Vegetarian Lasagna Bake | Cooking Professionally

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, minced
• 2 cloves garlic, crushed
• 8 ounces plant-based hot Italian-style sausage, chopped
• 6 ounces ground meat substitute, cooked and crumbled
• 1 (15-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1/4 cup water
• 3 tablespoons fresh parsley, chopped, divided
• 1 tablespoon white sugar
• 3/4 teaspoon dried basil
• 1 teaspoon salt, divided
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon ground black pepper
• 12 lasagna noodles
• 1 egg, lightly beaten
• 1 (15-ounce) container ricotta cheese
• 12 ounces mozzarella cheese, sliced
• 6 ounces parmesan cheese, grated