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Baked Lazy Lasagna in a white dish with a serving removed, showing layers of pasta, sauce, and melted cheese; the perfect dump and bake vegetarian casserole with a serving spoon resting inside.
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5 from 1 rating

Vegetarian Lasagna Casserole (Dump & Bake)

This lasagna casserole is saucy, cheesy and packed with tender noodles, rich tomato sauce and creamy melted cheese — no layering or extra dishes required!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dishes, Pastas
Cuisine: Italian, Mediterranean
Diet: Halal, Hindu, Vegetarian
Keyword: dump and bake recipe, lasagna casserole, vegetarian lasagna, veggie lasagna
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 lb plant-based ground beef we used Beyond Beef, 450 g
  • 1 24-oz tub whole milk cottage cheese 680 g
  • 2 Tbsp cornstarch
  • 1 24-oz jar marinara 680 g
  • 1 cup water 236 mL
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 12 oz oven-ready lasagna noodles 340 g
  • 8 oz mozzarella grated from block, 226 g

Instructions

  • Preheat oven to 375°F (190°C).
  • Cook "Beef": In a large saute pan on the stove with a splash of oil, crumble and cook 1 lb plant-based ground beef until browned.
    Cooked ground vegan meat with spices in a frying pan, stirred with a wooden spoon, on a green textured surface.
  • Blend: Using a countertop or handheld blender, blend 1 24-oz tub whole milk cottage cheese and 2 Tbsp cornstarch until smooth.
    A top-down view of a blender containing a creamy white mixture on a green countertop.
  • Sauce: To a 9x13 inch casserole dish, dump in cooked "beef", 1 24-oz jar marinara, 1 cup water (shake the water around the marinara jar to get the rest of the sauce), 3 cloves garlic (minced), and 1 tsp Italian seasoning.
    White baking dish containing cooked ground vegan meat, tomato sauce, minced garlic, and a pile of dried Italian herbs, all unmixed, on a dark green surface.
  • Lasagna Noodles: Roughly break 12 oz oven-ready lasagna noodles into large (2 to 3 inch) pieces. Stir them into the sauce to evenly coat, then gently flatten into the casserole dish.
    A casserole dish filled with layered pasta sheets and meat sauce, resembling an unbaked or deconstructed lasagna, on a green surface.
  • Cheese: Pour blended cottage cheese mixture evenly over the pasta. Grate 8 oz mozzarella and sprinkle it over the dish.
    Rectangular baking dish filled with an unbaked casserole topped with a layer of shredded cheese on a dark green surface.
  • Bake: Cover tightly with aluminum foil. Bake for 45 to 50 minutes, or until pasta is al dente (mostly tender but still has a little firmness in the middle) and sauce is bubbling at the edges.
    Uncover and continue cooking for 15 minutes, or until cheese is a little browned and pasta is tender.
    Baked lasagna in a white casserole dish with a serving spoon, topped with melted cheese and sprinkled herbs. Some portions have been served.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered to maintain moisture and even heat.
Freezes well once baked; thaw overnight before reheating for best texture.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 55g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 1220mg | Potassium: 720mg | Fiber: 5g | Sugar: 9g | Vitamin A: 680IU | Vitamin C: 8mg | Calcium: 320mg | Iron: 5mg
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