High Protein Vegan Lasagna

The beauty of this high-protein vegan lasagna is that it doesn’t just offer a hearty, satisfying meal—it’s packed with flavor at every layer. The savory richness of the lentil bolognese sauce, with its deep, umami notes, perfectly complements the creamy tofu ricotta that mimics the indulgence of traditional cheese. The addition of sautéed spinach, fresh herbs, and a touch of garlic brings brightness and balance, cutting through the richness in the best way. As the lasagna bakes, the whole dish melds together into a golden, bubbling masterpiece that fills your kitchen with the most welcoming, mouth-watering aromas.

What I love most about this recipe is how versatile it is. You can switch up the veggies to match whatever’s in season or what you have on hand. Zucchini, mushrooms, or even roasted bell peppers would work beautifully as layers in this lasagna. And don’t get me started on how wonderful the leftovers are! The flavors develop even more after sitting in the fridge for a day or two, making it the perfect make-ahead dish for busy weeknights or a meal prep favorite.

Every bite is a celebration of plant-based ingredients, and what’s even better is that it’s a total crowd-pleaser. Whether you’re serving it to vegan guests or introducing friends and family to a delicious plant-based dinner, this lasagna has a way of surprising everyone with just how satisfying a meatless meal can be. You won’t miss the dairy or the meat one bit!

Key Ingredients in High Protein Vegan Lasagna

This lasagna is made up of carefully selected ingredients that bring both flavor and nourishment to every layer. Packed with plant-based protein and healthy, whole foods, these ingredients work together to create a delicious and hearty meal that feels indulgent while still being wholesome. Let’s take a look at the key components that make this lasagna so special:

• Cooked Lentils: The base of the bolognese sauce, lentils provide a hearty texture and a rich source of protein. Their earthy flavor soaks up the tomato sauce and spices, making every bite deeply satisfying.
• Whole Wheat Lasagna Noodles: These noodles are the perfect vessel for holding all the layers of flavor. The whole wheat variety adds a nutty flavor and extra fiber, making the lasagna even more filling.
• Olive Oil: Used for sautéing vegetables, olive oil adds a subtle richness and helps develop the savory base for the sauce. It also brings healthy fats to the dish.
• Onion: The onion adds depth to the flavor profile with its slightly sweet and savory taste when sautéed. It helps form the aromatic foundation for the lentil bolognese sauce.
• Garlic: Minced garlic brings that bold, aromatic punch that elevates any savory dish. It pairs beautifully with the onions and adds an irresistible fragrance to the sauce.
• Spinach: This leafy green adds color and a fresh, earthy flavor. It’s also a nutritional powerhouse, packed with vitamins and minerals that balance out the richness of the other ingredients.
• Zucchini: Sliced zucchini adds a mild, slightly sweet flavor and a soft texture that complements the other vegetables. It also helps to keep the lasagna moist without being too heavy.
• Bell Pepper: Chopped bell pepper introduces a burst of color and sweetness to the dish. Its slightly tangy taste enhances the veggie layers and brings some brightness to the bolognese sauce.
• Mushrooms: Mushrooms bring a savory, umami flavor that adds depth to the sauce. Their meaty texture makes them a great addition to a plant-based lasagna.
• Firm Tofu: The tofu serves as the base for the ricotta. When blended, it creates a creamy, slightly tangy texture that mimics traditional ricotta, providing plant-based protein and richness.
• Nutritional Yeast: This vegan pantry staple is used to add a cheesy, savory flavor to the tofu ricotta. It’s also packed with B vitamins, making it a nutritional bonus.
• Dried Basil: A classic herb in Italian cooking, dried basil adds a sweet, slightly peppery aroma that pairs perfectly with the tomato sauce and lentils.
• Dried Oregano: Another staple herb that brings a robust, earthy flavor to the bolognese sauce. It complements the basil and enhances the overall savory taste.
• Ground Turmeric: Turmeric not only adds a beautiful golden color to the ricotta mixture but also brings a warm, slightly bitter flavor that balances out the richness of the tofu and vegetables.
• Ground Paprika: Paprika adds a mild smokiness and a hint of sweetness to the dish. It helps round out the flavor profile of the bolognese sauce, giving it a little extra warmth.
• Unsweetened Almond Milk: Almond milk is used to create a smooth, creamy texture in the ricotta. It’s mild in flavor, allowing the spices and tofu to shine through without being overpowering.
• Tomato Sauce: The tomato sauce is the base for the lentil bolognese sauce, adding acidity and sweetness. It ties everything together with its rich, comforting flavor.
• Vegan Mozzarella Cheese: This dairy-free cheese melts beautifully, creating that gooey, cheesy layer on top of the lasagna. It’s also great for adding a bit of creaminess to the dish.
• Tomato Paste: A small but mighty ingredient, tomato paste intensifies the tomato flavor in the sauce, bringing a concentrated richness that deepens the overall flavor.
• Lemon Juice: The lemon juice brightens up the ricotta mixture, giving it a fresh, zesty note that cuts through the richness of the tofu and adds balance.
• Salt and Pepper: These basic seasonings are essential to bring all the flavors together. Salt enhances every ingredient, while pepper adds a subtle heat that elevates the taste profile.

Each of these ingredients plays an important role in creating a lasagna that’s both flavorful and nourishing. Together, they build a dish that’s hearty, creamy, and full of layers of taste.

How to Make High Protein Vegan Lasagna

Serving Suggestions for High Protein Vegan Lasagna

Pair with a Fresh Salad
The richness of this lasagna pairs wonderfully with a crisp, refreshing salad. Try a simple mix of arugula, cherry tomatoes, and cucumber with a lemon vinaigrette. The tangy dressing cuts through the hearty layers of the lasagna and balances the flavors, making every bite even more delightful. Plus, you get that extra burst of freshness to brighten up your plate!

