Meaty Vegetarian Lasagna Recipe

Bylilan Sage
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Introduction

This Meaty Vegetarian Lasagna offers all the comforting flavors of traditional lasagna but uses savory meatless crumbles for a plant-based twist. Packed with mushrooms, rich cheeses, and a flavorful sauce, it’s perfect for those seeking a hearty, satisfying meal without meat.

A square slice of lasagna with four visible layers of light yellow pasta sheets, each separated by a thick, textured brown meat sauce mixed with bits of orange carrot and melted pale cheese. The top layer is covered with more browned meat sauce and slightly melted cheese. The dish is served on a white plate with intricate raised dot patterns around the edge, placed on a brown cloth napkin on a white marbled surface. A silver fork rests on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 16 oz meatless crumbles
  • 16 oz sliced mushrooms
  • 2 medium yellow onions, diced
  • 5 cloves 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 cups shredded mozzarella cheese
  • 15 oz ricotta cheese
  • 1 egg
  • 1 teaspoon dried basil
  • 1 cup shredded asiago cheese

Instructions

  1. Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic, diced onions, and sliced mushrooms.
  2. Step 2: Sauté for 13-15 minutes until onions are translucent and mushrooms release their liquid.
  3. Step 3: Add the meatless crumbles, oregano, salt, pepper, and crushed red pepper flakes to the skillet.
  4. Step 4: Cook for another 7-10 minutes, allowing the crumbles to brown slightly.
  5. Step 5: Stir in the pasta sauce and combine everything well. Remove from heat.
  6. Step 6: In a small bowl, mix ricotta cheese, egg, dried basil, and asiago cheese. Set aside.
  7. Step 7: Grease a 13 x 9-inch casserole dish with cooking spray.
  8. Step 8: Spread 1 cup of the sauce mixture on the bottom of the dish.
  9. Step 9: Layer 3 oven-ready lasagna noodles on top, spreading them slightly if needed.
  10. Step 10: Spread 1 cup of the ricotta mixture evenly over the noodles.
  11. Step 11: Top with 1 cup of the sauce mixture.
  12. Step 12: Sprinkle 1/2 cup shredded mozzarella cheese over the sauce.
  13. Step 13: Add 3 more lasagna noodles as the next layer.
  14. Step 14: Spread another cup of ricotta mixture over the noodles.
  15. Step 15: Pour 1 1/3 cups of sauce mixture on top.
  16. Step 16: Sprinkle with 1/2 cup shredded mozzarella cheese.
  17. Step 17: Place 3 more noodles on top, spread the remaining ricotta mixture, then top with 1 1/3 cups of sauce.
  18. Step 18: Add the last 3 noodles and cover with the remaining pasta sauce.
  19. Step 19: Spread the remaining shredded mozzarella cheese on top and cover the dish with foil.
  20. Step 20: Bake in a preheated oven at 375°F (190°C) for 55-60 minutes.
  21. Step 21: Remove from the oven and let rest, covered, for 10 minutes before serving.

Tips & Variations

  • For extra flavor, add fresh spinach or chopped zucchini to the mushroom mixture while sautéing.
  • Use fresh basil instead of dried for a brighter herb taste in the ricotta mixture.
  • Try swapping mozzarella for provolone or fontina for a different cheese profile.
  • If you prefer a spicier lasagna, increase the crushed red pepper flakes or add a dash of hot sauce to the sauce.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual servings, uncovered, for 2-3 minutes or until hot.

How to Serve

A close-up of a thick slice of lasagna showing five visible layers of pasta sheets in pale yellow and four layers of rich meat sauce with ground meat and melted cheese between them. The top layer is uneven, golden brown with some darker browned spots and melted cheese texture. The slice sits on a white plate with delicate patterned edges, placed on a white marbled surface with a soft brown cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ground beef instead of meatless crumbles?

Yes, you can substitute regular ground beef or turkey in the same quantity if you prefer a non-vegetarian version. Brown the meat thoroughly before adding the sauce.

Do I need to pre-cook the oven-ready lasagna noodles?

No, oven-ready noodles are designed to cook fully during baking when layered with sauce and cheese. Just be sure to spread sauce evenly to keep them moist.

Print
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Meaty Vegetarian Lasagna Recipe

★★★★★

4.6 from 50 reviews
  • Author: lilan
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Meaty Vegetarian Lasagna is a hearty, flavorful dish featuring meatless crumbles and a blend of savory cheeses. Layers of tender oven-ready noodles alternate with a rich mushroom and onion sauce, combined with ricotta, asiago, and mozzarella cheeses. Perfectly baked to golden perfection, this lasagna offers all the satisfaction of the classic Italian favorite with a vegetarian twist.

Ingredients

Scale

Vegetable and Meatless Mixture

  • 16 oz meatless crumbles
  • 16 oz sliced mushrooms
  • 2 medium yellow onions, diced
  • 5 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Other Sauce and Cheese Ingredients

  • 25 oz pasta sauce
  • 12 oven ready lasagna noodles
  • 1 3/4 cup shredded mozzarella cheese
  • 15 oz ricotta cheese
  • 1 large egg
  • 1 teaspoon dried basil
  • 1 cup shredded asiago cheese

Instructions

  1. Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic, diced onions, and sliced mushrooms. Cook for 13-15 minutes until the onions are translucent and the mushrooms release their liquid.
  2. Add Meatless Crumbles and Seasoning: Stir in the meatless crumbles, oregano, salt, black pepper, and crushed red pepper flakes. Continue cooking on medium-high heat for 7-10 minutes to brown the crumbles slightly.
  3. Add Pasta Sauce: Pour in the pasta sauce and stir well to combine all ingredients thoroughly. Remove from heat.
  4. Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, egg, dried basil, and shredded asiago cheese. Mix until smooth and set aside.
  5. Prepare the Baking Dish: Grease a 13 x 9 inch casserole dish with cooking spray to prevent sticking.
  6. Layer 1: Spread 1 cup of the sauce mixture evenly on the bottom of the dish. Place 3 oven-ready lasagna noodles on top, arranging them to cover the sauce.
  7. Layer 2: Spread 1 cup of the ricotta cheese mixture evenly over the noodles. Add 1 cup of sauce mixture over the cheese, then sprinkle 1/2 cup of shredded mozzarella.
  8. Layer 3: Add 3 more noodles, spread 1 cup ricotta mixture, 1 1/3 cups of sauce, and 1/2 cup shredded mozzarella cheese on top.
  9. Layer 4: Place 3 noodles, then spread remaining ricotta mixture and 1 1/3 cups sauce over the noodles.
  10. Layer 5: Top with the last 3 noodles and spread the remaining pasta sauce over them.
  11. Final Topping: Sprinkle the remaining shredded mozzarella cheese evenly over the top. Cover the entire dish with foil tightly.
  12. Bake: Bake in a preheated oven at 375°F (190°C) for 55-60 minutes until the lasagna is bubbly and the cheese is melted thoroughly.
  13. Rest and Serve: Remove from oven and let the lasagna rest for 10 minutes before slicing and serving to allow it to set.

Notes

  • Oven-ready noodles eliminate the need to pre-boil, saving time.
  • Letting the lasagna rest after baking helps it firm up for easier slicing.
  • You can substitute the meatless crumbles with cooked lentils or chopped mushrooms for another vegetarian option.
  • Covering the dish with foil during baking keeps the moisture in and ensures even cooking.
  • If you prefer a bit more spice, increase the crushed red pepper flakes to taste.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: vegetarian lasagna, meatless lasagna, meatless crumbles recipe, Italian lasagna, veggie lasagna, baked pasta dish

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