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Easy Veggie Lasagna

Even the most hardened carnivore won’t miss the meat in this substantial lasagna. Look for the sliced portabella mushrooms and mixed vegetables in the produce section.

Serves 4
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
681 calories per serving


> 2 tbsp olive oil
> 1 (13 oz) pkg fresh portobello mushrooms and mixed vegetables
> 1 (14 oz) pkg ground  sausage style veggie protein
> 1 (26 oz) jar Nature's Promise pasta sauce
> 1 (8 oz) pkg no-boil lasagne 
> 1 cup part-skim ricotta cheese
> 1 cup part-skim shredded mozzarella


Preheat the oven to 350°F.
Heat the oil in a large saucepan and sauté the vegetables for 5 min. Add the veggie protein and cook for 5 min., breaking up any lumps. Pour in the pasta sauce. Season with salt (in moderation) and pepper and cook for 10 min.
Spoon a little of the sauce in the bottom of a 9-inch by 9-inch greased baking dish. Cover with 1/3 of the lasagna sheets. Spoon over 1/3 of the sauce and 1⁄3 of the ricotta. Repeat twice. Sprinkle the mozzarella over the top. Bake for about 40 min., or until golden brown and bubbling.

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