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. The flavor is just ridiculous and so addicting!
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!
For the ricotta mixture:
Serving Size: 1
Amount Per Serving: Calories: 429 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 61mg Sodium: 917mg Carbohydrates: 46g Fiber: 6g Sugar: 9g Protein: 23g