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Home » Recipes

Vegan Stuffed Pepper Lasagna

Published: Aug 16, 2022 by Bree Khid - Leave a Comment - This post may contain affiliate links

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This article may contain affiliate links. please check out my policy!

Take the classic stuffed peppers and turn them into a lasagna! Layered with familiar flavors, this vegan stuffed pepper lasagna is going to be a dinner favorite!

final shot of lasagna on plate.

While there are plenty of recipes out there on how to make stuffed peppers, even some lasagna stuffed peppers where classic lasagna flavors are stuffed into the whole bell pepper, however, I have not found a lasagna with stuffed pepper flavors!

If I find different, I will update this to reflect my research!

This lasagna was so good and reminds me of my favorite vegan stuffed pepper soup, and it utilizes my super easy to make marinara sauce!

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 📖Substitutions
  • 🍱Storage
  • 📖 Recipe

🥘Ingredients

ingredients in stuffed pepper lasagna with text overlay.

These are the basic ingredients needed to make your lasagna, everything else is simply an addon.
If you want cheese, you can certainly use a vegan ricotta -I really like kite hill, it's also the only one I can find, haha-
I also like using potato starch to kind of bind the filling meat mixture. It just helps to hold it together better when cutting into and plating.

See recipe card for quantities.

🔪Instructions

Be sure to preheat your oven to 350 F before starting anything else

boiling noodles for step one.

Step One - In a large enough pot, start boiling your water and add lasagna noodles and cook according to package directions.

tvp soaking in water in a bowl for step two.

Step Two - While your noodles are boiling, get the TVP soaking in water to soften it up.

red bell peppers frying in a pan with a red spatula for step three.

Step Three - In a saute pan add diced up bell peppers and cook until starting to turn translucent.

step four combining spices and bell pepper in frying pan.

Step Four - Turn heat down to medium low and add in all seasonings. If not on a gas stove, you may need to remove from heat for a few minutes.

step five mixing bell peppers and spices.

Step Five - Mix everything well, it should look like the picture where the bell peppers are coated in spices and everything is dark brown.

tvp bell pepper mixture in frying pan for step six.

Step Six - Add in the TVP and mix everything well. If things are starting to stick, add a tablespoon or two of water to deglaze the pan.

tvp mixture in frying pan for step seven.

Step Seven - Allow the mixture to cook for a few minutes and brown a bit more.

step eight in cooking stuffed pepper mixture adding rice.

Step Eight - Add in the rice.

step nine with stuffed pepper mixture in frying pan.

Step Nine - Mix the rice into the mixture. If you are using a binder such as potato starch or otherwise, add it in now and mix well.

stuffed pepper mixture in frying pan with shredded vegan cheese on top for step ten.

Step Ten - Add in your choice of cheese. For mine, I used Violife shreds as that's what I had available. You can do the same, or just use no cheese.

step eleven buttering the baking dish.

Step Eleven - Grease a 9x9 inch baking dish with oil or butter.

glass baking dish with marinara sauce spread on bottom of dish for step twelve.

Step Twelve - layer pasta marinara sauce on the bottom of the glass baking dish. Not too much, just a thin layer is fine and it is okay if you still see the bottom of the dish.

baking dish with marinara sauce and lasagna noodles step thirteen.

Step Thirteen - Layer at least 4 pasta noodles long ways on top of the marinara sauce. The noodles may give you trouble when pulling them out of the water. Unless someone has a good method of doing this!

step fourteen in making stuffed pepper lasagna.

Step Fourteen - On top of the first layer of lasagna noodles, sprinkle some cheese (or spread if using a ricotta type cheese), but not too much.

step fifteen layering lasagna.

Step Fifteen - Add a thin layer of the meat and bell pepper mixture. Try to cover the whole top of the noodles and leave as little visible as possible while making sure you have enough filling for the second layer.

baking dish with noodles and stuffed pepper mixture layered for step sixteen.

Step Sixteen - To the meat and bell pepper mixture layer, add a little bit more cheese.

stuffed pepper mixture with sauce and noodles layered in baking dish for step seventeen.

Step Seventeen - Add a layer of sauce once again. Don't go too heavy on it, just a thin layer that covers most of the mixture and cheese.

step eighteen in layering lasagna.

Step Eighteen - Next, add another layer of 4 noodles again, then cheese, and so on. Repeat all steps until you have the above photo with a layer of noodles and top layer of cheese shreds (or whichever cheese you choose.) If you're not using cheese, top with a layer of marinara sauce.

covered baking dish for going in oven on step nineteen.

Finally, cover the baking dish with foil and place into the oven to bake.

See recipe card for exact steps and numbers.

👩🏻‍🍳Cook's Tip
If you find the cheese is not melting to your liking, depending on which type of cheese you're using, spray the top with some water before covering. The moisture should melt that cheese so much better!

final lasagna cooked in baking dish.

📖Substitutions

There are so many other ways you can make this stuffed pepper lasagna even better!

  • Spicy - Add in extra chili powder or even cayenne pepper or chopped up jalapenos for a spicy kick that everyone will surely enjoy!
  • Add other veggies- if you enjoy onions, they would be a delicious addition to this lasagna, as well as carrots!
  • Gluten free - Replace the lasagna noodles with a gluten free version and you've got a totally gf lasagna!
bite shot of cooked lasagna on wooden fork.

🍱Storage

Storage is pretty easy!

Refrigerator - Store in airtight container for up to 5 days.

