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Tomato Mushroom Meat Lasagna

Tomato Mushroom Meat Lasagna

This is a smaller-scale lasagna and will fill most of an 8 inch square pan. It is perfect for a smaller family. Double the recipe for a larger party.

Serves 4.


  • 1 c marinara sauce (vegetarian spaghetti sauce)
  • 6 oven-ready lasagna noodles
  • 1 recipe for Vegetarian ‘Mushroom Meat’
  • 1 c shredded mozzarella cheese (3 oz)
  • 3/4 c ricotta or cottage cheese
  • 3 Tbsp grated Parmesan cheese (divided use)
  • 2 Tbsp minced parsley
  • dash nutmeg
  • 1 egg, lightly beaten
  • 2 small tomatoes, sliced
  • dash salt and pepper


  1. If cooking directly, preheat oven to 375 degrees F. Spread a couple of tablespoon of the marinara sauce in the bottom of an 8-inch square baking pan.
  2. Break the 6 oven-ready sheets of lasagna noodles in half. Lay 3 halves side by side in the bottom of the pan close together.
  3. Spread 1/2 cup of the ‘Mushroom Meat’ over the noodles. Sprinkle with 1/3 of the mozzarella cheese.
  4. Place another 3 half-noodles on top. Cover with 1/2 of the remaining marinara sauce.
  5. In a medium bowl, blend the ricotta, 2 tablespoons of the Parmesan cheese, the parsley, nutmeg, and egg. Mix well and then spread over the sauce layer.
  6. Add a third layer of lasagna half-noodles and spread with the remaining ‘Mushroom Meat’. Sprinkle with another third of the mozzarella cheese.
  7. Add a fourth layer of noodles and cover with the rest of the marinara sauce. Place the tomato slices on top and sprinkle them with a little salt and pepper.
  8. Place the remaining mozzarella on top and add the remaining tablespoon of Parmesan cheese. (At this point, the dish may be covered with foil and refrigerated for up to a day before baking.)
  9. Place the foil-covered baking dish in the 375 degree F oven and bake 40 minutes. Remove foil and bake another 15 minutes. If desired, place dish under broiler a minute or two to brown. Allow to stand 10 minutes before slicing and serving.

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