Vegan “Meat Lovers” Lasagna


Nothing like a dish that incorporates the goodness of faux meat, pasta, vegan cheese and tomatoes. Complete happiness in every bite. We are starting our 6 Weeks, 6 Lasagna’s with a bang. This lasagna is power packed with taste and body. There will be 3 types of faux meat and two types of vegan cheese; and who can resist our own special marinara sauce.

You’ll need to prepare the following basics:
2 recipes Creamy Soy Cheese – *add 1/4 cup Dried Parsley to each recipe
1 recipe Ste Martaen Marinara Sauce


Our 3 faux meats are:
1 package Upton’s Naturals Ground Beef Style Seitan
1 package Upton’s Naturals Italian Sausage Style Seitan
1 package Tofurky Italian Sausage

Most of you have most likely heard of Tofurky. In Chicago, there’s a great vegan owned company Upton’s Naturals. They are not national yet, but as good as their products are, look for them soon. Check out their website and order you some faux meat excellence. The seitan products we are using are already pre-crumbled and taste outstanding. They are better than any of the national brands I have tried.


For the Upton’s Naturals “meats” you’ll need to sauté each one separately in 1 ½ tablespoons of Extra Virgin Olive Oil until evenly browned. It should only take about 5 minutes for each. Once browned, remove from heat and empty into a small bowls.


For the Tofurky Italian Sausage, slice in ¼ inch pieces and also sauté until browned in 1 ½ tablespoons EVOO. Remove once browned a put aside in separate bowl.


There we have it, all 3 browned and ready for duty.


While browning your faux meats, boil your lasagna noodles according to directions. You want to cook them to just before al dente. You want the noodles to be pliable, but not thoroughly cooked. They will finish cooking with the sauce once baked.


Assembly time!!
Preheat your oven to 350 degrees. In a 9×13 cassorole dish, cover the bottom with the Ste Martaen Marinara sauce.


Add a layer of lasagna noodles. Lay your strips side by side lengthwise overlapping each row.


Add your sauteed Upton’s Naturals Ground Beef-Style seitan.


Cover with marinara sauce.


Pour on a layer of Creamy Soy Cheese.


With a spatula, spread out the Creamy Soy Cheese in an even layer.


Add another layer of lasagna noodles.


Add the Upton’s Naturals Italian Sausage-Style seitan.


Cover with marinara sauce.


Pour on some more Creamy Soy Cheese and spread out.


Now add your Tofurky Italian Sausage pieces.


Shred 1/4 pound of Ste Martaen Vegan Muenster Style Cheese evenly over the top.


Ready to bake. Bake at 350 for 40 minutes.


Oh. My. God. That looks good.


I know this will be hard, but let the lasagna cool for 10 minutes, then go ahead and cut a piece. As Kevin from Delicious Cafe said: “The combination of the creaminess of the cheese and the faux meats is mouth watering. I ate a piece and I couldn’t resist going back for more.” I couldn’t have said it better myself! Enjoy!

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5 comments on “Vegan “Meat Lovers” Lasagna”

  1. Gwynneth

    Looks great! I like how you photographed each step–good for beginning cooks like my son. I would handle the noddles differently and cook them last. Add some oil while they are in pan. The easiest way to handle the cooked noodles is with your hands! * Note: I usually do this 8-10 minutes before sauce is ready, to prevent them from sticking. You can also buy “no-cook” noodles, which makes things much easier and takes away some of the oil needed.

  2. gigiturner2hearts

    I made this lasagna the other night…my goodness, best thing ever!!! So happy to be a Vegan that can eat good food like this!

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