Based on https://www.spendwithpennies.com/easy-homemade-lasagna/
You need a ceramic tray and an oven. This will use one pot and one pan.
I tend to do it with (makes for 3-4 hungry people):
- 450g of mozzarella. I used to use grated, but now I buy mozzarella balls and then thinly slice them to layer. That makes them nice and stretchy, and not having to grate is nice.
- 450g of vegan meat replacement. I like grün gold seitan hack for this.
- 60g of parmesan cheese.
- 250g of ricotta cheese.
- 1 onion, any.
- 1 jar of Barilla aglio sauce. You can also do it with other sauces but then I’d add some grated fresh garlic.
- Lasagna sheets, ideally de cecco but I’ll settle for barilla. I like to boil them beforehand regardless of what box says, it just bakes better.
Then:
- Boil the lasagna sheets, rotated 90° from each other so they don’t stick. I tend to put 6 at a time.
- Dice the onion, pour some oil into the pan, get them cooked to an extent you want. Add spices afterwards if you desire.
- Once onions are to your liking, add the vegan meat, cook them a bit, then add the sauce. Mix and heat nicely.
- Start with a layer of meat sauce mix, then add lasagna sheets to cover it.
- Add a layer of either cheese.
- Repeat until you’re at the very top, add mozzarella and grated parmesan.
- Cover in foil, bake for 15-30 mins (depending on how confident you are on the softness of your boiled lasagna sheets), uncover, cook for 10-20 more minutes.