Vegetarian Classic Beef Lasagna

Discover the ultimate comfort food twist with this Vegetarian Classic Beef Lasagna, a hearty and satisfying dish that swaps traditional beef with a flavorful vegetarian ground beef substitute. Layered with tender lasagna noodles, a rich tomato-based sauce infused with aromatic garlic, onions, and Italian herbs, and a creamy homemade béchamel sauce, this recipe is a true crowd-pleaser. The ricotta-Parmesan mixture adds a delightful creaminess, while melty mozzarella ties everything together in cheesy perfection. Perfect for family dinners, meal prep, or any occasion that calls for a cozy, meat-free option, this lasagna delivers classic flavor with a vegetarian-friendly twist. Ready in just 90 minutes and serving up to 8, it’s destined to become a new mealtime favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 tablespoons Olive oil
• 1 large, chopped Onion
• 4 cloves, minced Garlic
• 1 large, diced Carrot
• 2 stalks, diced Celery
• 12 ounces Vegetarian ground beef substitute
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sugar
• 9 no-boil sheets Lasagna noodles
• 15 ounces Ricotta cheese
• 0.5 cup, grated Parmesan cheese
• 1 large Egg
• 3 cups, shredded Mozzarella cheese
• 2 cups Milk
• 2 tablespoons All-purpose flour
• 2 tablespoons Butter
• 0.25 teaspoon Nutmeg

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until soft, about 5 minutes.

Step 3

Add minced garlic, diced carrot, and diced celery; cook for an additional 5 minutes.

Step 4

Stir in the vegetarian ground beef substitute and cook until heated through.

Step 5

Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and sugar to the skillet. Simmer sauce for 15 minutes, stirring occasionally.

Step 6

While the sauce simmers, prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

Step 7

Slowly whisk in the milk until the mixture is smooth. Bring to a gentle boil while stirring, then reduce heat and simmer until thickened. Stir in nutmeg and set aside.

Step 8

In a bowl, combine ricotta cheese, grated Parmesan cheese, and egg. Mix well.

Step 9

To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a baking dish. Place 3 lasagna noodles over the sauce.

Step 10

Spread half of the ricotta mixture over the noodles, followed by a third of the tomato sauce and a third of the mozzarella cheese.

Step 11

Add another layer of noodles, the remaining ricotta mixture, another third of the sauce, and another third of the mozzarella cheese.

Step 12

Top with the last layer of noodles, the remaining tomato sauce, and the rest of the mozzarella cheese.

Step 13

Pour the béchamel sauce over the assembled lasagna, spreading evenly.

Step 14

Cover the dish with foil and bake for 30 minutes.

Step 15

Remove foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.

Step 16

Allow lasagna to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3421.3g)

Amount per serving	% Daily Value*
Calories	5379.6

Total Fat 226.2g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat 8.2g
Cholesterol 854.7mg	0%
Sodium 8369.3mg	0%
Total Carbohydrate 575.5g	0%
Dietary Fiber 49.7g	0%
Total Sugars 106.4g
Protein 298.9g	0%

Vitamin D 327.2IU	0%
Calcium 5777.8mg	0%
Iron 39.4mg	0%
Potassium 7218.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 21.6%

Carbs: 41.6%