Spaghetti Casserole

This recipe is an easy and family friendly vegetarian dish which has all of the components of a lasagna, but with a fun and easy twist.

Course Main Course

Servings 12

1 box Spaghetti Noodles
2 tbsp Olive Oil
1 Small Yellow Onion Chopped Finely
2 Cloves Garlic Minced
1 Impossible Sausage Roll You can use any plant based sausage of your choice, or even real sausage,
16 oz Quality Pasta Sauce
1/8 cup Red Wine
1/8 cup vegetable broth
2 large Eggs
15 oz Ricotta Cheese
1 cup Shredded Parmesan Cheese
2 cups Shredded Mozzarella Cheese Divided
2 tsp Oregano Divided
2 tsp Basil Divided

Preheat the oven to 350*
In a large pot, boil the water to cook the noodles. Once boiling add enough salt to the water so that it is salty like the ocean. Follow the box instructions for cook time on the noodles.
In your second pot add the olive oil and saute the onions until soft. Then add the garlic. Once the garlic become fragrant add the plant based sausage and brown lightly.
Once browned add half of the pasta sauce, red wine, vegetable broth, 1 tsp basil, and 1 tsp oregano. Cook until reduced to a ragu consistency (thick like oatmeal).
In the large mixing bowl mix together the eggs, ricotta, remaining pasta sauce, parmesan, 1 cup of the mozzarella cheese, and the cooked spaghetti noodles.
Grease the 9x13 pan and add half of the plant based meat sauce to the bottom of the pan. Then add the noodle mixture and press it down into the pan to level it. Top with the remaining sauce mixture. Then top the entire dish with the remaining mozzarella cheese.
Cover the pan with aluminum foil and bake for 30 minutes