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"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


  • 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


  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!