Interested in a versatile alternative to lasagna? Here is a vegan alternative that will have meat eaters "ooohing" and "ahhhing."

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Lasagna:
Filling:
Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.

  • Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.

  • Bake in the preheated oven until fully cooked, 30 to 40 minutes.

Cook's Notes:

You may use oven-ready lasagna noodles, if desired.

Zucchini may be used in place of summer squash, if preferred.

Nutrition Facts

281 calories; protein 13.4g; carbohydrates 42g; fat 7.2g; cholesterol 1.2mg; sodium 515.9mg. Full Nutrition
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