Vegetarian Easy Beef Lasagna

Total time1 hr 40 min

Prep time20 min

Cook time1 hr 5 min

Layer after layer of no-boil noodles come together with a rich marinara simmered with onion and garlic until deeply flavorful, then blanketed in a creamy ricotta filling studded with fresh parsley and Parmesan. Three cups of mozzarella melt into every layer and bubble up golden and bronzed across the top, while the whole dish bakes low and slow until it's set enough to slice into clean, hearty squares. The result is that classic red-sauce comfort you want from a lasagna — rich, cheesy, and satisfying from edge to edge. Letting it rest for those final fifteen minutes is the trick to getting picture-perfect slices instead of a saucy mess on the plate. This is a genuinely solid pick for a vegetarian dinner rotation, whether you're feeding a crowd or just want leftovers waiting in the fridge. Serve it with a simple green salad and garlic bread and you've got a complete, cozy meal that works any night of the week.

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Ingredients

8 servings

For the meat sauce

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 tsp dried italian seasoning
½ tsp salt
¼ tsp black pepper

For the ricotta layer

1 container (15 oz) whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
2 tbsp fresh parsley, finely chopped
¼ tsp salt

For the layers

12 no-boil lasagna noodles
3 cups shredded mozzarella cheese, divided

Instructions

1
Preheat the oven to 375°F (190°C).
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the pan.

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