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This vegetarian lasagna recipe is a delicious alternative to meat based lasagnas!
This recipe uses TVP (texturized vegetable protein), but it’s totally optional. So don’t worry if you don’t have it or can’t find it. Just use a little extra cheese between your layers! You can’t go wrong with cheese….
Every time I make lasagna, it always tastes different because I never follow a recipe. I use whatever vegetables and spices I have on hand.
The version I made last night for dinner was especially good though. So I thought I’d hang on to the recipe by publishing it here. I’m sure I’ll post many more lasagna recipes in the future. But this one is really yummy! Even my 2-year-old couldn’t stop eating it.
Make sure you have a very large lasagna pan, or two medium ones. It freezes well, for a quick and easy meal on the go.
HOW TO MAKE VEGETARIAN LASAGNA
So lasagna is a bit time consuming, but it’s not complicated. It really just boiled down to getting everything you need for layering your dish set up in an assembly line of sorts. Once all the filling ingredients and noodles are done, it’s a very easy process of layering those ingredients until you have a fully stacked lasagna.
I always like to top my lasagna off with cheese. It keeps the noodle moist and there are few things that are as tasty as that top noodle with melty cheese. It’s almost like having mac and cheese with your lasagna!
MORE HEALTHY PASTA RECIPES:
- Baked Italian Ziti
- Skillet Spaghetti
- Spaghetti Squash Pesto Spaghetti With Garlic Parmesan Turkey Meatballs
VEGETARIAN LASAGNA RECIPE:
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- Large casserole dish - (bit enough to fit whatever lasagna noodles you buy)
- 1 lb. frozen spinach
- 1 lb. frozen peas
- 1 lb. frozen corn
- 10 oz. package TVP (Textured Vegetable Protein)
- 90 oz. canned tomato sauce (no sugar added, low sodium is best)
- 2 cups fresh basil
- 2 tbsp. dried parsley
- 20 oz. whole wheat lasagna noodles
- 1 cup grated parmesan cheese
- Preheat oven to 350 degrees F.
- Put your noodles on to cook.
- Empty packages of spinach, peas, corn and TVP into a large mixing bowl. Add parsley and fresh basil, as well as 4 of the 6 cans of tomato sauce. Mix well.
- Once your noodles are cooked, place a layer on the bottom of your lasagna pan(s). Then add a layer of filling. Over this, pour one can of tomato sauce.
- Top that with a layer of noodles and repeat until you reach to top layer (ending with a layer of noodles). Top it off with your parmesan cheese, cover it all with a loose layer of aluminum foil and place in a preheated oven until warmed through (about 45 minutes).
- Remove the foil in the last 10 minutes of baking to brown the top of the lasagna.
- Freezing Instructions: Divide the lasagna into individual servings and freeze. You can freeze the whole thing too, but it will take a long time to defrost and reheat. Freeze for up to 6 months.