12ozSpagetti PastaI use either Angel Hair or Red Lentil Pasta
1pintcherry tomatoesI prefer Organic
1mediumOnionSliced lengthwise
1cupmushroomsChopped
3cupsMarinaraI prefer Organic
2cupsmozzarella cheeseI use plant-based mozzarella cheese
2cups Beefless ground beefPlant-based Gardein brand; or use lean ground beef
BoullionVegetable Better than Boullion (no-Chicken)
1largeeggI used 1/4c of Just Eggs -replacement
1/4cupPankosOr italian bread crumbs
1/4cupParmesan cheeseI used Vegan Violife Parmesan cheese
1/4tspgarlic powderOr minced garlic
14 tspOnion powderOr minced onion
1/4tspallspice
pinch Nutmeg
Kosher Salt & PepperTo taste
1tbspextra-virgin olive oilOmit and use remaining broth from pasta liquid
Fresh basil
Crusted Oregano
Instructions
Preheat oven to 375 degrees. Lightly oil a large oil sprayed 9x9x2 inch deep pan. This is recipe needs a bit more depth than a sheet pan.
In a large bowl, combine the beef, egg, panko, parmesan cheese, 50% of the mozzarella cheese, garlic, onion, allspice, nutmeg, and salt & pepper to taste. Set aside.
Cook pasta of your choice in the Better Than Boulion, once cook, retain some of the liquid.
Slice the whole onion.
Putting it all together!
Layer the pasta on the bottom of the pan.
Layer the Cherry tomatoes, Onion and Mushroom slices over the pasta.
Pour a small amt. of remaining liquid from pasta over the veggies.
Take half the marinara and layer over the veggies/pasta
Layer the beef mixure over the top.
Top with the remainder of the marinara and mozzarella cheese over the top.
Bake in oven at 375 until bubbles, about 25-30 minutes.
Once done add Basil/Oregano on top and serve.
Notes
Melissa's Modifications: This recipe may offer many Modifications depending on your lifestyle choices. Examples of these options are pasta choices- Angel hair, regular spaghetti, lentil pasta, etc....; Plant-based meats vs ground beef/pork; Cheeses vs Plant-based cheeses; Regular Eggs vs egg substitutes.Nutritional Values: 1 serving - Plant-based version - 311 Calories; 10g Fat; 2.1mg Cholesterol; 676mg Sodium; 35g Carbs; 8g Fiber;17g Protein.Non-Vegan Recipe using lean ground beef (90%), egg and part-skim Mozzarella cheese. 1 Serving - 358 Calories; 13.7g Fat; 564.8g Cholesterol; 32g Carbs; 6g Fiber; 22g Protein.