For a quicker, easier variation, we've swapped the lasagne noodles for fusilli for an amazing family-friendly dish that comes together in a snap. Baked until golden & crisp, it's got all the personality of the classic dish with a rich plant-based crumble sauce, oozy cheeses, & tons of flavour.
MEAL KIT CONTENTS:
Vegan shredded mozzarella
Can of crushed tomatoes
Zesty Italian Blend*
Chili flakes (optional)
*Zesty Italian Blend: garlic powder, onion powder, oregano, thyme, basil, salt, pepper
KITCHEN ITEMS NEED:
Cutting Board & Knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat broiler on high (500 degrees)
Bring a large pot of water with a large pinch of salt to a boil
Roughly chop basil
Open can of crushed tomatoes
Step 1: Cook Pasta
Add fusilli to boiling water and cook, stirring occasionally for 9-11 minutes. Drain, reserving ½ cup pasta water.
Step 2: Prepare Sauce
Meanwhile, heat a large drizzle of olive oil in a large pot over medium heat. Add onion/garlic and cook until softened, 4-5 minutes. Add crumble, Italian blend and tomato paste. Cook, breaking up meat into pieces, until browned and no longer pink, 3-5 minutes. Add crushed tomatoes, spinach and chili flakes if using. Season with salt and pepper.
Step 3: Assemble Lasagne Bake
Add pasta to sauce mixture, the reserved pasta water, and half the mozzarella cheese. Mix together well.
Step 4: Top Lasagne & Broil
Transfer pasta mixture to a lightly-oiled baking dish and sprinkle with remaining mozzarella cheese and panko breadcrumbs. Broil the topped fusilli mixture until cheese is melted, about 3 minutes.
Step 5: To Serve
Divide pasta into bowls and top with fresh basil.