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Vegetarian Lasagna

Vegetarian lasagna that looks and tastes like regular lasagna! Great for leftovers throughout the week too.
Prep Time 20 mins
Cook Time 50 mins
Course Main Course
Cuisine Italian
Servings 8 people


  • 32 oz marinara sauce
  • 16 oz lasagna noodles
  • 14 oz Beyond Meat Hot Italian Plant-Based Sausage or other plant-based meat alternative
  • 16 oz shredded mozzarella cheese
  • 8 oz shredded parmesan cheese
  • 1 tbsp olive oil


  • Preheat oven to 375
  • In a large pot, fill halfway with water and add olive oil. Bring to a boil over high heat. Add lasagna noodles and a pinch of salt. Boil the lasagna noodles for 10-12 minutes until desired tenderness. 
  • While noodles are boiling, add plant-based sausage to a large pan over medium-high heat, separate and “ground” the meat-alternative and cook for 10 minutes. 
  • Once the noodles and the plant-based sausage are done, spread a thin layer of marinara sauce on the bottom of a large baking dish. 
  • Next, layer noodles, meat, cheese, and another layer of sauce and repeat. Sauce, noodles, meat, cheese, sauce, noodles, meat cheese, until you are out of ingredients. I like to end with the parmesan cheese on the top. 
  • Cover the baking dish with foil and place into the oven for 25 minutes.
  • Remove the foil from the dish and bake for another 25 minutes.
  • Remove from the oven and let stand for 5 minutes. Sprinkle with salt and pepper to taste. Serve with salad or garlic bread. Enjoy! 


You can make this fully vegan by using dairy-free cheese alternative instead of regular cheese! 
Keyword lasagna, pasta, vegetarian