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Healthy Veggie Crumble Lasagna Recipe

Cynthia is a writer, artist, and teacher. She loves studying language, arts, and culture, and sharing that knowledge.

Lasagna with spring mix salad and strawberries.

Lasagna with spring mix salad and strawberries.

Veggie Lasagna Is Great With Veggie Crumbles

If you're looking for a scrumptious, easy meal for dinner, why not try some veggie crumble lasagna? Pair it with a baby green salad and a light vinaigrette, and it's sure to be a hit.

The recipe calls for mozzarella cheese, and otherwise healthy ingredients. Mixed together, this lasagne boasts a delectable Italian flavor.

The veggie crumbles act just like meat and taste very similar to it. I'm not a vegetarian, but I try to eat healthfully and use veggie crumbles in a lot of recipes that call for beef. It's basically a 1:1 substitution.

This wonderful lasagne recipe featuring veggie crumbles, coupled with a fresh salad and a great homemade vinaigrette dressing will make your taste buds dance with joy.

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

4–6 servings

Ingredients For Veggie Crumble Lasagna

  • 8 oz. pkg. mozzarella cheese, shredded
  • 6 oz. pkg. Parmesan cheese, shredded
  • 15 oz. container ricotta cheese
  • 12 oz. pkg. veggie crumbles
  • 15 oz. can diced tomatoes
  • 1/2 box lasagna noodles

Instructions

  1. Cook lasagna noodles according to package instructions. You'll need about 9–12 pasta strips. Preheat oven to 350.
  2. Grease a 9x11 pan. On the bottom layer, spoon about 1/4 can of the crushed tomatoes into the pan, then top with a thin layer of veggie crumbles, a thin layer of the ricotta cheese, and a thin layer of mozzarella cheese. Top with three lasagna noodles, side by side.
  3. Repeat step two until you have three or four pasta layers. End with three strips of pasta on top.
  4. On the top layer, spread the remaining mozzarella cheese and about 4 oz. of the Parmesan cheese.
  5. Bake at 350 for 35 minutes, or until the Parmesan cheese begins to brown on edges.
Yummy veggie lasagna with baby greens and strawberries.

Yummy veggie lasagna with baby greens and strawberries.

Variations, Tips, and Tricks

  • If you want to try something different, you can add sauteed onions, sliced olives, or spinach to the different layers. Add a few minutes to the cooking time so it all can heat sufficiently.
  • There's no need to thaw the veggie crumbles before adding to the lasagna.
  • Adding olive oil to the water helps prevent the water from boiling over and keeps the noodles from getting too sticky.
Strawberries, spring mix baby greens, pecans and a little bit of mozzarella make up this simple, yet delicious salad.

Strawberries, spring mix baby greens, pecans and a little bit of mozzarella make up this simple, yet delicious salad.

Ingredients

Baby Green Salad:

1 pint strawberries, sliced

1 pkg. organic baby greens (I used a "half and half" mix: half spring mix and half spinach)

1 pkg. pecan slices (3.5 oz.)

1/2 cup mozzarella cheese

Instructions:

Mix spring mix baby greens with pecans and cheese. Serve on plates. Top with strawberries. Add vinaigrette if you wish.

The vinaigrette is really simple: vinegar, olive oil, minced garlic, mustard, peppercorns and salt are all you need.

The vinaigrette is really simple: vinegar, olive oil, minced garlic, mustard, peppercorns and salt are all you need.

Vinaigrette Dressing:

2 tbsp vinegar (I used organic apple cider vinegar)

1/2 tsp sea salt

1/4 tsp cracked peppercorns

1/4 tsp red pepper flakes

1 tsp honey dijon mustard

1 clove garlic, minced

Instructions:

Mix oil and vinegar first. Then add the rest of the ingredients and mix well. This recipe will serve 4.

A Little More Information About Veggie Crumbles

  • Veggie crumbles are a great source of protein. They have 13g of protein and 70 calories per serving.
  • Veggie crumbles are made from soybeans.
  • Consuming soy is good for you because studies show that it can help lower LDL cholesterol levels.
  • If you think soy is a new trend, think again. It's been around for a long time. The Chinese considered them a sacred grain as early as 2838 BC, according to the Boca Meatless Crumbles website.

Did You Know?

