Meaty Vegetarian Lasagna
We all know the usual vegetarian lasagna. It’s laden with white sauce and usual has a blend of shredded carrots, zucchini and maybe some spinach and mushrooms. If made well, it can be tasty. But, to be honest, it’s not really lasagna to me. I grew up on lasagna. My mom made it for many holidays. And when my sister and I stopped eating meat, mom, being the supermom she is, made us the same delicious lasagna she always made and just left out the meat. Her cheese lasagna is delicious. It’s not this exact recipe, but it’s similar.
Over the years mom and I experimented with the lasagna. One of the first “fake meats” I liked were chicken nuggets and veggie buffalo wings. So, we put chopped up chicken nuggets in a few lasagnas. That was pretty good. Not awesome, but good. Then, when “grillers” ground beef substitutes became readily available at grocery stores, we knew we had to try it. It was a huge hit. In fact, my dad and uncle (both big meat-eaters, we come from a long line of German meat and potatoes stock) ate the Meaty Vegetarian Lasagna a few times and didn’t know the difference. It is just that good. Since I discovered a homemade ground beef substitute, I’ve made the lasagna with it. Both ways are great. This recipe and Vegetarian Slow Cooker Chili, made with ground beef substitute are two meals I suggest for anyone who is trying to ease a few meatless meals into their diet or has a new vegetarian in the family. They are both super similar to the originals and so easy to make vegetarian.
Meaty Vegetarian Lasagna
Kristi @ Onceamonthmom.com
4 cups ground beef substitute
1.25 cups onion, chopped
1 teaspoons garlic, crushed
1 tablespoon parsley
1 teaspoon basil, dried
2 cups tomatoes, diced
15 ounces tomato sauce
12 ounces lasagna noodles, uncooked
15 ounces ricotta cheese or small-curd cottage cheese
8 ounces Swiss cheese slices
1.5 teaspoon oregano, dried
2 cups mozzarella cheese, shredded
In 10-inch skillet, cook “beef,” onion and garlic over medium heat, stirring occasionally. Stir in half of the parsley, the basil, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, remaining parsley and the oregano. Layer the sauce mixture in ungreased 8 x 8 baking dish(es). 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. Repeat with alternating layers of halved noodles, cheese mixture, swiss cheese, sauce and mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with more mozzarella.
If freezing, skip to freezer directions now.
Bake covered for 30 minutes at 350 degrees. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Cover with foil and freeze.
Freeze in 8×8 baking dishes. To serve: Thaw. Bake covered for 30 minutes at 350 degrees. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Monday Mania at The Healthy Home Economist (Real Food)
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegetarian)
**And if you haven’t gotten your copy of the Survive Before 5: Toddler Meals for Your Busy Days eCookbook, be sure to get your copy now. It is on sale through July 1st for just $5.99 with the code OAMM599.