Think lasagna from scratch is too much work? This “meaty” vegetarian lasagna comes together fast with some basic pantry staples.

As a vegetarian, lasagna is one of my favorite go-to meals. There are so many different variations, the possibilities are practically endless, and it is so easy to make that it is almost fool proof. Even better, it is always well-received by the family. (Because as every mom knows, any recipe that can avoid a mealtime battle is one to try!)

This version uses one of my favorite stockpile staples, vegetarian protein crumbles to have that “meaty” feel without the meat, but you could just use a pound regular ground beef or ground turkey instead. (Just be sure to drain the meat before adding the tomatoes.)  I also usually use the no-cook noodles because they are easier and faster, but any lasagna noodles would work (just be sure to cook them first!)

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“Meaty” Vegetarian Lasagna

Assemble the ingredients for this vegetarian lasagna: cheese, meatless crumbles, pasta, onion, sauce and seasoning.

Ingredients:

3 tablespoons olive oil
1 small onion, chopped
1 pkg. vegetarian protein crumbles
1 15 oz can diced tomatoes
1 15 oz package Ricotta cheese
1/2 teaspoon garlic powder
1/2 tablespoon Italian seasoning
1/2 teaspoon dry sage
8 no-cook lasagna noodles
1 jar spaghetti sauce
2 cups shredded Mozzarella cheese
 
Saute a diced onion in a small pan until they become translucent.

Step 1: Heat olive oil in pan over medium-high heat. Saute onions until tender, about 5 minutes.

Add the crumbles and diced tomatoes to the onion mixture in the pan.

Step 2: Add protein crumbles to pan. Reduce heat to medium. Saute until “meat” is browned, about 5 minutes, then add un-drained can of diced tomatoes. Cook a few minutes more, until some of the liquid is gone, then remove from heat and let cool slightly.

Combine the seasonings and ricotta in a bowl.

Step 3: Mix ricotta with spices in a small bowl. Set aside.

Layer the noodles, lasagna sauce and cheese in a shallow glass baking dish.

Step 4: Coat 9×9″ dish with cooking spray. Then lay 2 noodles on bottom of dish, then spread half of ricotta mixture over noodles, followed by a layer of half the “meat” mixture. Cover “meat” with 1/3 of the sauce, then another layer of noodles. Spread remaining half of ricotta over noodles, then sprinkle 1 cup of the cheese over ricotta. Cover with layer of noodles, then repeat “meat” & 1/3 jar sauce layers. Do one final layer of noodles, cover with remaining sauce, and then top with remaining cheese. Don’t worry if you do the layers differently! It doesn’t really matter and will still taste good no matter what.

Cover with foil and bake until bubbly and delicious!

Step 5: Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 20-25 minutes more, until top is brown. Let sit for a few minutes, then enjoy!

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Enjoy a plate of this easy vegetarian lasagna with a side of crusty garlic bread and a green salad.

 

"Meaty" Vegetarian Lasagna

This classic combo is re-vamped for all the vegetarians. But it will also please your meat loving family members as well.
Course Main Course
Cuisine Italian
Keyword "Meaty" Vegetarian Lasagna
Prep Time 7 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 17 minutes
Servings 8 people

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion chopped
  • 1 pkg. vegetarian protein crumbles
  • 1 15 oz can diced tomatoes
  • 1 15 oz package Ricotta cheese
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon dry sage
  • 8 no-cook lasagna noodles
  • 1 jar spaghetti sauce
  • 2 cups shredded Mozzarella cheese

Instructions

  1. Heat olive oil in pan over medium-high heat. Saute onions until tender, about 5 minutes.

  2. Add protein crumbles to pan. Reduce heat to medium. Saute until "meat" is browned, about 5 minutes, then add un-drained can of diced tomatoes. Cook a few minutes more, until some of the liquid is gone, then remove from heat and let cool slightly.

  3. Mix ricotta with spices in a small bowl. Set aside.

  4. Coat 9x9" dish with cooking spray. Then lay 2 noodles on bottom of dish, then spread half of ricotta mixture over noodles, followed by a layer of half the "meat" mixture.  Cover "meat" with 1/3 of the sauce, then another layer of noodles. Spread remaining half of ricotta over noodles, then sprinkle 1 cup of the cheese over ricotta. Cover with layer of noodles, then repeat "meat" & 1/3 jar sauce layers. 

  5. Do one final layer of noodles, cover with remaining sauce, and then top with remaining cheese. Don't worry if you do the layers differently! It doesn't really matter and will still taste good no matter what.

  6. Cover with foil and bake at 350 degrees for 45 minutes.  Remove foil and bake 20-25 minutes more, until top is brown. Let sit for a few minutes, then enjoy!

Other vegetarian recipes you’ll love:

PIN FOR LATER

Think lasagna from scratch is too much work? Think again! This "meaty" vegetarian lasagna comes together fast with basic pantry staples and will make the whole family happy.

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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