Heat a large pot under medium heat and add olive oil. Add onion and cook for 3-4 minutes until translucent. Next, add bell pepper and Hilary’s Spicy Veggie Sausages, cook for 3 more minutes until they are tender. Next, add zucchini and yellow squash, and continue to cook until the squash is firm but wholly cooked (about 4 minutes).
Add the jar of sauce and vegetable broth. Simmer slowly for 6 minutes, then blend until smooth.
Pour a layer of sauce into a baking dish and add three sheets of lasagna pasta. Top with 5 tbsp of vegan cheese and pour 2 – 3 tbsp of plant-based milk. Repeat until you have used all the ingredients. Reserve Hilary’s Spicy Veggies Breakfast Sausage.
Cover with foil and bake for 45 min. Remove from oven and let sit for 8 minutes. Crumble the remaining Hilary’s Spicy Veggies Breakfast Sausage on top and swirl with a spoon to evenly distribute it. Sprinkle with chopped basil and serve.