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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.