Nutrition
Calories: 654kcal | Carbohydrates: 52.3g | Protein: 41.2g | Fat: 27.7g | 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
Track this on My Fitness Pal searching:
PDV High Protein Butternut Squash Lasagna
- 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
Did you make this recipe?Mention @proteindeficient.vegan
If you want to make this soy-free, you could use soy-free tofu – I’ve seen pumpkin seed tofu, fava bean tofu and chickpea tofu! You would also need to use a different plant-based milk as well.
Ingredients
Butternut Squash Sauce
- Onion – I prefer to use yellow, white or sweet onions for this recipe.
- Garlic – I use fresh garlic, because I’m picky and I think it tastes better. But you can use pre-minced garlic to save some time!
- Butternut Squash – fresh or frozen butternut squash will work equally well for this recipe!
- Soy milk – this is my personal favorite plant-based milk, but you can use your favorite!
- Salt, Italian seasoning, rubbed sage
- White Wine Vinegar – if you don’t have white wine vinegar, another mild vinegar could also work like apple cider vinegar!
- Extra virgin olive oil
Mushroom Spinach Filling
- Mushrooms – I used Baby Bella Mushrooms, but any mild mushroom would work great.
- Onion
- Spinach – I used fresh. If you want to use frozen, don’t use 8 cups LOL. I think it would be more like 1 cup of frozen spinach if you’re going that route.
- Garlic
- White Wine Vinegar
- Salt
Tofu Ricotta
- Extra/Super Firm Tofu – Super Firm Tofu comes vacuum packed and doesn’t need to be pressed. If you’re using extra firm tofu, you’ll need to press it before using it to drain off some of the excess water. If you don’t have a tofu press, some heavy books will also work. What else are college textbooks for?
- Nutritional yeast – if you’re newer to plant-based/non-dairy cooking, nutritional yeast is often used to add a cheesy flavor to recipes. Nutritional yeast can be found at most grocery stores, and since it’s shelf-stable, it can also be bought online. There are two types of nutritional yeast – fortified (with B12) and non-fortified (without B12) – either works for this recipe; personal preference!
- Garlic powder, basil, Italian seasoning, salt
- Soy Milk
- Vegan Parmesan – I used Follow Your Heart because it’s my fav!
Other
- Lasagna noodles – I used the kind that you pre-cook. If you’re going to use the ones you use dry, you may need to add more moisture/water to your sauce.
- Vegan mozzarella – I love Miyokos Liquid Mozzarella for this! It browns like real cheese!
Instructions
Butternut Squash Sauce
- Pre-heat the oven to 375 ºF.
- Dice the onion, mince the garlic (and cube the butternut squash if not frozen).
- In a bowl – mix together cubed butternut squash, onion, garlic, salt, Italian seasoning, sage.
- Cook in the oven for 25 – 30 minutes until fork tender.
- In a blender, combine the cooked butternut squash (and everything else you oven roasted), soy milk and white wine vinegar until well mixed and creamy.
Mushroom and Spinach Mixture
- Clean and chop mushrooms.
- In a medium-low heat pan, saute the mushrooms until most of the liquid is gone.
- Add in the white wine vinegar, salt and onion. Cook for another 5 minutes, stirring regularly to avoid burning/sticking.
- Add in garlic and saute for another 3- 5 minutes. Stir to avoid burning.
- 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
- If you’re using extra firm tofu, make sure to press the tofu ahead of time.
- 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 the noodles per package instructions.
Assembly
- Pre-heat the oven to 375 F.
- You will need a big Casserole dish – this is a lot of stuff!
- Spray the 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.
Silly Little Haiku
Garfield’s favorite
Cats are known to like pasta
It is just science
Author
Protein Deficient Vegan
