Healthy Veggie Crumble Lasagna Recipe
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.
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
- Cook lasagna noodles according to package instructions. You'll need about 9–12 pasta strips. Preheat oven to 350.
- 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.
- Repeat step two until you have three or four pasta layers. End with three strips of pasta on top.
- On the top layer, spread the remaining mozzarella cheese and about 4 oz. of the Parmesan cheese.
- Bake at 350 for 35 minutes, or until the Parmesan cheese begins to brown on edges.
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.
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
Mix spring mix baby greens with pecans and cheese. Serve on plates. Top with strawberries. Add vinaigrette if you wish.
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
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