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Vegetarian Lasagna

Vegetarian Lasagna

Recipe by Shawnte Loeri, PFSE Communications Associate
Course entree


  • 2 packs frozen meatless ground crumbles (follow package instructions)
  • 8 oz lasagna noodles, uncooked
  • 2 jars pasta sauce
  • 1 medium onion
  • 1 medium green, red, or yellow pepper
  • 1 or 2 packs shredded cheese (vegan cheese optional)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp Jamaican Jerk seasoning (optional)


  • Wash hands with soap and water.
  • Preheat oven to 350 °F.
  • Gently rub pepper and onion under cold running water.
  • Chop the onion and pepper into small chunks.
  • Add 2 tbsp of oil to skillet at medium high heat. Pour the frozen crumbles into the skillet. 
  • Cover skillet with a lid. Heat at medium high for 3 to 4 minutes. Stir occasionally.
  • Remove lid. Heat an additional 4 to 5 minutes, stirring constantly.
  • Pour all the sauce into the skillet with the browned crumbles. Add the chopped onions, peppers, and spices. 
  • Cook sauce for 4 to 5 minutes, until the onions are translucent, and the peppers softened. Remove from heat.
  • Spread a little sauce in bottom of casserole or lasagna dish. Arrange one layer of uncooked lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles. Sprinkle a layer of a third of the shredded cheese on top of the lasagna sauce.
  • Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining shredded cheese.
  • Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining shredded cheese.
  • Cover with aluminum foil. Bake at 350 °F until internal temperature reaches 165 °F on food thermometer, about 45 to 50 minutes.
  • Uncover and return to oven uncovered for 5 minutes to melt cheese on top (if needed)
  • Let stand for 10 minutes and serve.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.