Healthy Veggie Crumble Lasagna Recipe

Cynthia is a digital marketer, writer, and artist. She writes about a variety of topics, especially digital marketing, languages & culture.

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

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

Gather your ingredients for veggie crumble lasagne. Here I used Parmesan, mozzarella, Boca veggie crumbles, ricotta cheese, and lasagne noodles.

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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.

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.

Ingredients

Baby Green Salad:

1 pint strawberries, sliced

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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.

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