“Meat” and Dairy Lasagna

When it comes to lasagna, we Kosher Foodies always have to make a choice: dairy or meat. Well, I bought some Morningstar Farms Meal Starters to use as meat, and so I could have “meat” and cheese together! Layers of pasta, tomato, meat, cheese, and vegetables made for a very heavy and delicious dinner, the perfect comfort food for a winter night. Whatever you don’t eat can easily be frozen and reheated.

This was my first time using these veggie protein crumbles, and I thought they did a good job mimicking the texture of ground beef. There were so many other things going on in this dish, so the fake meat wasn’t really the star, and I think it was better that way.


  1. Cook the lasagna
  2. Sauté the peppers and onions in a large pan over high heat for five minutes.
  3. In a large baking tray, place a layer of pasta down and cover with sauce. alternate covering layers of pasta and tomato with the vegetable mixture, “meat,” and cheese (finish with cheese to get a browned crust).
  4. Bake at 350 degrees for 40 minutes.

3 responses to ““Meat” and Dairy Lasagna

  1. You certainly got around the lack of meat in a dairy recipe. I bet there is extra flavor.

    Unfortunately for me, I hold by cholov Yisroel and can’t use Morningstar. I would love to have tried it.

    The closest I came was to make a meat lasagne and make a sauce, using pareve milk (creamer) and eggs. I mixed the two and poured it on top.

    We are cutting back on meat, so I have not made this recently. It was very good, though.

  2. I presume you do know that the lasagna noodles pictured here are not totally whole wheat, but only a percentage. I think there are other brands of lasagna (I seem to recall seeing Hodgson Mill brand) that are fully whole wheat, but it’s far easier to find spaghetti, penne, elbows, rotini, and linguine in the fully whole wheat version than the lasagna noodles.

    As for the chalav Yisrael issue, there are totally parve ground meat substitutes, but I have not found that they work well in this type of dish. They are usually in the refrigerated section of the produce area of supermarkets, and come in a plastic-wrapped roll. Lightlife is the brand, if I recall correctly. I tried it in a similar dish, but was very unimpressed with the taste. You may like it more, though.

    • ah yes, whole wheat pasta is usually regular pasta with a bit of whole wheat flour added to it. i have never seen 100% whole wheat lasagna, but i’ll look for the hodgson mill brand. thanks!

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