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Meaty Vegetarian Lasagna

Hearty and delicious vegetarian meat lasagna recipe!

meaty vegetarian lasagna
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!

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.

meaty vegetarian lasagna
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!

meaty vegetarian lasagna
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.

meaty vegetarian lasagna
My husband was a huge fan of this lasagna.

I’m already planning on making another version of it – but mexican!

meaty vegetarian lasagna
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.

meaty vegetarian lasagna
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

Meaty Vegetarian Lasagna

Meaty Vegetarian Lasagna

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

easy and delicious meaty vegetarian lasagna recipe


  • 16 oz meatless crumbles (I buy mine in the organic frozen section of Kroger)
  • 16 oz sliced mushrooms
  • 2 medium onions, diced
  • 5 cloves of garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 25 oz pasta sauce (I used mushroom flavor)
  • 12 oven ready lasagna noodles
  • 1 ¾ cup shredded mozzarella cheese

For the ricotta mixture:

  • 15 oz ricotta cheese
  • 1 egg
  • 1 teaspoon dried basil
  • 1 cup shredded asiago cheese


  1. In a large skillet, combine garlic, onion, 2 tablespoons of olive oil, and mushrooms
  2. Sautee on medium high heat for 13-15 minutes, or until onions become translucent and mushrooms begin to release their liquid.
  3. Add meatless crumbles, oregano, salt, and pepper, and crushed red pepper flakes
  4. Continue cooking on medium high for 7-10 minutes. You want to get a little bit of brown on the meatless crumbles
  5. Add the pasta sauce and stir to combine everything
  6. In a small bowl, mix the ricotta, egg, basil, and asiago cheese and set aside
  7. Grease a 13 X 9 casserole dish with cooking spray
  8. Spread one cup of the sauce mixture onto the bottom of the pan
  9. Top with 3 oven ready lasagna noodles (spread out a little if need be)
  10. spread 1 cup of ricotta mixture over noodles
  11. Top with 1 cup of sauce
  12. Add ½ cup of shredded mozzarella
  13. Add 3 more lasagna noodles
  14. top with 1 cup of ricotta mixture
  15. add 1 ⅓ cup of sauce mixture
  16. sprinkle on ½ cup of shredded mozzarella cheese
  17. top with 3 lasagna noodles, the remaining ricotta, and then 1 ⅓ cups of sauce
  18. Add the last 3 noodles and top with the remaining pasta sauce
  19. Top with remaining shredded mozzarella and cover with foil
  20. Bake at 375 degrees for 55-60 minutes
  21. Allow to rest for 10 minutes before serving
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 917mgCarbohydrates: 46gFiber: 6gSugar: 9gProtein: 23g

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meaty vegetarian lasagna

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