Vegetarian Lasagne

Recipe: Vegetarian Lasagne

Summary: I’ve been making this since we were married, and everyone loves it. Serves 8 unless you have 5 boys like I do.


Sauce Layer

  • 1 package Morningstar Crumbles (pretend ground beef)
  • 28 oz. can crushed tomatoes
  • 12 oz. can tomato paste
  • 2 T Italian seasoning
  • 3 cloves minced garlic
  • 2 bay leaves
  • 1 t. each salt and pepper

Pasta layer:

  •  6 lasagne noodles

Filling layer

  • 24 oz. fat free cottage cheese
  • 2 eggs (or egg substitute), lightly beaten
  • 2 T parsley
  • 3 T freshly grated parmsean cheese

Mozzarella cheese layer:

  • 8 oz. reduced fat mozzarella cheese, grated
  • 4 oz. regular mozzarella cheese, grated


  1. For sauce: Combine crumbles, crushed tomatoes, tomato paste, Italian seasoning, garlic, bay leaves and salt and pepper in large skillet.
  2. Simmer for 30 minutes, stirring frequently.
  3. For pasta: Cook according to package directions, omitting any oil, drain and set aside
  4. For Filling: combine cottage cheese, slightly beaten eggs, parsley, parmsean cheese. Mix until just combined.

Layer as follows in 9 x 13 casserole dish.

  1. Place 3 lasagne noodles in bottom of casserole dish
  2. Top noodles with 1/2 of cheese filling
  3. Top cheese filling with 1/2 red sauce
  4. Top red sauce with half of mozzarella cheese
  5. Repeat layers, starting with 3 more noodles and ending with the remaining mozzarella cheese.

Bake at 350 degrees for 30 – 45 minutes until bubbly and cheese is melted completely.

Preparation time (duration): 30 minutes

Cooking time: 45 minutes

Diet (other): Reduced fat, High protein

Meal type: dinner

Culinary tradition: Italian

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