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Veggie Lasagna
(Published: )
Prep Time Cooking Time Servings
1 person
  • 9 oven ready lasagna noodles
  • 1/2 tsp salt
  • 3 c mozzarella cheese, shredded
  • 1 tsp vegetable oil
  • 1 medium onion, diced finely
  • 2 cloves garlic, minced
  • 8 oz goat's cheese
  • 1 tbsp flour
  • 1/2 c blanched spinach, chopped
  • 5 c tomato basil pasta sauce
  • 1/4 pepper
  • 1 tsp oregano

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1) Preheat oven to 350°F. and spray a 9x13" lasagna pan lightly with oil.
2) Sauté onions and garlic in oil over medium heat until soft. Set aside to cool.
3) In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sautéed onions.
4) In a separate bowl mix Veggie Ground Round with 3 cups tomato sauce.

5) When Layering:
a. Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce.
b. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of The Good Shreds. Arrange 3 noodles on top followed by the spinach mixture.
c. Spread on remaining Veggie Ground Round mixture followed by 1 cup of the Good Shreds. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
d. Top lasagna with remaining Good Shreds and bake for 45 minutes or until the noodles are tender.

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