmesan, and the parsley together in a bowl.

Assemble the lasagna:

  • Lightly line the bottom of the baking dish with sauce, about 2 ladles full. Arrange the noodles to cover the sauce, overlapping if needed.
  • Spoon ½ of the ricotta cheese mixture onto the noodles. Make about 6 mounds of the ricotta mixture, lightly spreading them out, no need to spread over noodles entirely. Sprinkle 1 cup of spinach over the cheese, followed by a little less than 1/2 of the sauce. Sprinkle ¾ cup of the Parmesan followed by 1 cup of mushrooms. Repeat, ending with sauce topped with mushrooms. Sprinkle the mozzarella on top, covering entire surface.
  • Bake in a 350°F oven for about 30 minutes or until bubbly and cheese topping is golden brown.