Home Recipes Veggie Lasagna

Veggie Lasagna

Total Time: 70 mins.
Prep Time: 25 mins.
Cook Time: 45 mins.
Serves: 4 - 6


1 pkg Yves Veggie Cuisine® Original Veggie Ground Round
3 cups mozzarella cheese, shredded
1 tsp Spectrum® Organic Canola Oil
1 medium onion, diced fine
2 cloves garlic, minced
8 oz low fat ricotta cheese or tofu
1 tbsp flour
1/2 cup frozen Europe's Best® Chefs Spinach, chopped and squeezed
9 piece oven ready lasagna noodles
5 cups tomato basil pasta sauce
1/2 tsp salt
1 tsp pepper
1 tsp oregano

Star Product

Original Veggie Ground Round


  1. Preheat oven to 350°F.
  2. Coat a 9 ×13” lasagna pan lightly with oil.
  3. Sauté onions and garlic in oil over medium heat. Set aside to cool.
  4. In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, and sautéed onions.
  5. In another bowl mix Veggie Ground Round Italian with 3 cups tomato sauce.
  6. Layering: Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce.
  7. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture.
  8. Spread on remaining Veggie Ground Round mixture followed by 1 cup of shredded cheese.
  9. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
  10. Top lasagna with remaining shredded cheese and bake for 45 minutes or until the noodles are tender.