When I became a vegetarian I was totally worried about what I’d be missing. Honestly, I haven’t missed anything. I’ve found a vegetarian substitution for all of my favorites. Like lasagna.
The easiest way to skip the meat in any recipe? Mushrooms. I love mushrooms and they can totally take the place of meat in my lasagna recipe. 
I sliced up an insane amount of mushrooms and then cooked them over medium heat with a tablespoon of olive oil. 
Keep stirring the mushrooms until they’re fully cooked. Throw in some minced garlic if you have any around. 
Add two jars of your favorite spaghetti sauce. You could make sauce from scratch, but this just makes life easier. Feel free to include your favorite spices. Me? I add red pepper flakes. Lots of red pepper flakes. 
In a bowl, mix 2 cups of ricotta cheese with two eggs. 
Layer sauce, noodles and the cheese mixture, starting and ending with sauce. Top with mozzarella cheese and back at 350 degrees for 30 minutes.
- Mushrooms
- 1 Tablespoon Olive Oil
- 2 Jars Spaghetti Sauce
- 2 Cups Ricotta Cheese
- 2 Eggs
- 1 Package Lasagna Noodles
- Garlic and Red Pepper Flakes
- Mozzarella Cheese
- Slice mushrooms and saute in a sauce pan over medium heat with one tablespoon of olive oil.
- Add minced garlic.
- Stir frequently until mushrooms are cooked through.
- Add two jars of your favorite spaghetti sauce.
- Add spices including red pepper to taste.
- Add lasagna noodles to boiling water but remove from heat two minutes shy of fully cooked.
- In a bowl mix two cups of ricotta cheese with two eggs.
- Layer sauce, noodles and cheese mixture in a baking dish, starting and ending with sauce.
- Top with mozzarella cheese.
- Bake at 350 degrees for 30 minutes.