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!)
Step 1: Heat olive oil in pan over medium-high heat. Saute onions until tender, about 5 minutes.
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.
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.
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!
A: For the meaty ragu, vegan lasagnas can be made with a vegan meat alternative or simply with finely minced mushrooms and lentils. Crumbled tempeh works great too! For the creamy white sauce, the milk and butter can be replaced for non-dairy alternatives. Try soy milk and vegan butter instead.
I would like to start this off by letting you know that I’m not a dietician, nor am I trying to be one. I’m just a gal who decided to eat more plant-based meals, and I want to share some of the awesome and delicious recipes that I’ve come up with to make this journey easier for me and my family.
Are you looking for a recipe for vegan/ plant-based lasagna, but you don’t want it to be too complicated? Well, you’re in the right place. My Vegan Meat Replacement Lasagna allows you to have a classic dish without having to become a mad scientist. Dude, you just need to buy the right meat and cheese replacement products, and you’re good to go!
Listen, when I first started this plant-based diet journey it was really difficult. To be 100% candid, it’s because I started with a 21 day cleanse hosted by Affirmation Diet, and it was based on Dr. Sebi’s 21 Day Electric Food Detox. I desperately wanted to feel more naturally energized, so that’s why I decided to give it a try. His particular detox is extremely limiting to the food that you can consume during the 21 days. When I completed the detox, I decided to practice a plant-based/vegan journey again for the month of January to celebrate Veganary with my husband.
I can honestly say that this time around it is so much easier and hasn’t really been too much of a hassle to make dishes that we love and enjoy. Our main thing has been to change our taste buds, get creative in the kitchen, and find plant-based ways to enjoy some of our most favorite dishes. One of those dishes happens to be my Italian lasagna. Since it’s cold outside, I really wanted to make this hearty dish but plant-based for my family. My goal was to try to mimic my regular recipe as much as possible. So, basically in this recipe you’re pretty much just swapping out meat products and dairy products for plant-based products. It’s really as simple as that.
This is a great recipe for people who are new to the plant-based/vegan world because it allows them to use products that are easy to switch out for meat and dairy.
“Meaty” Vegetarian LasagnaThis classic combo is re-vamped for all the vegetarians. But it will also please your meat loving family members as well.
- 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
- Heat olive oil in pan over medium-high heat. Saute onions until tender, about 5 minutes.
- 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.
- Mix ricotta with spices in a small bowl. Set aside.
- 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. Dont worry if you do the layers differently! It doesnt really matter and will still taste good no matter what.
- 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!
Easy Lasagna Recipe WITHOUT Ricotta Cheese| Must Try!
FAQ
What is a substitute for ground beef in lasagna?
Does lasagna need meat?
Do Italians put meat in their lasagna?
What other meat can you serve with lasagna?
Can you substitute beef in Lasagna?
If you’re looking to replace regular beef in lasagna, you can do that by using a vegan alternative like Beyond meat or Impossible meat. Other alternatives would be adding red lentils like in my vegan lentil lasagna and red lentil bolognese, chopped mushrooms, or walnuts. Can I make three cheese lasagna ahead of time? Yes!
Can one eat lasagna?
Lasagna can be eaten, but we must know what the person needs, or better. If you seek weight loss, or control the consumption of pasta and cheese. If you are looking for weight loss, it is advisable to replace the layers of pasta with vegetables, such as zucchini or eggplant, helping to balance the nutritional value.
Is there a vegan meat substitute for lasagna?
Using the Beyond Meat ground beef substitute, this vegan meat lasagna is so good that even your omnivorous friends and family will be impressed! As well as a delicious “meat” sauce, this lasagna features a creamy vegan ricotta filling that you can whip up quickly yourself from walnuts. A healthy and delicious plant-based lasagna!
Can you make lasagna without meat?
Classic lasagna al forno with veggie bolognese and béchamel sauce according to mom’s traditional Italian recipe, but made vegan without meat! This meat-less lasagna is quick and easy to make ahead and tastes incredibly delicious! My mom is not Italian, but we love Italian cuisine, especially pasta dishes!