I haven’t shared recipes using meat substitutes because I don’t want to convey that meat eaters won’t miss meat by using a substitute. My goal is to always provide a healthy alternative to meat dishes and show you ways to incorporate more fruit and vegetables in your diet. I’ve found that when you introduce meat substitutes to the carnivore community, there is a lot of noise about how hypocritical it is to even mention the word ‘meat’ as a vegetarian. I don’t argue that meat doesn’t taste good. I ate meat off and on over the years and at one point increased it to help with my anemia. I became a vegetarian four years ago to assist with an overall holistic wellness plan to combat an issue I had and it worked. Since then, there is a noticeable change in my wellness and I attribute it (in addition to regular exercise), to removing meat and hormones from my diet.
I’m not going to tell you that a meat substitute is a 1:1 comparison for meat but it does taste good when well prepared and you desire the texture of meat. Perhaps it is the brand that I use and that’s why it’s enjoyable. If you try this recipe or are looking for a ground beef substitute try Lightlife ‘Smart Ground’ crumbles. It is really easy to incorporate in a dish, even easier than regular ground beef because it is already prepared.
I like the idea of a one pan dish for simplicity. Skillet lasagna seems like a lazy excuse for lasagna but have you ever had a ‘free form’ lasagna at a restaurant? This is very similar. Just get a few additional ingredients along with the protein crumbles and you will have this in very little time. What’s great is that you can use no boil lasagna noodles and prepared marinara to speed up the timing without losing the overall look and taste. I found a great organic whole wheat no boil lasagna noodle named Delallo.
My favorite prepared marinara sauce is Rao’s – highly recommended for its robust taste in this dish. I never miss an opportunity to add vegetables in a recipe so this has baby spinach in the sauce. I also added capers to my sauce which is not a typical lasagna ingredient. My paternal grandmother was an amazing cook and one of my favorite dishes she would make was lasagna. She traveled all around the world so I’m not sure where she learned the use of capers in her sauce but WOW, what a nice addition.
Feed the wellness in you!
- 1 pkg of Protein Crumbles
- 1-25 oz jar of Marinara Sauce
- 8-10 sheets of no cook lasagna noodles
- 1-5 oz bag of baby spinach
- 2 tablespoons of Extra Virgin Olive Oil
- 8 oz fat free Ricotta Cheese
- 1/4 cup of shredded Parmesan Cheese
- 1 tbl oregano
- 1 tbl basil
- 1 tbl thyme
- 1 tbl onion powder
- 1 tbl fresh chopped garlic
- 3 tbl capers
- In a large skillet or dutch pan, sautee the fresh garlic in 1 tbl of EVOO on a medium heat for 1-2 minutes.
- Add another tbl of EVOO and add the protein crumbles and turn the heat to low. Break up the protein crumbles and lightly brown for 2-3 minutes.
- Pour in the marinara sauce and mix well.
- Add the dried seasonings (oregano, basil, thyme, onion powder), then place spinach on top of mixture.
- Cover and let it cook on a low heat for 10 minutes.
- Mix the spinach in with the sauce then add the capers and Ricotta Cheese. Stir well.
- Add the 8-10 sheets of no cook lasagna noodles. You will be placing them individually and pouring the sauce over each noodle so all are coated.
- The noodles should cook in 20-25 minutes(per the directions on the box) so cover the pan and cook on low heat for that period of time.
- Uncover after 25 minutes to stir lightly confirming the noodles are cooked and well integrated in the sauce.
- Top with the shredded parmesan cheese and serve.