Banza Ziti Bolognese with Italian Sausage

All that goodness in one dish!
All that goodness in one dish!

Get on the Banza wagon with this fabulous Banza Ziti Bolognese with Italian Sausage. You can get over 35 grams of protein with one large serving of this dish! It’s easy, decadent, and plantifully nutritious!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

And if you love pasta as much as I do, make sure to check out these amazing recipes: Lasagna alla Karina, Shiitake and Leek Spaghetti and Rainbow Pasta.

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Banza Ziti Bolognese with Italian Sausage

  • Author: Karine K
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 celery rib, diced
  • 2 cloves garlic, minced
  • 1/2 can tomato paste
  • 2 28-oz cans Italian tomatoes (crushed with your hands)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup red pepper flakes
  • 1/8 teaspoon cinnamon
  • 1 teaspoon maple syrup
  • 3/4 cup TVP (textured vegetable protein)
  • 3/4 cup vegetable broth
  • 2 plant-based sausages, sliced into 1/4″ rounds (Beyond or Field Roast)
  • Sea salt and pepper, to taste
  • 1 package Banza Ziti, undercooked by 2-3 minutes
  • 1/2 wheel mozzarella (I love Miyoko’s)
  • Fresh basil
  • Nutritional yeast (optional)

Instructions

In a large straight-edge skillet, heat up the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 4 minutes. Add the tomato paste, and let it take some color, about 2-3 minutes. Once it’s darker and fragrant, add the crushed tomatoes, oregano, garlic and onion powder, cinnamon, maple syrup, and salt and pepper to taste. Mix well. Let simmer and reduce, over medium-low heat, until the sauce is fragrant and tasty, about 40 minutes, stirring often and adjusting the heat, if necessary. Once the sauce is reduced, add the broth and the TVP, and combine until rehydrated. Add the Italian sausage and the cooked pasta, and heat through.

Preheat broiler. To assemble, place the pasta in an oven-proof baking dish (at least 2.2 quarts). Spread your mozzarella on top and transfer to the oven. Broil until the cheese is bubbly and brown. Take out of the oven and let cool for a few minutes before serving, garnished with fresh basil and nutritional yeast. Bon appétit!

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Banza Ziti Bolognese with Italian Sausage

  • Author: Karine K
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Ingredients

  • 1 c. à soupe d’huile d’olive
  • 1 oignon, en dés
  • 1 branche de céleri, en dés
  • 2 gousses d’ail, émincées
  • 3 onces de pâte de tomate (1/2 boîte)
  • 2 boîtes de 28 onces de tomates italiennes (écrasées avec les mains)
  • 1 c. à thé d’origan séché
  • 1 c. à thé de poudre d’ail
  • 1 c. à thé de poudre d’oignon
  • 1/4 tasse de flocons de piments broyés
  • 1/8 c. à thé de cannelle moulue
  • 1 c. à thé de sirop d’érable
  • 3/4 tasse de protéine végétale texturée
  • 3/4 tasse de bouillon de légumes
  • 2 saucissons végé, en tranches de 1/4 pouce (Beyond ou autre)
  • Sel de mer et poivre, au goût
  • 1 boîte de ziti Banza ou autre, cuites selon les instructions, moins 2 ou 3 minutes
  • Mozzarella (j’adore le fromage Miyoko’s)
  • Basilic frais
  • Levure alimentaire (optionnel)

Instructions

Dans une grande poêle, chauffer l’huile d’olive à feu moyen. Ajouter l’oignon, le céleri et l’ail, et faire revenir jusqu’à ce que l’oignon soit translucide, environ 4 minutes. Ajouter la pâte de tomate et laisser cuire pendant 2 à 3 minutes. Une fois la pâte de tomate aromatique, ajouter les tomates broyées, l’origan, la poudre d’ail et d’oignon, la cannelle, le sirop d’érable, et le sel de mer et le poivre. Bien mélanger. Laisser mijoter, à feu moyen-bas, jusqu’à ce que la sauce soit épaisse et aromatique, en brassant souvent, environ 40 minutes. Une fois la sauce prête, ajouter le bouillon de légumes et la protéine végétale texturée. Mélanger jusqu’à ce que la protéine soit réhydratée. Ajouter les tranches de saucisse et les pâtes, préalablement cuites, et réchauffer.

Préchauffer le four à gril (broil). Pour assembler, placer les pâtes dans un plat allant au four (au moins 2,2 quarts). Disposer des tranches de mozzarella sur le dessus et placer sur la grille supérieure du four. Griller jusqu’à ce que le mozzarella soit bien doré. Retirer du four et laisser reposer quelques minutes. Garnir de basilic frais et de levure alimentaire, si désiré. Bon appétit!

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Lasagna alla Karina

Lasagna alla Karina
Lasagna alla Karina

The Lasagna alla Karina is easy and… full of surprises! You could easily fool a meat eater into thinking it’s a plain old meat lasagna. I’ve started playing with TVP (textured vegetable protein) recently, and oh the possibilities! My mind is bubbling! But first, lasagna! The trick to cut your time is to make your ricotta the day before or the morning of. Each step is easy and quick, though. I wrote the recipe according to each one, with the assembly as the last step.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great pasta recipes, check out the following recipes: Shiitake and Leek Spaghetti, Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce and Banza Ziti Bolognese with Italian Sausage.

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Lasagna alla Karina

  • Author: livitygardens
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Ingredients

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


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Lasagna alla Karina

  • Author: Karine K
Scale

Ingredients

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!