Vegetarian Lasagna (Not Vegan)

Vegetarian Lasagna (not Vegan) Recipe

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Dora Bevens


This recipie came about due to a loss of a kidney and inability to process meat protien. My husband loves it and says for the first time he doesn't have heartburn after lasagna.


★★★★★ 1 vote

30 Min
1 Hr


  • 1 box
    lasagna noodles, (may not need whole box)
  • 1 jar(s)
    five brothers spaghetti sauce with mushrooms
  • 1 box
    frozen spinach, thawed
  • 1 can(s)
    black olives, sliced
  • 1- 12 oz pkg
    shredded italian mixed cheeses
  • 1-12 oz. pkg
    shredded mexican mixed cheeses
  • 1-8-16 oz pkg
    morning star meal starters, thawed and warmed
  • 1 tsp
    minced garlic
  • 1 medium
    sweet onion
  • 1 c
    ricotta cheese (6 spoons per layer)

How to Make Vegetarian Lasagna (Not Vegan)


  1. Preheat Oven to 350 Degrees. Boil Lasagna noodles just until tender. Drain rinse and set aside. Add 1 tbs. olive oil to skillet and warm.Add onion,garlic and peppers in skillet stir until browned. Add Meal starters to mixture and stir until warm. Spray Lasagna pan or long casserole with cooking oil spray. Add enough sauce to lightly coat bottom of dish. Add a single layer of each: Lasagna noodles, spinach, black olives,cheeses,Ricotta cheese,Lasagna noodles. Repeat until you have enough to add 1 layer of Lasagna noodles and sauce, and shredded cheeses to use as a top layer. This will allow for a lighly crunchy crust.
    Bake in oven at 350 degrees for one hour. Remove from oven and let cool for a few minutes. This will allow the cheeses to set well enough to keep your Lasagna together when cutting.

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