Meaty Vegetarian Lasagna
on Oct 18, 2016, Updated May 27, 2024
Hearty and delicious vegetarian meat lasagna recipe!
Once upon a time (as in sometime last year), I created an insanely delicious recipe for skinny mushroom lasagna.
I made this delicious lasagna twice, but the pictures weren’t great and I never posted it.
But it is still one of my favorite recipes and I have made it many times.
I decided to change that recipe up a little bit and create this meaty vegetarian lasagna!
Being vegetarian doesn’t have to mean that you miss out on all your favorite foods.
My husband and I love using meatless crumbles when we are craving a heartier dish.
I had the idea to make a meat eaters lasagna…but for vegetarians.
The sauce is so thick that it’s almost all meat and the flavor just soaks into the noodles while it cooks.
I normally could take or leave fake meat…but in this dish it is absolutely fantastic.
We had leftovers of this two days in a row and I looked forward to it all day!
The flavor is just incredible and it is so filling.
My husband was a huge fan of this lasagna.
I’m already planning on making another version of it – but mexican!
I used oven ready lasagna noodles that you don’t have to boil or do anything with.
I love using these because it really cuts down on the prep work of the meal.
I promise you won’t be disappointed if you try this!
This one will be going in our regular dinner rotation!
More meatless pasta recipes you will love
- Three Cheese Lasagna
- Easy Crock Pot Baked Ziti
- Three Cheese Baked Ziti
- Vegetarian Baked Spaghetti
- Meatless Million Dollar Baked Ziti
Meaty Vegetarian Lasagna
Ingredients
- 16 oz meatless crumbles
- 16 oz sliced mushrooms
- 2 medium yellow onions, diced
- 5 cloves of garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 25 oz pasta sauce
- 12 oven ready lasagna noodles
- 1 3/4 cup shredded mozzarella cheese
For the ricotta mixture:
- 15 oz ricotta cheese
- 1 egg
- 1 teaspoon dried basil
- 1 cup asiago cheese, shredded
Instructions
- In a large skillet, combine garlic, onion, 2 tablespoons of olive oil, and mushrooms
- Sautee on medium high heat for 13-15 minutes, or until onions become translucent and mushrooms begin to release their liquid.
- Add meatless crumbles, oregano, salt, and pepper, and crushed red pepper flakes
- Continue cooking on medium high for 7-10 minutes. You want to get a little bit of brown on the meatless crumbles
- Add the pasta sauce and stir to combine everything
- In a small bowl, mix the ricotta, egg, basil, and asiago cheese and set aside
- Grease a 13 X 9 casserole dish with cooking spray
- Spread one cup of the sauce mixture onto the bottom of the pan
- Top with 3 oven ready lasagna noodles (spread out a little if need be)
- spread 1 cup of ricotta mixture over noodles
- Top with 1 cup of sauce
- Add 1/2 cup of shredded mozzarella
- Add 3 more lasagna noodles
- top with 1 cup of ricotta mixture
- add 1 1/3 cup of sauce mixture
- sprinkle on 1/2 cup of shredded mozzarella cheese
- top with 3 lasagna noodles, the remaining ricotta, and then 1 1/3 cups of sauce
- Add the last 3 noodles and top with the remaining pasta sauce
- Top with remaining shredded mozzarella and cover with foil
- Bake at 375 degrees for 55-60 minutes
- Allow to rest for 10 minutes before serving
