• Amy Neel

The Best Vegetarian Lasagna

Updated: Jul 29, 2020

Ooey, gooey, melty goodness! Who doesn't love this Italian classic? My family begs for this dish all the time! The best part, it pleases vegetarians and meat eaters alike! It's the perfect dish to add to your #MeatlessMonday rotation. You might even have leftovers for Tuesday!

Prep time: 30 minutes

Cook time: 30 minutes


  • Lasagna Noodles (Buy the 'no boil' type to shave off 15 minutes of prep time!)

  • 1 Egg

  • 16 oz. Ricotta Cheese

  • 3/4 cup grated Parmesan Cheese

  • 1 cup Mozzarella Cheese

  • 1 teaspoon dried Basil

  • 1 teaspoon dried Oregano

  • 1 teaspoon Italian seasoning

  • Salt and pepper (to taste)

  • 1/4 teaspoon Fennel Seed (optional)

  • 24 oz. Tomato Based Pasta Sauce

  • 1 pack 'meatless grounds' / 'veggie crumbles' - I prefer morning star brand.

  • 2 teaspoons Olive oil

  • Non stick cooking spray

  • 2 - 3 cloves garlic, minced (to taste)

  • 1/2 yellow onion, diced

  • 1 red bell pepper, diced


  • Preheat oven to 425 degrees.

  • Boil water and cook noodles according to the package directions. *Skip this step for 'no-boil' type noodles.

  • Using a large sauce pan, add olive oil garlic, onion and bell pepper. Sautee until soft and fragrant.

  • Add meatless grounds / veggie crumbles. Add 1/2 teaspoon of each: Italian season, oregano, basil (reserve the remaining seasonings for later) and 1/4 teaspoon of fennel seed. Cook about 5 minutes and then add pasta sauce and stir. Let simmer for 5 more minutes.

  • Combine egg, ricotta, 1/2 cup of parmesan cheese and 1/2 teaspoon of each: Italian season, oregano, basil.

  • Spray a casserole dish with non stick spray.

  • Drain and dry your pasta noodles.

  • Lay noodles lengthwise in your dish in a single layer.

  • Layer with ricotta mixture, then sauce and sprinkle a generous amount of mozzarella cheese.

  • Repeat this step with another layer of noodles, ricotta mixture, sauce and mozzarella. Continue this step until you are out of ingredients! (Build as high as you want, but If you have more than 3 - 4 layers, you will need to increase your cooking time)

  • Bake for 25 - 30 minutes until cheese is melted and begins to brown on the edges.

  • Garnish with remaining parmesan and any fresh herbs you'd like.

  • IMPORTANT* Let sit for 10 - 15 minutes before cutting otherwise your lasagna will fall apart.

  • Serve with garlic bread or salad and enjoy!

Here is a video from the last time we made it. We had meat eaters, vegetarians and a gluten free vegan eating together! We did a small vegan GF lasagna by omitting the egg and swapping the cheese for vegan alternatives and using gluten free noodles. Everyone was full and happy, the meal was a crowd pleaser for sure!

If you try out this recipe Let me know how it turns out @NothingbutNeel

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