Nutrition
Calories: 649kcal | Carbohydrates: 52g | Protein: 41g | Fat: 28g | Fiber: 11g
To be honest, this recipe takes awhile to make, but in my opinion, is totally worth it! I mean, have you ever seen a vegan Butternut Squash Lasagna with 27% protein?
The macro magic in this high protein lasagna is from the extra firm tofu used in the homemade ricotta. In general, tofu ricotta is a game changer for any recipe that uses ricotta because those macros are stellar! This recipe makes 6 servings, so it works pretty well for meal prepping.
Servings
Ingredients
Butternut Squash Sauce
- 1/2 onion chopped
- 5 cloves garlic minced
- 4 cups Butternut Squash cubed
- 1 cup soy milk unsweetened
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon rubbed sage
- 1 1/2 tablespoons White Wine Vinegar
- 1 tablespoon of extra virgin olive oil
Mushroom Spinach Filling
- 5 cups baby bella mushrooms chopped
- 1/2 onion chopped
- 8 cups spinach
- 5 cloves garlic mined
- 1 tablespoon White Wine Vinegar
- 1 teaspoon salt
Tofu Ricotta
- 2 blocks extra firm tofu I used Wildwood extra firm high protein tofu
- 10 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 cup soy milk unsweetened
- 1 teaspoon Italian seasoning
- 1 cup vegan Parmesan I used Follow Your Heart
- 1 teaspoon salt
Other
- 9 lasagna noodles
- 3/4 cup Miyokos liquid mozzarella or another vegan mozzarella
Instructions
Butternut Squash Sauce
- Pre-heat oven to 375 ºF
- In a bowl - mix together cubed butternut squash, onion, garlic, salt, Italian seasoning, sage.
- Cook in oven for 25 - 30 minutes until fork tender
- In a blender, combine butternut squash (etc.), soy milk and white wine vinegar until well mixed
Mushroom and spinach mixture
- In a medium-low heat pan, saute mushrooms until most of the liquid is gone
- Add in white wine vinegar, salt and onion. Cook for another 5 minutes
- Add in garlic and saute for another 3- 5 minutes.
- Add in spinach last and cook until it looks like you only added in like five spinach leaves even though you had handfuls and handfuls of spinach
Tofu Ricotta
- In a high powered food processor, mix tofu, nutritional yeast, soy milk, basil, garlic powder until well combined and paste-like (should be similar to ricotta)
- In a bowl, combine the ricotta mixture and vegan Parmesan
Noodles
- Cook noodles per package instructions
Assembly
- Pre-heat oven to 375 F
- Casserole dish - you will need a big one; this is a lot of stuff!
- Spray casserole dish with olive oil so that nothing sticks
- Layer as follows:
- Sauce
- Noodles (should be three across)
- Ricotta
- Sauce
- Mushroom/spinach
- Noodles
- Ricotta
- Sauce
- Mushroom/spinach
- Noodles
- Sauce
- Mozzarella
Bake
- Cook for 40 - 50 minutes until cooked all the way through
- I like to broil for a few minutes at the end to really brown the mozzarella
Equipment
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Notes
- Would recommend working multiple steps at the same time to save time
- I like to broil for a few minutes at the end to really brown the mozzarella
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Author
Protein Deficient Vegan