High-Protein Vegan Lasagna

why make this recipe

High-Protein Vegan Lasagna is a delightful twist on a classic comfort food. This dish is perfect for anyone who wants to enjoy a hearty meal without the meat or dairy. Packed with protein from lentils and tofu, it’s a great option for vegans, vegetarians, or anyone looking to cut back on meat. The layers of noodles, savory marinara, and fresh spinach create a filling meal that doesn’t sacrifice flavor. It’s not just healthy; it’s also delicious.

This lasagna is versatile too. You can easily adjust the ingredients based on what you have on hand or your flavor preferences. It’s a great dish for meal prepping or serving to a group of friends and family. Plus, who doesn’t love a warm, cheesy-tasting lasagna that is completely plant-based?

how to make High-Protein Vegan Lasagna

Making High-Protein Vegan Lasagna is straightforward and fun. Follow these steps to create a delicious dish that everyone will enjoy!

Ingredients

• 9 lasagna noodles
• 2 cups cooked lentils
• 2 cups spinach
• 1 cup marinara sauce
• 1 cup tofu, crumbled
• 1 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions and set them aside.
3. In a pan, heat olive oil and sauté the spinach until it wilts down.
4. In a bowl, mix together the lentils, crumbled tofu, nutritional yeast, garlic powder, onion powder, salt, and pepper.
5. Spread a layer of marinara sauce at the bottom of a baking dish.
6. Layer 3 lasagna noodles over the sauce. Next, add half of the lentil mixture, followed by half of the sautéed spinach, and then another layer of marinara sauce.
7. Repeat the layering process until all ingredients are used. Finish with a final layer of marinara sauce on top.
8. Cover the dish with foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15 minutes to get a nice golden finish.
9. Let it cool slightly before you serve it. You can garnish with fresh basil if desired.

how to serve High-Protein Vegan Lasagna

Serving High-Protein Vegan Lasagna is easy. Cut large squares and place them on plates. This dish pairs well with a crisp green salad or some garlic bread on the side. You can also add a sprinkle of nutritional yeast or some fresh basil on top for extra flavor and presentation. If you want to elevate it a bit, serve with a drizzle of olive oil or balsamic reduction.

It’s a great choice for family dinners, potlucks, or meal prepping. People won’t even notice it’s vegan when they take that first bite!

how to store High-Protein Vegan Lasagna

If you have leftovers or want to prepare this dish ahead of time, storing High-Protein Vegan Lasagna is simple.

• Refrigerator: Allow the lasagna to cool at room temperature. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It is best enjoyed within 3-5 days.
• Freezer: For longer storage, you can freeze unbaked or baked lasagna. Just make sure it’s tightly covered in freezer-safe containers or wrapped well. Baked lasagna can last about 2-3 months in the freezer. You can reheat it straight from frozen, just add some time to the baking duration.

tips to make High-Protein Vegan Lasagna

1. Cook the lentils ahead of time: This saves time on the day you make the lasagna.
2. Experiment with spices: Adding Italian herbs like oregano or thyme can enhance the flavor.
3. Use whole-grain noodles: This boosts fiber and makes your lasagna even healthier.
4. Adjust the marinara sauce: For a spicier kick, add red pepper flakes to the sauce.
5. Don’t skip the nutritional yeast: It adds a cheesy flavor without dairy.

variation

You can customize High-Protein Vegan Lasagna to suit your taste:

• Veggies: Feel free to add other vegetables like zucchini, bell peppers, or mushrooms.
• Cheesy Layer: Mix in some vegan cheese for an extra creamy texture.
• Different grains: Instead of lentils, try using quinoa or black beans for a flavor change.
• Noodles: Use gluten-free pasta if you have gluten sensitivities.

FAQs

1. Can I make this lasagna gluten-free?
Yes, just use gluten-free lasagna noodles for the recipe.

2. What can I substitute for lentils?
You can use cooked quinoa or black beans instead if you don’t have lentils.

3. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

4. Can I freeze this lasagna before baking?
Absolutely! Just assemble it completely, cover it well, and freeze. Bake it straight from frozen, adding extra time to the total baking time.

5. Is there a way to make it lower in carbs?
You can use zucchini or eggplant slices in place of traditional lasagna noodles for a lower-carb option.

Chef’s Tip

Always let your lasagna sit for a few minutes after baking. This helps it set and makes it easier to slice. Feel free to experiment with your favorite spices for a unique flavor! Lastly, fresh herbs make a big difference in presentations and taste – don’t skip them!

High-Protein Vegan Lasagna

A delightful twist on a classic comfort food, this vegan lasagna is packed with protein from lentils and tofu while combining rich flavors of marinara and fresh spinach.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

For the lasagna

• 9 noodles lasagna noodles Cook according to package instructions.
• 2 cups cooked lentils Cook lentils ahead of time.
• 2 cups spinach Fresh spinach, sautéed.
• 1 cup marinara sauce Adjust for spiciness if desired.
• 1 cup tofu Crumbled tofu for protein.
• 1 cup nutritional yeast Adds cheesy flavor without dairy.
• 1 tablespoon olive oil For sautéing the spinach.
• 1 teaspoon garlic powder For flavor enhancement.
• 1 teaspoon onion powder For flavor enhancement.
• to taste Salt and pepper Season to taste.
• as needed Fresh basil For garnish, optional.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions and set them aside.
3. In a pan, heat olive oil and sauté the spinach until it wilts down.
4. In a bowl, mix together the lentils, crumbled tofu, nutritional yeast, garlic powder, onion powder, salt, and pepper.

Layering and Baking

1. Spread a layer of marinara sauce at the bottom of a baking dish.
2. Layer 3 lasagna noodles over the sauce. Next, add half of the lentil mixture, followed by half of the sautéed spinach, and then another layer of marinara sauce.
3. Repeat the layering process until all ingredients are used. Finish with a final layer of marinara sauce on top.
4. Cover the dish with foil and bake in the preheated oven for 30 minutes.
5. After that, remove the foil and bake for an additional 15 minutes to get a nice golden finish.
6. Let it cool slightly before you serve it. You can garnish with fresh basil if desired.

Notes

This dish pairs well with a salad or garlic bread. Leftovers can be stored in the refrigerator for 3-5 days or frozen for 2-3 months. Reheat in the oven before serving.