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
- 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.
- 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.
- Add Pasta Sauce: Pour in the pasta sauce and stir well to combine all ingredients thoroughly. Remove from heat.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, egg, dried basil, and shredded asiago cheese. Mix until smooth and set aside.
- Prepare the Baking Dish: Grease a 13 x 9 inch casserole dish with cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- Layer 4: Place 3 noodles, then spread remaining ricotta mixture and 1 1/3 cups sauce over the noodles.
- Layer 5: Top with the last 3 noodles and spread the remaining pasta sauce over them.
- Final Topping: Sprinkle the remaining shredded mozzarella cheese evenly over the top. Cover the entire dish with foil tightly.
- 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.
- 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
