Secretly Vegetarian Lasagna

The only thing I miss about eating meat is lasagna! I have never found a vegetarian lasagna worth eating from the store… Most are even gross. I decided I needed to correct this situation and make a delicious lasagna myself! This lasagna is so good your meat eating friends will have no idea that it is vegetarian! My family devoured it! This is a new family favorite for sure! It’s packed full of cheese, veggies and flavor!


  • 1 small onion
  • 1 cup Mushrooms (diced)
  • 2 cups Spinach
  • 1 Bell Peppers (diced)
  • 1 lb Beyond Burger Ground
  • 1 tsp minced Garlic
  • 1 cup Tomatoes (diced)
  • 48 oz Spaghetti Sauce
  • 15 oz Ricotta
  • 2 Eggs
  • 12 Oven Ready Lasagna Strips
  • 1 1/2 cup Cheddar Cheese
  • 1 1/2 cup Pepper Jack Cheese
  • 3/4 cups Broth
  • 1/4 cup Milk
  • Oregano to taste
  • Salt & Pepper to taste
  • Thyme to taste
  • Sage to taste
  • Parsley to taste


  • In a large skillet over medium heat cook the onion, peppers, and mushrooms until all are soft.
  • Add in the ground meat substitute and cook through. Season to taste with all seasonings
  • Add the minced garlic, tomatoes and spaghetti sauce. Simmer for 5 minutes.
  • Add in the broth and milk and simmer for 15 minutes.
  • In a bowl, mix together the ricotta, 1 cups of the cheddar cheese, eggs, 1 cup of pepper Jack cheese, dried parsley, salt and ground black pepper. Mix well.
  • To assemble, spread a layer of sauce on the bottom of a 9×13 baking pan.
  • Cover the bottom with 3 oven ready lasagna noodles.
  • Cover with a generous layer of the sauce mixture.
  • Top with 3 oven ready lasagna noodles.
  • Cover noodles with a generous layer of the cheese mixture.
  • Repeat layers (noodles, sauce, noodles, cheese, noodles, sauce).
  • Top with 3 noodles, remaining sauce, and the rest of the grated cheddar and pepper jack cheese.
  • Spray a sheet of aluminum foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This spray prevents the cheese from sticking.
  • Bake in a preheated 350 degree Fahrenheit oven for 50 minutes.
  • Uncover and bake an additional 10 minutes at 425 until the top is nice and golden.
  • Let the lasagna stand for 10 minutes before cutting and serving.

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