High Protein Vegan Lasagne
Elevate your plant-based dinner game with this High Protein Vegan Lasagne, a dish that’s as nourishing as it is delicious. Featuring gluten-free lasagne sheets layered with a hearty lentil-tomato sauce, creamy tofu ricotta, and vibrant spinach, this recipe delivers a protein-packed twist on a classic comfort food favorite. Thinly sliced zucchini adds a refreshing touch, while a sprinkle of vegan parmesan or nutritional yeast creates an irresistible golden finish. Perfect for feeding a crowd or meal prepping for the week, this lasagne is completely dairy-free, gluten-free, and brimming with wholesome flavors. Ready in just over an hour, it’s the ultimate vegan dinner recipe for anyone seeking indulgence that’s both satisfying and healthy.
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Recipe Information
Ingredients
- 12 sheets Gluten-Free Lasagne Sheets
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Brown Lentils, cooked and drained
- 3 cups Tomato Sauce
- 3 tablespoons Nutritional Yeast
- 14 ounces Firm Tofu, pressed and crumbled
- 1 cup Unsweetened Plant-Based Milk
- 2 tablespoons Fresh Lemon Juice
- 4 cups Spinach, finely chopped
- 1 medium Zucchini, thinly sliced lengthwise
- 0.25 cup Vegan Parmesan or Nutritional Yeast
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil and cook the gluten-free lasagne sheets according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute.
Add the cooked lentils to the skillet, followed by the tomato sauce, salt, pepper, dried basil, and dried oregano. Stir well and simmer for 10 minutes. Remove from heat.
In a blender or food processor, combine the crumbled tofu, nutritional yeast, plant-based milk, lemon juice, salt, and pepper. Blend until smooth and creamy to create the tofu ricotta.
In a separate bowl, mix the tofu ricotta with the chopped spinach until well combined.
Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
Spread a thin layer of the lentil-tomato sauce on the bottom of the dish. Lay down 3 lasagne sheets in a single layer on top.
Spread 1/3 of the tofu ricotta-spinach mixture on the lasagne sheets, followed by 1/3 of the sauce. Add a layer of thinly sliced zucchini.
Repeat this layering process (lasagne sheets, ricotta mixture, sauce, zucchini) until you have three layers, finishing with a layer of lentil sauce on top.
Sprinkle the vegan parmesan or nutritional yeast evenly over the top layer.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and slightly golden.
Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4869 mg | 212% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 41.0 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3665 mg | 282% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 5538 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
