A fun twist on traditional lasagna.


  • 1 16 ounce package lasagna pasta
  • 1 ½ cups vegetarian beef crumbles or bulgar meat
  • ½ cup tofu or vegan ricotta cheese
  • ¼ cup vegan cheese
  • 1 tablespoon flour
  • 1 tablespoon water
  • 1 teaspoon garlic powder
  • ¼ cup diced red onion
  • 1 44 ounce jar tomato and basil pasta sauce
  • 1 cup bread crumbs (optional)


  • Cook pasta according to package ins ructions. Drain and lay out on a bread board or parchment paper.
  • Preheat oven to 350 F.
  • Mix beef crumbles, tofu or ricotta cheese, vegan cheese, flour, water, garlic powder, and diced onion in a small bowl.
  • Spread a thin layer of pasta sauce down the length of each piece of lasagna pasta.
  • Scoop 1 tablespoon of filling onto one end of the lasagna and spread it down the lasagna.
  • Finish all of the pieces of lasagna. Pour the extra sauce into the bottom of a casserole dish.
  • Roll the finished lasagna pieces in bread crumbs (optional). Place them into the casserole dish and bake for 25 minutes.

Ready in about 45 minutes
Makes 6 servings

About the Author

Desiree Kröper

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