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"Meaty" Vegetarian Lasagna

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"Meaty" Vegetarian Lasagna

Kristi
The Cook
4 Servings
12 Ingredients
7 Comments

This Meaty Vegetarian Lasagna introduces a lentil and rice based "ground beef" to achieve the hearty texture sought out in the comforts of this homemade classic in all its saucy, cheesy glory.

Read More
4 Servings
12 Ingredients
7 Comments

Ingredients

  • 4 cups Meat Substitute Crumbles
  • 1 ¼ cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon Parsley, Dried
  • 1 teaspoon Basil, Dried
  • 2 cups dice Tomato
  • 15 ounces Tomato Sauce
  • 12 ounces Lasagna Noodles
  • 15 ounces Ricotta Cheese
  • 1 ½ teaspoons Oregano, Dried
  • 8 individual Swiss Cheese, Sliced
  • 2 cups Mozzarella Cheese, Shredded

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet, cook “beef,” onion and garlic over medium heat, stirring occasionally
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, cook “beef,” onion and garlic over medium heat, stirring occasionally
  2. Stir in half of the parsley, the basil, tomatoes and tomato sauce.
  3. Heat to boiling, stirring occasionally.
  4. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  5. Cook and drain noodles as directed on package.
  6. In a bowl, mix ricotta cheese, remaining parsley and the oregano.
  7. Layer the sauce mixture into indicated number of ungreased 8 x 8 baking pans. Top with two halved noodles. Spread layer of the cheese mixture over noodles; layer with the sauce mixture and swiss. Sprinkle with layer of the mozzarella cheese.
  8. Repeat with alternating layers of halved noodles, cheese mixture, swiss cheese, sauce and mozzarella cheese.
  9. Bake covered at 350 for 30 minutes.
  10. Uncover; bake about 15 minutes longer or until hot and bubbly.
  11. Let stand 15 minutes before cutting.

Categories

vegetarian, winter, fall, spring, egg-free, fish-free, shellfish-free

Categories

vegetarian, winter, fall, spring, egg-free, fish-free, shellfish-free

7 Comments

Join the discussion

  1. Yummy! I saved this to my favorites. I’m going to try to convert my family. maybe I’ll just pretend like its real beef. hehe

    1. I have done that a few times. It worked on my dad and uncle. Tell them after they’ve finished devouring it. 🙂

  2. Maybe I’m not looking at this right but does this make two 8×8 pans or just one? Typically I make lasagna in one 13×9 or I’ll split between two 8×8 pans…

      2. I’m new to cooking and freezing so sorry if this is a stupid question…when you say split between two 8×8 pans, do you mean just make two pans from the recipe provided, not make one and split it, right?

        1. Yes, that’s exactly right, make 2 pans from the recipe…bake this in two 8 x 8 pans. Not a stupid question at all. You could also bake the whole thing in one 13 x 9 pan without halving the lasagna noodles, but if you don’t want to serve a ginormous lasagna all at once, the two 8 x 8 pans are the way to go!