Meatless Crumble Lasagna

Our selection of vegan meat substitutes has grown rapidly over the last several years, with better textures and more flavors than ever.

  • 10 oz Plant-based “ground meat” crumble
  • 1 clove Garlic, minced
  • ½ cup Vegan milk, plain, unsweetened
  • 2 cups Marinara sauce
  • 8 oz Lasagna noodles broken into 1½ inch pieces (each noodle should be broken into about 5 pieces)
  • 1 tbs Nutritional yeast
  • 1 cup Water
  • 1 lg handful Spinach, chopped
  • ½ tsp Salt
  • Overflowing ½ cup Vegan mozzarella
  • Grated Vegan parmesan cheese
  • Fresh cracked black pepper

1. Sauté the beefy crumble in a 12-inch skillet according to package instructions.

2. Add garlic clove, sauté for another 30 seconds.

3. Add milk, marinara, noodles, nutritional yeast and water, spreading out the noodles so they are mostly covered in liquid.

4. Bring to boil, cover, and lower the heat to a high simmer at medium-low heat. Simmer for 20 minutes, stirring three times.

5. Add mozzarella; stir to combine, cover and simmer for another 5 minutes. Check noodles for doneness, if they aren’t cooked through simmer for another 5 minutes.

6. When done, throw in the spinach, salt and pepper, stir to combine and cook until the spinach is wilted. Finish with grated parmesan cheese and serve.

Serves 3-4 | Prep Time 25-30 mins