This is, as far as I can tell, the best lacto-vegetarian lasagna.
Inspired by John Chandler’s World’s Best Lasagna.
Heat the olive oil over over low-medium heat. Dice the onion and add to the oil, cooking until the onion is translucent.
Peel and mince or press the garlic. Add the garlic, fennel seeds, italian seasoning, dried basil, and dried parsley. Cook for a couple of minutes, move on immediately if the garlic begins to turn golden brown or otherwise starts to burn.
Stir in crushed tomatoes, tomato paste, tomato sauce, agave, and salt. Bring the sauce to a low simmer, stirring occasionally to keep the bottom from burning.
Slice the vegan sausage. Stir the sausage and vegan ground beef into the sauce and remove from heat.
Preheat oven to 375º F (190º C).
Spread 2 cups of sauce in the bottom of a 9×13 inch baking dish, then assemble the lasagna in the following order:
-1/2 cup parmesan cheese
-layer of lasagna noodles
-about 1/3 of the ricotta smeared or dolloped (as feasible)
-1 cup mozzarella cheese
-2 cups of sauce
Add additional layers in the same order until you have a sauce layer close to the top of the baking dish. Spread a cup of mozzarella and 1/4 cup parmesan on top of the sauce.
Cover with foil. To minimize sticking, either spray the foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 20 minutes. Cool for 15 minutes before serving.