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1 medium onion, chopped
1/2 large green pepper, chopped
1 large stalk celery, chopped
1 clove garlic, minced
1 package Yves fake ground beef (original ground round)
1 can sliced mushrooms (10 oz/184 ml)
1 can tomato sauce (14 oz/398 ml)
1 can tomato paste (5 1/2 oz/156 ml)
1 can tomato soup (10 oz/284 ml)
1 tsp dried oregano
1 tsp chili powder
3/4 cup water, scant

10-12 large lasagne noodles

1 large egg
1 package frozen chopped spinach, thawed (10 oz)
1 cup creamed cottage cheese
1/3 cup grated parmesan cheese

Cheese Topping
1 cup grated mozarella cheese


  1. Lightly saute onion, green pepper, celery and garlic in a small amount of water.
  2. Add Yves ground round and break apart into fine chunks, being careful not to cook at too high heat.
  3. Add mushrooms, tomato sauce, tomato paste and tomato soup to pot, along with oregano, chili powder and water. Use only enough water to achieve desired consistency. Simmer on low heat while you are preparing the lasagne noodles and filling.
  4. Cook lasagne noodles and rinse with cold water so they can be handled.
  5. In a separate bowl, combine filling ingredients.
  6. To assemble lasagne, pour half the sauce into a 9" x 13" pan, then cover with half the noodles. Spread filling over top and cover with remaining noodles. Then top with remaining sauce.
  7. Bake in preheated 350°F oven for 45 minutes. Arrange grated mozarella cheese over top and cook about 15 minutes longer. (Cheese can be added at the beginning and then cooking time would be 45 minutes in total.)


Serves 5-6.

This family favourite has always been a hit regardless of who I've served it to.

Recipe freezes extremely well.

Were it not for the mozarella and parmesan cheeses, this would be a low fat recipe. One could always reduce the cheese content slightly without too much loss of flavour or texture.

Although this recipe is meatless, it is not truly vegetarian due to the egg and cheese content.

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