Vegetarian Lasagña

The hearty, homey dish you know and love, without the meat! And…just as tasty. I have used this lasagña recipe in the past and have now tweaked it to reflect my mission to eat less meat. Below is the recipe for a vegetarian lasagña, with seitan as a ground beef replacement. You can read about what we think of seitan here.

Continue reading for the recipe!

CategoryDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Sauce
 2 tbsp Extra virgin olive oil
 ½ Onion, diced
 1 Package Upton's Naturals Italian Seitan
 1 Green bell pepper, diced
 1 tsp Minced garlic
 1 Jar of your favorite, good quality tomato sauce
 2 tbsp Italian seasoning
 ½ tsp Garlic powder
 1 tbsp Red wine vinegar
 1 tbsp Sugar
 ½ tsp Salt, or to taste
For the Pasta
 9 Long lasagña noodles (a pack will include more)
For the Layers/Toppings
 1 Small pack ricotta cheese (can replace w. Vegan substitute)
 1 Bag Mozzarella cheese (can replace w. Vegan substitute)

Making the sauce/ Cooking the Pasta
1

Heat EVOO in a deep saucepan and add diced onions, diced bell peppers and a sprinkling of salt and pepper. Cook for a few minutes, or until soft

2

While you are cooking your sauce, bring a large pot of salted water to boiling. When boiling, add the pasta and cook until al dente. Strain and put off to the side (rinse and coat with a little olive oil to prevent sticking).

3

Add Upton's Naturals Italian Seitan to the onions and peppers and cook until warm. Seitan is already cooked, so it does not to be cooked for very long.

4

Add the jar of your favorite sauce and mix in spices (garlic powder, Italian seasoning, sugar, red wine vinegar). Simmer for 5 minutes. Add salt and pepper to taste.

Assembly
5

Pour some sauce into a lasagña pan (I like to use a pyrex pan) and spread.

6

Layer 3 noodles, side by side on top of the sauce.

7

Layer 1/3 of the remaining sauce on top of those noodes, and top with dollops of ricotta cheese and mozzarella cheese.

Ingredients

For the Sauce
 2 tbsp Extra virgin olive oil
 ½ Onion, diced
 1 Package Upton's Naturals Italian Seitan
 1 Green bell pepper, diced
 1 tsp Minced garlic
 1 Jar of your favorite, good quality tomato sauce
 2 tbsp Italian seasoning
 ½ tsp Garlic powder
 1 tbsp Red wine vinegar
 1 tbsp Sugar
 ½ tsp Salt, or to taste
For the Pasta
 9 Long lasagña noodles (a pack will include more)
For the Layers/Toppings
 1 Small pack ricotta cheese (can replace w. Vegan substitute)
 1 Bag Mozzarella cheese (can replace w. Vegan substitute)

Directions

Making the sauce/ Cooking the Pasta
1

Heat EVOO in a deep saucepan and add diced onions, diced bell peppers and a sprinkling of salt and pepper. Cook for a few minutes, or until soft

2

While you are cooking your sauce, bring a large pot of salted water to boiling. When boiling, add the pasta and cook until al dente. Strain and put off to the side (rinse and coat with a little olive oil to prevent sticking).

3

Add Upton's Naturals Italian Seitan to the onions and peppers and cook until warm. Seitan is already cooked, so it does not to be cooked for very long.

4

Add the jar of your favorite sauce and mix in spices (garlic powder, Italian seasoning, sugar, red wine vinegar). Simmer for 5 minutes. Add salt and pepper to taste.

Assembly
5

Pour some sauce into a lasagña pan (I like to use a pyrex pan) and spread.

6

Layer 3 noodles, side by side on top of the sauce.

7

Layer 1/3 of the remaining sauce on top of those noodes, and top with dollops of ricotta cheese and mozzarella cheese.

Vegetarian Lasagña
I'm a busy New Yorker who LOVES to cook. Aside from being a full-time high school English teacher (who recently completed her Master's degree!), I'm a huge foodie who wants to eat restaurant-style food without the cost.

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