“Meat-less” Lasagna Recipe Made With Beyond Meat

I am not vegetarian, I just only eat bird (chicken and turkey) and fish and shrimp. Sometimes those meats gets boring and I opt for a meat-less flavorful dish. My kids love spaghetti and lasagna so I chose to make a dish I knew they would eat. The Beyond Meat is my go-to for plant-based meat option. It takes a good amount of prep work, but it is not hard and the oven does most of the cooking.

Ingredients for meat-less lasagna

Usually I make my Nana’s recipe for lasagna, which is a hit, but this time I wanted to switch it up. I chose to go meat-less and prepared the Beyond Meat, which you can make to taste like ground meat. Instead of ricotta I substituted goat cheese, to give it a lighter cheese mix. To make it more flavorful, I diced onions, green bell pepper, mushrooms, zucchini and squash along with making my own marinara sauce.

Cooking prep

I made the sauce first and let it simmer for about 30 minutes or so. In a separate pan, I sauteed the diced veggies and added in the Beyond Meat and seasonings. I let that cook together and absorb flavors for about 8 minutes.

After that I added the meat-less mixture to the sauce and mixed them together well. By then the lasagna noodles were done boiling and I let them cool, while I made the cheese mixture.

For my cheese mixture I used crumbled goat cheese, shredded mozzarella and grated Parmesan. I stirred them together to make one consistency.

Layering and finishing

Next it was time to layer. First I put 3 noodles down, spread the cheese mixture, then top with the meat-less sauce and repeat. Before I add the noodles on the last layer, I put a layer of fresh spinach down to add some freshness and more flavor. After the last noodles I smeared the remaining of the sauce, and covered with some shredded mozzarella and Italian seasoning. I put foil on it and put it in the oven at 350° for 40 minutes.

After the 40 minutes is up, I took the lasagna out the oven and took the foil off.

Then I put it back in the oven for about 10 minutes until the cheese on top is bubbling, then let it cool and it is ready to eat.

Print Pin

Meat-less Lasagna with Beyond Meat

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Ingredients

• 1 jar Marinara sauce
• 1 box Lasagna noodles
• 2 tbsp olive oil
• 1 can Non-stick cooking oil spray
• 1 pack Beyond Meat
• 2 cups shredded mozzarella halved
• 1 cup grated Parmesan cheese
• 8 oz crumbled goat cheese
• ½ cup Diced onions
• ½ cup Diced mushrooms
• ¼ cup Diced bell pepper
• ¼ cup Squash
• ¼ cup Zucchini
• 1 cup Fresh spinach

Instructions

• Heat marinara sauce and let simmer 30 minutes or longer
• Preheat oven to 350°
• Cook lasagna noodles according to package
• Saute diced vegetables for 8-10 minutes
• Add Beyond Meat to pan with vegetables and cook together for 8 minutes
• Add meat and veggies to marinara sauce and blend well, turn heat off
• Make cheese mixture by blending 1 cup shredded mozzarella, all goat cheese and all Parmesan cheese
• Spray baking pan with non-stick oil
• Layer lasagna: place 3 noodles down, half cheese mixture, half meat-less sauce and repeat
• Place fresh spinach on top of 2nd layer of meat sauce
• Layer with noodles and spread remaining sauce on top
• Top with remaining cup of mozzarella cheese
• Place foil over baking pan and place in oven for 40 minutes
• Take foil off and bake until cheese on top is bubbling, about 10 minutes
• Let cool, and enjoy!