Meaty Vegetarian Lasagna

4.58 from 40 votes

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.

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

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4.58 from 40 votes

Meaty Vegetarian Lasagna

By: Joy Shull
easy and delicious meaty vegetarian lasagna recipe
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 8 servings

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
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 25 oz pasta sauce
  • 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 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 ½ cup of shredded mozzarella
  • Add 3 more lasagna noodles
  • top with 1 cup of ricotta mixture
  • add 1 ⅓ cup of sauce mixture
  • sprinkle on ½ cup of shredded mozzarella cheese
  • top with 3 lasagna noodles, the remaining ricotta, and then 1 ⅓ 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

Nutrition

Serving: 1g, Calories: 480kcal, Carbohydrates: 38g, Protein: 33g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 87mg, Sodium: 1222mg, Potassium: 774mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1000IU, Vitamin C: 10mg, Calcium: 423mg, Iron: 5mg
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