Meat Free Athlete's Vegan Lasanga

I've always loved lasagna, so it was one of the first recipes I veganized when I ditched animal products. My family has always loved my lasagna, and they still love its vegan counterpart! It's a family and friends favorite!


Difficulty: Easy
Cook Time: 30-45 Mins
Temperature: 350F


  • 1 Box of lasagna noodles
  • 1 Package of Vegan Gourmet mozarella cheese
  • 2 Cups fresh spinach
  • 2 Cups fresh mushrooms, sliced
  • 1 Jar of spicy pasta sauce - spicy optional :P
  • 1 Package of Yves chick'n crumbles - or approx. 1-2 Cups any plant-based crumble of your choice
  • Optional - Vegan Parmesan cheese - for those who like to sprinkle it on the top when it's served

  • Pre-heat the oven to 350F
  • Boil the pack of lasagna noodles
  • Empty the pasta sauce and ground plant based meat crumbles into a deep sauce pan and heat
  • Cut brick of cheese into 1/4 inch slices
  • When the noodles are done, start layering and building the lasagna!
  • I put a little sauce on the pan before the first layer of noodles. Then alternate layers of the ground crumble with sauce and cheese, then noodles with sauce, spinach, and fresh mushrooms with cheese, and so on.
  • Cover the lasagna with foil when it's cooking because it helps the cheese melt and makes the lasagna moist and delicious
  • Cook for approximately 30-45 minutes.
  • Take the foil off for the last 10 minutes of cooking

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