  • Parmesan cheese originally came from Italy. Cows that are fed only hay or grass produce the milk needed for this type of cheese.
  • Usually Parmesan is aged 2–3 years before going to market. The harder it becomes, the better.
  • Mozzarella cheese also comes from Italy. It contains lots of moisture, so it's better to eat it immediately.
  • Mozzarella with a lower moisture content is better in dishes like lasagna.

© 2012 Cynthia Calhoun

Comments

Cynthia Calhoun (author) from Western NC on September 01, 2016:

Hey, Glenn! Good to see you!

Haha...yeah, I'm not a strict vegetarian by any means (why did they have to invent bacon?) but I do really like putting veggie crumbles in things - it's so similar to regular meat but much better for you. :)

Hope you're well!

Glenn Stok from Long Island, NY on September 01, 2016:

This looks like a fun thing to make. I'm also like you, not really a vegetarian but I always eat healthy. I look forward to trying your recipe and I like the variations you've included as well.

Cynthia Calhoun (author) from Western NC on November 19, 2013:

Nina - oh yes! Just treat them like another layer. Add the sauce, crumbles, cheese...then the onions, then the mushrooms. :) Cook for the same amount of time. You should be good to go.

nina on November 18, 2013:

Can I add onions and mushrooms to this do you think?

Cynthia Calhoun (author) from Western NC on March 26, 2013:

Cynthtggt - do keep me posted. :)

Cynthia Taggart from New York, NY on March 25, 2013:

Will do! Thanks!

Cynthia Calhoun (author) from Western NC on March 24, 2013:

Cynthtggt - they're in the frozen food section, near where you'll find veggie burgers, and other dinner stuff. :) If you make this, let me know how it turns out. I always love to hear how people liked it. :)

Cynthia Taggart from New York, NY on March 24, 2013:

One more question, cclitgirl: Where do you get "veggie crumbles"? Do you mean those Japanese breadcrumbs, or Panko? What are veggie crumbles? (I went to the store yesterday looking for them so I could make your lasagna.)

Cynthia Calhoun (author) from Western NC on March 23, 2013:

Cynthtggt - thank you. I love my veggie crumbles. I probably eat them at least once or twice a week. :) I appreciate your feedback.

Cynthia Taggart from New York, NY on March 22, 2013:

This hub looks delicious, the pictures and the recipe, which I'll be sharing. I wish I could take such beautiful pictures. Congratulations on such a beautiful and well presented hub.

Cynthia Calhoun (author) from Western NC on October 15, 2012:

Thanks, Kelley! I hope you enjoy it. Thank you for your comments. :)

Fiddleman - thank you! Enjoy!

Peggy W - thank you for the tweets and shares! I love veggie crumbles. In fact, I just made some chili with these last night. They're so yummy and versatile. :)

Peggy Woods from Houston, Texas on October 15, 2012:

Sharing this recipe with my followers + tweeting even though I have never used or tasted veggie crumbles. I can attest that vegetarian lasagna is delicious however. Your recipe sounds good and your salad dressing with the homemade vinaigrette is similar to one that my husband often makes which is really good. Thanks for your recipes!

Fiddleman on October 15, 2012:

Looks good and a great idea for dinner!

kelleyward on October 15, 2012:

What a great idea Cyndi! Adding this to my list of recipes to try. Voted up and shared. Also gave 5 stars. I love the originality! Kelley

Cynthia Calhoun (author) from Western NC on April 17, 2012:

clevercat - mmmm, CHEESE. I love cheese waaay too much. Hehe. I could never be vegan. Vegetarian, yes, but vegan no. Adding spices to make a yummy dish even better - OH YES! :) (HUGS)

Rachel Vega from Massachusetts on April 17, 2012:

I LOVE veggie crumble! But I would add lots of oregano and a little garlic to the tomatoes. :) But this sounds really cheesy and right up my alley. Voted up!

Cynthia Calhoun (author) from Western NC on April 16, 2012:

Hellooooo, Rolly. :) Great to see a good ol' friend from Canada. I DO hope you're enjoying your day and yes, when it's time to eat again, sit by the fire, crank the oven and enjoy some lasagna. Hehe. (HUGS)

Rolly A Chabot from Alberta Canada on April 16, 2012:

Heh CC... reminds me it is time to eat again... lol... great work here and something that looks awesome...