Serve with Garlic Bread
If you want to go all out (and who wouldn’t?), a slice of warm, crunchy garlic bread is the perfect companion. The crispy, buttery (vegan, of course!) edges with that garlicky kick are just what you need to scoop up any extra sauce left on your plate. It’s comfort food at its finest.

Top with Fresh Basil or Parsley
For an extra touch of color and flavor, sprinkle fresh basil or parsley over the lasagna just before serving. The aromatic herbs bring a burst of freshness that perfectly complements the savory, rich layers of the dish. It’s that little detail that makes the whole meal feel special and inviting.

How to Store High Protein Vegan Lasagna

Once you’ve enjoyed your lasagna, you may have some leftovers (lucky you!), and knowing how to store them properly ensures they stay just as delicious when you’re ready to dive in again. The best way to store this high-protein vegan lasagna is in an airtight container. Simply let the lasagna cool to room temperature before covering it up. This helps preserve the texture and prevents condensation from forming, which can make the noodles soggy.

If you’re planning to eat the leftovers within a few days, just pop the container in the fridge. It’ll stay fresh for about 3-4 days, and you’ll notice the flavors will have deepened even more. When you’re ready for your next serving, just reheat it in the oven for a few minutes until it’s warm and bubbly again—like a fresh-out-of-the-oven treat.

For longer storage, you can freeze the lasagna. Just make sure it’s fully cooled before wrapping it up in plastic wrap or foil, then place it in a freezer-safe container or bag. It’ll keep for up to 3 months, and when you’re craving that comforting, cheesy goodness, all you need to do is thaw it in the fridge overnight and bake it for 25-30 minutes at 375°F until it’s hot all the way through. This makes for a perfect meal prep option when you’re in the mood for something hearty but don’t have the time to cook from scratch.

Conclusion

And there you have it—your new go-to recipe for high-protein vegan lasagna! Whether you’re a seasoned home cook or just dipping your toes into the world of plant-based meals, this lasagna is sure to impress. From the savory lentil bolognese to the creamy tofu ricotta, every bite is a comforting celebration of flavors and textures. The best part? It’s a dish that’s as versatile as it is satisfying, so feel free to get creative with the veggies and make it your own!

I hope this recipe brings a little extra warmth to your kitchen, and I’d love to hear how it turns out for you! If you make it, don’t hesitate to share your thoughts, feedback, or any tweaks you made to the recipe. I’m always here for questions or to chat about what worked (or didn’t) in your version of this cozy, nourishing dish.

Enjoy every bite, and happy cooking!

Print Recipe

High Protein Vegan Lasagna

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 30 mins

Calories: 450

Description

This High Protein Vegan Lasagna is a mouthwatering twist on a classic! Layers of savory lentil Bolognese, creamy cashew ricotta, and tender pasta come together in perfect harmony, packed with plant-based goodness and bursting with bold, hearty flavors.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups cooked lentils

• 12 oz whole wheat lasagna noodles

• 1 tablespoon olive oil

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 cups spinach, chopped

• 1 zucchini, sliced

• 1 bell pepper, chopped

• 1 cup mushrooms, sliced

• 1 ½ cups firm tofu

• 1 tablespoon nutritional yeast

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon ground turmeric

• 1 teaspoon ground paprika

• 1 cup unsweetened almond milk

• 1 cup tomato sauce

• 1 ½ cups vegan mozzarella cheese

• 1 tablespoon tomato paste

• 1 tablespoon lemon juice

• Salt to taste

• Pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the whole wheat lasagna noodles according to the package instructions, then drain and set aside.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened.
5. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring occasionally.
6. Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.
7. Add the sliced zucchini, chopped bell pepper, and sliced mushrooms to the skillet.
8. Stir the vegetables and cook for 5-7 minutes, or until they begin to soften.
9. Season the vegetables with salt, pepper, dried basil, dried oregano, ground turmeric, and ground paprika.
10. Add the cooked lentils to the skillet and stir to combine.
11. In a separate bowl, crumble the firm tofu and mix it with the nutritional yeast and lemon juice.
12. Add the tofu mixture to the skillet and stir until everything is well combined.
13. Pour the unsweetened almond milk into the skillet and stir again, allowing the mixture to come together and thicken.
14. Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
15. Layer 4 lasagna noodles over the sauce, overlapping slightly if necessary.
16. Spoon half of the lentil and vegetable mixture over the noodles and spread it evenly.
17. Add another layer of noodles on top of the lentil mixture.
18. Spread half of the tofu mixture over the noodles and spread it out evenly.
19. Repeat the layering process with another set of noodles, followed by the remaining lentil and vegetable mixture.
20. Add a final layer of noodles on top and spread the remaining tofu mixture evenly over the noodles.
21. Top the lasagna with the remaining tomato sauce and spread it out evenly.
22. Sprinkle the vegan mozzarella cheese evenly over the top of the lasagna.
23. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
24. After 25-30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
25. Remove the lasagna from the oven and let it cool for about 10 minutes before slicing and serving.

Note

• Make sure to cook the lentils ahead of time or use canned lentils for convenience.
• For a creamier texture, blend the tofu mixture with a bit more almond milk.
• To reduce cooking time, consider using pre-cooked lasagna noodles.
• Feel free to swap out the vegetables with others you prefer, like eggplant or carrots.
• For a crispier top, broil the lasagna for 1-2 minutes after baking.

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