Vegetarian lasagna with soy crumbles

1 tbsp olive oil
2 packages Lightlife Smart Ground Original
half of a large red onion, diced
2 cloves garlic, minced
2 cans (14.5 oz) whole tomatoes
2 cans (6 Ounce) tomato paste
2 tbsp dried parsley
2 tbsp dried basil
1 tsp Salt
1 5 oz package baby spinach
1 container ricotta cheese
2 whole beaten eggs
1/2 cup grated (not Shredded) Parmesan cheese
2 tbsp dried parsley
1 tsp salt
1 lb. sliced fresh Mozzarella cheese
1 package (10 oz) lasagna noodles

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, heat olive oil. Add onion, saute until onion is soft, 1-2 minutes. Add ground soy and garlic, cook over medium-high heat for 4-5 minutes. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, simmer the sauce for 30 minutes.
In a medium bowl, mix ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Add a layer of the soy/tomato sauce to the bottom of a 9 x 13 baking pan. Arrange 4 cooked lasagna noodles, spoon half the ricotta cheese mixture over the noodles. Spread evenly. Cover ricotta cheese with a layer of mozzarella cheese and sprinkle with spinach. Spoon a little less than half the soy/tomato sauce mixture over the top. Repeat, ending with soy/sauce mixture. Sprinkle top generously with extra Parmesan.
Bake the lasagna in preheated 350 degree oven for 30-35 minutes.

Recipe adapted from


One thought on “Vegetarian lasagna with soy crumbles

  1. Pingback: Vegetarian lasagna

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