Hugs fro Canada

Cynthia Calhoun (author) from Western NC on April 15, 2012:

Brainy Bunny - hi there! Oh, this is truly yummy - I make lasagna at least a couple of times per month because it's such a hit. Hehe. But, now you've got me craving mac and cheese...with veggie crumbles. :) Hmmm...another hub idea. :D Thanks for stopping by. Cheers!

Brainy Bunny from Lehigh Valley, Pennsylvania on April 15, 2012:

MMmmmmm. Sounds yummy! I cook with veggie crumble all the time, but for some reason I've never tried making a crumble lasagna; I usually just use cheese and veg. I'm going to try this soon.

Cynthia Calhoun (author) from Western NC on April 15, 2012:

Teresa - hey there! Great to see you! That salad was so yummy, I've been eating variations of it for days. :D The veggie crumbles are a staple in my diet - I love, love, love them. :) I hope you can get them up in Ontario.

Teresa Coppens from Ontario, Canada on April 15, 2012:

I will definitely have to give this dish a try but your salad too was more of an eye catcher for me. I had not heard of veggie crumbles. I will have to check around for them here in Ontario! Excellent photo lay out also.

Cynthia Calhoun (author) from Western NC on April 15, 2012:

cebutourist - MMM, mmm, good! Thanks for stopping by. (HUGS)

Cynthia Calhoun (author) from Western NC on April 15, 2012:

Good to know, Daisy! :) My nearest Target store is 30 miles away, so I rarely make it over there. I wait until the crumbles are on sale at my supermarket and stock up. Hehe.

Thanks so much for stopping by and offering your expertise. I definitely use both Morningstar Farm and Boca in my "meaty" choices all the time. Hehe, it just depends on which one is on sale. Ha! (HUGS)

cebutouristspot from Cebu on April 14, 2012:

One word Yummy :) Great recipe :)

Daisy Mariposa from Orange County (Southern California) on April 14, 2012:

Cyndi,

I'm a vegetarian, and I frequently use the Morningstar Farms brand of veggie crumbles in my recipes. Thanks for publishing this great article.

If I may mention something to your readers...

If anyone is interested in trying veggie crumbles, the Morningstar Farms brand is sold at Target and is a lot less money in their frozen food section than in a regular supermarket.

Cynthia Calhoun (author) from Western NC on April 14, 2012:

aviannovice - great to see you! Thanks so much for stopping by. :) I appreciate your feedback and (HUGS). :)

Cynthia Calhoun (author) from Western NC on April 14, 2012:

EyesStraight - hi there! Thanks for stopping by. :) I LOVE this salad so much that after making this, I went BACK to the store so I could make some more! Hehe. Thanks for stopping by and commenting. (HUGS)

Deb Hirt from Stillwater, OK on April 14, 2012:

Voted useful and interesting. Thanks, CC, for another alternative.

Shell Vera from Connecticut, USA on April 14, 2012:

I think I am going to make this tonight! It looks yummy. The salad is my favorite salad: fruit and greens with a sprinkle of nuts. Mmmmmm. Thank you for posting this wonderful hub!

Cynthia Calhoun (author) from Western NC on April 13, 2012:

Sunshine - hehehe, your family sounds very cute. :) I wonder if they'd notice the difference with the veggie crumbles? It's "untelling" as my father-in-law used to like to say. Hehe, feel free to "stop by" anytime and I'll be seeing you around the 'hub' Hehe. (HUGS)

Linda Bilyeu from Orlando, FL on April 13, 2012:

Excellent hub! Lasagna is my family's favorite meal that I prepare and if I alter the recipe in any way, shape or form they make me aware of it. Haha! I like your idea, I'll attempt to talk them into it. If not I'll just stop by and admire your hub!:))

Cynthia Calhoun (author) from Western NC on April 13, 2012:

K9 - great to see you! I'm glad I could help you learn a new trick. Hehe. MMMM, tomatillos. Yum. I love those, too. I have used veggie crumbles for years and have adapted them for so many recipes. Hmmm...I think you just gave me an IDEA! Yes!! (HUGS)

Cynthia Calhoun (author) from Western NC on April 13, 2012:

teaches - now, if there were a way to instantly send this to you, I would! Hehe, too bad we don't have those replicator things like they do in the 24th century. Haha. Just kidding. Let me know how yours turns out when you make it. :) (HUGS)

Cynthia Calhoun (author) from Western NC on April 13, 2012:

