Meatless yet Meaty Lasagna

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“I love this recipe! One of my friends made this for dinner when I was over. You wouldn't even guess that it contained no meat at all. I hope you enjoy it as much as I do.”
1hr 40mins

Ingredients Nutrition


  1. Combine in a large sauce pan the onions, mushrooms, garlic, zucchini.
  2. Cook on medium heat until softened stirring frequently.
  3. Add tomato sauce, paste, tomatoes, spices, soya sauce, sugar and chili peppers (if required) to the vegetable mixture.
  4. Mix thoroughly.
  5. Bring to a boil.
  6. Reduce heat, cover and simmer, stirring occasionally for approximately 15 minutes.
  7. While the mixture is simmering, begin preparing noodles according to package instructions.
  8. Rinse with cold water and drain.
  9. Separately, combine cottage cheese or ricotta, parmesan, spinach and egg white.
  10. In lasagna pan, start by spreading tomato sauce in bottom.
  11. Start layering noodles in sets of three, followed by vegetable sauce mixture, 1/2 spinach mixture, 1/3 marble cheese.
  12. Continue this process until you end up with 1/3 of the marble cheese remaining.
  13. Cover lasagna with aluminum foil and bake at 375°F for 30 minutes.
  14. At 30 minute mark, remove lasagna from oven and sprinkle with remaining cheese.
  15. Bake uncovered for another 5-10 minutes.
  16. Let lasagna cool for 10 minutes and serve with garlic toast.

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