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Meatless Meat & Veggie Lasagna

Serving Size: 4 - 6


  • Oven Ready Lasagna

  • Gardein Meatless Meat

  • Mids Sicilian Tomato Basil Past Sauce (32 OZ)

  • 15 oz of Organic Ricotta Cheese

  • Sargento Mozzarella 8 oz

  • Sargento Provolone 8 oz

  • Sargento Sharp Cheddar

  • Dried Basil

  • 1 medium green bell pepper

  • 1 green onion

  • ½ yellow bell pepper

  • ½ orange bell pepper

  • ½ red bell pepper

  • 8 small portobello mushrooms

  • 1 small yellow onion

  • 1 small yellow squash

  • 1 small zucchini

  • Chef Gone Mad Smoked Garlic

  • Chef Gone Mad Cajun Nola

  • Chef Gone Mad Season my Seasoning with Seasoning

  • ⅓ cup extra virgin olive oil

  • Olive oil non-stick Cooking Spray


  1. Pre-heat oven 375℉

  2. Chop all veggies (yellow bell pepper, orange bell pepper, mushrooms, onion, squash, zucchini, green bell pepper) and add to Mixer

  1. Pulse with 1 tbsp of Smoked Garlic and herb seasoning

  2. Get out a pot and add ⅓ cup of olive oil and Sautee meatless meat. Season with ½ tbsp of Cajun Nola seasoning and ½ tbsp of the Season My Seasoning with Seasoning *Don’t overcook, just need to warm the meatless meat*

  3. Add mids sauce and stir, then add the mix veggies. Once added, add 1 ½ tbsp of dried basil and ½ tbsp of garlic salt. Cook this on low heat for 10 minutes. Stir frequently so it mixes well.

  4. Lightly spray a baking dish with Olive Oil non- stick spray

  5. Add a layer of noodles, then the meat & veggie mixture, then half bag of parmesan and ¾ cup of Mozzarella & Provolone. Repeat another layer. Add noodles and after add remaining sauce to top it off, then cover with Aluminum foil.

  6. Bake for 30 minutes

  7. Uncover and add 1 cup of Sharp Cheddar and a sprinkle of basil and rest of Mozzarella (1 cup)

  8. Bake for another 15 minutes


11. Broil on low after step 10 until browned for a crispy top

*Skip this step if you don’ want a browned top*

  • Let sit for 5 minutes and for amazing dinner serve with Garlic Toast.



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