High Protein Vegetarian Lasagne
Packed with plant-based protein and bursting with flavor, this High Protein Vegetarian Lasagne is a nutritious and hearty twist on a classic comfort food. Layers of tender whole wheat lasagne sheets are nestled between a rich, savory lentil-tomato filling, creamy ricotta-Parmesan blend, vibrant baby spinach, and gooey mozzarella cheese. Perfect for vegetarians or anyone looking for a protein-rich, meat-free dinner, this lasagne is easy to make and ideal for meal prepping. With a quick 25-minute prep time and baked to golden perfection in under an hour, it’s an excellent go-to dish for family dinners, gatherings, or meal prep. Serve hot and garnish with fresh basil leaves for an extra touch of freshness. Healthy, hearty, and delicious—this vegetarian lasagne will quickly become a household favorite!
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Recipe Information
Ingredients
- 12 sheets lasagne sheets (preferably whole wheat)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups canned lentils, drained and rinsed
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 cups baby spinach, chopped
- 2 cups low-fat ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagne sheets according to the package instructions, then drain and lay them flat on parchment paper to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
Stir in the canned lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
Reduce the heat and stir in the chopped baby spinach. Cook for another 2 minutes, or until the spinach wilts. Remove from heat and let the filling cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until smooth and set aside.
Spread a thin layer of the lentil-tomato sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
Place a single layer of lasagne sheets over the sauce. Spread a layer of the ricotta mixture on top, followed by a layer of the lentil-tomato sauce and a sprinkle of shredded mozzarella cheese.
Repeat this layering process (lasagne sheets, ricotta mixture, lentil-tomato sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of mozzarella on top.
Cover the lasagne with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagne cool for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
4926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 6644 mg | 289% | |
| Total Carbohydrate | 613.7 g | 223% | |
| Dietary Fiber | 104.1 g | 372% | |
| Total Sugars | 56.6 g | ||
| Protein | 278.8 g | 558% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4216 mg | 324% | |
| Iron | 58.6 mg | 326% | |
| Potassium | 7924 mg | 169% | |
*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.
