Step 1

In a large skillet, combine garlic, onion, 2 tablespoons of olive oil, and mushrooms

Step 2

Sautee on medium high heat for 13-15 minutes, or until onions become translucent and mushrooms begin to release their liquid.

Step 3

Add meatless crumbles, oregano, salt, and pepper, and crushed red pepper flakes

Step 4

Continue cooking on medium high for 7-10 minutes. You want to get a little bit of brown on the meatless crumbles

Step 5

Add the pasta sauce and stir to combine everything

Step 6

In a small bowl, mix the ricotta, egg, basil, and asiago cheese and set aside

Step 7

Grease a 13 X 9 casserole dish with cooking spray

Step 8

Spread one cup of the sauce mixture onto the bottom of the pan

Step 9

Top with 3 oven ready lasagna noodles (spread out a little if need be)

Step 10

spread 1 cup of ricotta mixture over noodles

Step 11

Top with 1 cup of sauce

Step 12

Add 1/2 cup of shredded mozzarella

Step 13

Add 3 more lasagna noodles

Step 14

top with 1 cup of ricotta mixture

Step 15

add 1 1/3 cup of sauce mixture

Step 16

sprinkle on 1/2 cup of shredded mozzarella cheese

Step 17

top with 3 lasagna noodles, the remaining ricotta, and then 1 1/3 cups of sauce

Step 18

Add the last 3 noodles and top with the remaining pasta sauce

Step 19

Top with remaining shredded mozzarella and cover with foil

Step 20

Bake at 375 degrees for 55-60 minutes

Step 21

Allow to rest for 10 minutes before serving