HawaiiHeart - thanks so much for your feedback. :) I don't eat much meat, either and my hubby needs lots of protein, so this is a happy medium. Veggie crumbles are so versatile. :)

Cynthia Calhoun (author) from Western NC on April 13, 2012:

hectordang - thanks so much for stopping by. :) This doesn't take too long. The longest part is the actual "waiting" while it's in the oven. :)

Cynthia Calhoun (author) from Western NC on April 13, 2012:

alissa - yes, this is one thing I LOVE about veggie crumbles is that they are made from vegetables! So, it's a great way to sneak in a good bit of "veggie". Hehe. Even my very traditional mother in law loves my veggie crumble chili. :) Thanks for the kudos and votes!! (HUGS)

India Arnold from Northern, California on April 13, 2012:

This is the first time I really understood what veggie crumbles were all about! Thanks for teaching this old dog a new trick!

I can't wait to put this recipe together! Someone in my family has a problem with eating tomatoes, so I will have to substitute with Tomatillos. It has worked great in tomato recipes in the past. Great Hub, CC!

HubHugs~

Dianna Mendez on April 13, 2012:

I had a really good chili made with veggie crumbles, and I didn't even know it was a meatless meal. I enjoyed the taste. I can see where this would be perfect in lasagna as well. I would really enjoy a piece today.

HawaiiHeart from Hawaii on April 13, 2012:

Thank you for sharing the recipe! It sure looks delicious, and I eat very little meat so this would be a great recipe to try.

hectordang from New York on April 13, 2012:

Thanks for the recipe! It looks delicious, and I definitely like recipes that don't take a lot of time to prepare!

Alissa Roberts from Normandy, TN on April 13, 2012:

This lasagna looks delicious - must try this out! I was about to ask you where you get the veggie crumbles but I see the answer up above so thanks :) This may be just the recipe to sneak some veggies into my boys' bellies without them knowing it! Thanks for the recipe - voted up and tweeting!

Cynthia Calhoun (author) from Western NC on April 13, 2012:

Vicki - Hi there!! Veggie crumbles are like "ground meat" but they're not meat. They're made from soy. So, they look and act like meat, and taste pretty much like meat, but they're a vegetable. :) They're in the frozen foods section of the supermarket - you can get Boca, or MorningStar as the most common varieties.

Cynthia Calhoun (author) from Western NC on April 13, 2012:

missolive - thanks so much for your wonderful feedback. Hmmm, strawberries. Now, you've got me thinking I need to make a yogurt smoothie with them. Hehe. Thank you for the kudos and shares. :)

Victoria Lynn from Arkansas, USA on April 13, 2012:

That looks awesome! Well presented hub, too. Very attractive. Hey, what are veggie crumbles? I've never heard of that. The salad dressing looks awesome, too! Have to share this one. Many votes, too!

Marisa Hammond Olivares from Texas on April 13, 2012:

cclitgirl - what a beautiful dish this is - looks great! The strawberries on the salad was the very first thing that caught my eye. Your photos and instructions are great. I'll have to give this a try. Thanks for sharing

Voted up and shared / tweeted too :)

Cynthia Calhoun (author) from Western NC on April 13, 2012:

Cara - link, link! Sweet! I will also link to yours. I've just popped on here for a few moments while I'm here at work, but when I get more time, I will link to yours this evening. :) Yum!!

Cynthia Calhoun (author) from Western NC on April 13, 2012:

xstatic - great to see you! I'm glad I could help with learning about veggie crumbles. :) I hope your wife loves the dressing you make. I'm sure she will. :)

cardelean from Michigan on April 13, 2012:

Yummy! We love veggie lasagna in our house. I've actually written a hub about our version. I'll link this one to it if that's ok. I'll try out your version and see what the family thinks! :)

Jim Higgins from Eugene, Oregon on April 13, 2012:

Great Hub! I like lasagna a lot and have used the frozen vegie lasaga before. I did not know what Veggie Crumbles are, so thanks for adding that info.

The salad dressing sounds really good. I will surprise my wife with this.

Cynthia Calhoun (author) from Western NC on April 13, 2012:

Hey, alocsin! :) Thanks for stopping by! Great to see you. This is really yummy. :)

Aurelio Locsin from Orange County, CA on April 13, 2012:

I've never heard of this type of dish before but it looks delicious and sounds healthy. Voting this Up and Useful.