Vegetarian Lasagna

On some weekends when it’s cold and I have no plans I love to make a comfort meal for dinner. There is always someone coming and going around my place so a comfort dish that can feed a crowd is something that I prefer to do on Sundays. If for the odd time, we don’t get any visitors on Sunday for comfort meal Sundays (as I am starting to call it) we get leftovers that taste fantastic for lunch the next day. Whether you are looking to feed a crowd because you are entertaining or looking to get you lasagna fix, this is a must make! This recipe replaces ground meat for a meatless ground as the meat eaters never know and everyone is happy (and you don’t have to make two dishes). I hope you give this recipe a try and love it as much as we do!

12 slices / 15 mins prep / 2 hrs total time


Lasagna noodles, uncooked

1 package shredded mozzarella cheese, 320 g

Parsley, finely chopped

Tomato sauce

1 bottle passata (680 ml)

1 tsp Italian seasoning

1 tbsp olive oil

2 cloves garlic, grated

1 onion, diced

1 large carrot, diced

1 tsp sugar

4-5 basil leaves, finely chopped

½ package of beefless ground

Salt and pepper

Cheese Mixture

1 container ricotta cheese (475 g)

1 egg

1 tsp Italian seasoning

¼ cup milk

Salt and pepper


Make the sauce: In a medium pan over medium heat add olive oil with garlic. Once garlic starts to sizzle add the onion, carrot and cook until onions are translucent, about 5 minutes.

Add the basil, Italian seasoning, and sugar and cook until fragrant, about 1 minute.

Add the beefless ground and cook for 2 minutes, breaking it apart to resemble ground beef. Add the passata and season to your liking with salt and pepper. Reduce heat to medium low and allow to simmer for at least 20 mins.

Make the cheese mixture: While the sauce simmers make the cheese mixture. Combine ricotta cheese, egg, Italian seasoning, milk and salt and pepper together.

Pre-heat oven to 375°F.

Assemble the lasagna: In a 9 x 13 inch casserole dish add about ¼ cup of sauce and spread evenly. Layer 3 lasagna noodles. Spread 1/3 of the cheese mixture, evenly. Then add mozzarella to evenly cover the cheese mixture. Top with an additional 3 lasagna noodles. Then top with the sauce mixture. Keep repeating this until you get to almost the top of the casserole dish. When you get to your final pasta layer top with remaining mozzarella cheese and sprinkle some parsley over top.

Cover with aluminum foil and bake for 1 hr 15 mins, or until lasagna noodles are cooked through. Allow to cool for 15 minutes before serving. Enjoy!

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