High Protein Butternut Squash Lasagna

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.
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Servings 6

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
Did you make this recipe?Mention @proteindeficient.vegan

Author


Protein Deficient Vegan

Protein Deficient Vegan

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