1/4 cup (60 mL) olive oil, divided
1 pkg (340 g) Yves Veggie Ground Round
4 cloves garlic, sliced
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper, divided
Pinch hot pepper flakes
4 cups (1 L) tomato sauce
1/3 cup (75 mL) finely chopped fresh basil, divided
1 onion, chopped
1 zucchini, chopped
1 small eggplant, finely chopped
1/2 lb (250 g) sliced mushrooms
12 lasagna noodles, cooked according to package directions
2 1/4 cups (550 mL) shredded vegan mozzarella cheese, divided
1/3 cup (75 mL) grated vegan Parmesan cheese
1. Preheat oven to 425°F (220°C). Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; cook ground round, garlic, oregano, half of the salt and pepper, and hot pepper flakes for 5 to 8 minutes or until starting to brown. Add tomato sauce; bring to boil. Reduce heat to medium-low; simmer for 12 to 15 minutes or until slightly thickened. Stir in 1/4 cup (60 mL) basil.
2. Meanwhile, toss together onion, zucchini, eggplant, mushrooms, and remaining oil, salt and pepper. Arrange on 2 parchment paper–lined baking sheets in single layer; roast for about 15 minutes or until tender.
3. Reduce oven to 400°F (200°C). Ladle 1/2 cup (125 mL) ground round sauce into bottom of greased 13- x 9-inch (3 L) baking dish. Place 3 noodles over sauce, trimming to fit if necessary. Layer one-quarter of the remaining sauce, one-third of roasted vegetables and 1/2 cup (125 mL) vegan mozzarella over top. Repeat layers twice. Layer 3 noodles over top. Layer remaining sauce, vegan mozzarella and vegan Parmesan cheese over top.
4. Cover with foil; bake for 30 minutes. Remove foil; bake for 10 to 15 minutes or until golden brown and bubbling. Let stand for 10 minutes. Sprinkle with remaining basil.
Alternatively, use fresh lasagna pasta sheets; cook according to package directions and trim to fit.