Freezer - You can freeze this lasagna for up to 3 months. I would portion the sizes and wrap for individual servings.

Reheat - Reheat in the oven at 400 F, 200 C for 10 minutes or in the microwave for 1-2 minutes.

Need more dinner ideas? I've got you covered!

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    Crockpot Red Lentil Chili
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    Vegan Stuffed Pepper Soup
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📖 Recipe

featured image of lasagna.

Vegan Stuffed Pepper Lasagna

Take the classic stuffed peppers and turn them into a lasagna! Layered with familiar flavors, this vegan stuffed pepper lasagna is going to be a dinner favorite!
5 from 1 vote
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Mixed
Diet: Vegan
allergen: dairy free, egg free
Prep Time: 10 minutes
Cook Time: 15 minutes
bake time: 30 minutes
Total Time: 55 minutes
Servings: 8
Calories: 481kcal
Author: Bree Khid

Equipment

  • 1 9x9 glass baking dish
  • 1 saute pan
  • 1 large pot
  • 1 spoon or spatula
  • 1 pair of grabbers optional for pulling noodles out of hot water.
  • 1 Knife
  • 1 Cutting board

Ingredients

  • 8 lasagna noodles amount is for 3 layers in 9x9 dish; see notes
  • 6 cups water divided 4:2; see notes
  • 1 cup cooked white rice can sub brown
  • 1 cup TVP dry
  • 1 tablespoon sugar more or less for your tastes
  • 1 cup diced bell pepper should be one whole bell pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • ⅛ teaspoon salt more or less to taste
  • ½ tablespoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 2 cups shredded cheese optional; divided; see notes
  • 1 tablespoon potato starch optional
  • 1 ½ cups homemade marinara recipe optional

Instructions

  • Preheat oven to 350 °F 180 °C
  • In a large pot, bring 4 cups of water to boil. If you need more water, add more.
    6 cups water
  • While waiting on the water to boil, dice up a whole bell pepper as well as placing the TVP into a bowl and covering with 1 ½ cups water. Allow to sit and absorb the water.
    1 cup TVP, 1 cup diced bell pepper, 6 cups water
  • Once water is boiling, add lasagna noodles and cook according to package directions.
    8 lasagna noodles
  • While the noodles are boiling, start sauteing your bell peppers in a frying pan on medium high heat. If using a pan that is not non-stick, add a little oil.
    1 cup diced bell pepper
  • Cook bell peppers until just starting to become translucent, and add all seasonings/spices/etc. Mix well.
    1 tablespoon sugar, 1 cup diced bell pepper, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon paprika, ⅛ teaspoon salt, ½ tablespoon garlic powder, 1 tablespoon apple cider vinegar, 1 tablespoon potato starch
  • Turn down the heat to medium low and add in TVP granuals that should have absorbed all of the water and become softened. It is okay if there are still some hard pieces. Mix the bell peppers, seasonings and TVP together well and allow to cook for a few minutes.
    1 cup TVP
  • Next, add in the rice and mix around.
    1 cup cooked white rice
  • Once everything is well combined, add in a small handful of cheese shreds (if using) and the potato starch (if using) and mix everything together once more.
    2 cups shredded cheese
  • At this time your lasagna noodles should be cooked or very close. Go ahead and cut the heat to them and start assembling your lasagna.
    8 lasagna noodles
  • In a 9x9 dish, grease or butter the bottom, then add a light layer of marinara. Do not be concerned with covering the bottom of the dish.
    1 ½ cups homemade marinara recipe
  • Lay 4 lasagna noodles long ways in the dish. It is okay if you need to overlap just a little.
    8 lasagna noodles
  • Add a sprinkle of cheese if using.
    2 cups shredded cheese
  • Spread a thin layer of the meat mixture on top of the cheese (or noodles if skipping cheese).
    1 cup cooked white rice, 1 cup TVP, 1 tablespoon sugar, 1 cup diced bell pepper, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon paprika, ½ tablespoon garlic powder, 1 tablespoon apple cider vinegar, 1 tablespoon potato starch
  • Next spread a little more cheese and then some marinara. Again, this does not have to be perfect.
    2 cups shredded cheese, 1 ½ cups homemade marinara recipe
  • To that, add another layer of 4 lasagna noodles and repeat the process again until you have 4 more noodles as the top layer, top with either cheese and sauce, or just sauce.
    8 lasagna noodles, 2 cups shredded cheese, 1 ½ cups homemade marinara recipe
  • Bake for 30 minutes and serve!

Notes

  • If you think you will need more noodles, definitely cook more. I could have added another layer to this lasagna, so depending on how big you want yours, this is up to you!
  • Water will be divided slightly with 6 cups going for the lasagna noodles and up to 2 cups for the TVP rehydrating. You may not use all of the water or you may need more. This is a general baseline.
  • If you are using violife shredded mozzarella cheese, you will end up using the whole bag for this recipe. I only did a small handful into the meat mixture and sprinkled an even sprinkle throughout the layers and had just enough to spread over the top.
 
 
Nutrition Facts are a rough estimate without considering extras and is a general baseline. Please make your own conscious decisions or consult a professional about the food you consume.
This recipe belongs to Planty Of Eats

Nutrition

Calories: 481kcalCarbohydrates: 35.4gProtein: 26.1gFat: 12.5gSaturated Fat: 0.1gSodium: 186.4mgPotassium: 256mgFiber: 6.5gSugar: 12.5gCalcium: 85mgIron: 5mg

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