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High-Protein Vegan Lasagna

A comforting and cheesy vegan lasagna featuring layers of gooey goodness, vibrant veggies, and marinara sauce, all packed with protein.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Sauces
  • 9 pieces lasagna noodles
  • 2 cups marinara sauce
Vegetables
  • 2 cups spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 piece zucchini, sliced
Cheesy Filling
  • 1 cup ricotta-style tofu (or vegan ricotta)
  • 1 cup nutritional yeast for a cheesy flavor
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
Garnish
  • Fresh basil for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  3. In a skillet, sauté the mushrooms and zucchini until they’re soft. Then, stir in the spinach until it wilts.
  4. In a bowl, mix together the ricotta-style tofu, nutritional yeast, garlic powder, onion powder, and sprinkle in some salt and pepper.
Layering
  1. Spread a layer of marinara sauce on the bottom of a baking dish.
  2. Layer 3 lasagna noodles, half of the tofu mixture, half of the sautéed veggies, and another layer of marinara sauce.
  3. Repeat the layering process, finishing off with marinara sauce and a sprinkle of nutritional yeast on top.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until it’s all bubbly.
  3. Allow to cool, garnish with fresh basil, and serve!

Notes

For added fiber and protein, consider using whole wheat or lentil-based noodles. Variations include adding roasted butternut squash or using Mediterranean ingredients like sun-dried tomatoes and olives.