Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles ~ Diane's Vintage Zest!

Wednesday, April 15, 2015

Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles


Did you know it is National Soyfoods Month?  Well, it is and I have a couple of recipes for you to celebrate!  As you know, I usually cook with lots of veggies and whole foods, so I sometimes end up skimping on the protein.  Well, lucky for me there are wonderful swaps with soy foods that bring on the protein, flavor, and nutrition!

I love a beautiful slice of veggie lasagna, but if I'm ever in the mood for a meatier version, I have this recipe to share with you today.  The trick is, there is absolutely no meat at all!  Don't tell your carnivore friends and family until after they have tasted it, and they'll be totally surprised.  Seriously!


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


In this recipe, I swapped out the typical ground beef for the MorningStar Farms grillers crumbles and it makes the entire recipe even easier and quicker.  You don't have to cook it nearly as long as beef requires and it's super convenient to have this on hand in the freezer!

Now, let's get to the recipe!


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles
Adapted from here



Ingredients
  • MorningStar Farms Grillers Crumbles
  • 12 ounces whole-wheat lasagna noodles (15 noodles)
  • 2 tsp. olive oil
  • 16 oz. portobello mushrooms, diced (about 5 large mushroom caps)
  • 4 cups marinara sauce
  • 15 oz. part-skim or low fat ricotta cheese
  • 20 oz. frozen chopped spinach, thawed and well drained
  • 1 egg, lightly beaten
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • Pinch ground nutmeg
  • 1/4 cup grated Parmesan
  • 3 ounces (about 2/3 cup) grated part-skim mozzarella cheese



Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


Directions

1.  Preheat the oven to 375º F.

2.  Cook the noodles al dente according to the package directions, drain well, and lay out on waxed paper to prevent sticking.

3.  Add the oil to a large nonstick skillet over a medium-high heat.

4.  Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes.


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


5.  Add the soy crumbles and cook until no longer frozen.

6.  Stir in 2 cups of the tomato sauce and simmer for 2 minutes.


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


7.  In a medium bowl combine the ricotta, spinach, egg, salt, pepper and nutmeg.


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


8.  Assemble the lasagna: In the bottom of a 9 by 13 inch baking dish, spread 1 cup of tomato sauce.  Place a layer of lasagna noodles on top, followed by half of the ricotta mixture, half the beef-mushroom mixture, a layer of noodles, the remaining cheese mixture, the remaining beef mixture, a layer of noodles, the remaining sauce, then the grated cheeses.


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


9.  Cover loosely with foil.  Bake for 45 minutes.

10.  Uncover and bake for 15 minutes more.


Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles #soyswaps


And that's it!


I really hope you try this recipe out because it is one of my favorite things to serve both vegetarians and meat eaters alike.  Also, if you have any vegans in the house, you can always swap out the ricotta for soft tofu plus the egg and remaining cheeses for vegan substitutes.  It's amazing!

Next week, I'll have another soy swap recipe for you, but this time it will be for breakfast.  Yum!  In the meantime, enjoy this lasagna and check out the Soyfoods Association of North America's Facebook, Twitter, Instagram, and Pinterest pages for more recipes and info.


Happy eating!



Disclosure: This is a sponsored post on behalf of the Soyfoods Association of North America.

10 comments:

  1. I haven't made a successful lasagna in years! This looks super good! <3

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  2. OMG this lasagna looks absolutely delicious!!!! I am so pinning to try this myself :) yummy!!!

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  3. This looks and sounds amazing!! I don't eat meat so I have been using these crumbles for a few years!! What a hearty meal!

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  4. I didn't know it was national soy foods month! I'm always looking to improve my eating habits and eat healthier! :)

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  5. Mmm that looks great! I've never actually made lasagna before because it looks a little intimidating :P But if I ever give it a shot I'll try this one!

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  6. This is great. I have a friend who is a vegetarian and I never know what to make when we plan dinner together. I will have to try this. Pinning!

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  7. This looks so delicious! I love Lasagne!

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  8. That sure does look tasty! Thanks for sharing with us at Merry Monday. I did not know it was Soy Foods month! I'll be watching for more good recipes.

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  9. I'm a huge veggie lasagna fan, and learned about adding mushrooms from your recipe. Not sure I'll add the soy though. Lasagna is fun to make. (From create w/Joy)

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  10. This is a great Lasagna that would have great flavor! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.

    Come Back Soon!

    Miz Helen

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