High Protein Vegan Lasagna
Nutrition
Calories: 473kcal | Carbohydrates: 40.7g | Protein: 30.7g | Fat: 20.5g | Fiber: 7.3g
Lasagna, but make it high protein! The magic is in the tofu ricotta which is a game changer for any recipe that uses ricotta because those macros are stellar! This recipe makes 8 servings, so it works pretty well for meal prepping.
Servings
Ingredients
Mushroom Spinach Filling
- 6 cup Baby Bella Mushrooms chopped
- 1/2 Onion chopped
- 4 cup Baby Spinach, fresh
- 5 cloves Garlic mined
- 1 tbsp White Wine Vinegar
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Tofu Ricotta
- 32 oz Super/Extra Firm Tofu
- 10 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1/2 tsp Basil
- 1/2 cup Soy Milk unsweetened
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1 cup Vegan Parmesan I used Follow Your Heart shredded parm
Other
- 10-12 Lasagna Noodles
- 1 cup Vegan Shredded Mozzarella I used Follow Your Heart
- 40 oz Pasta Sauce (whatever your favorite is, or you can make homemade - I did not, b/c I'm lazy)
Instructions
Mushroom and spinach mixture
- In a medium-low heat pan, cook onions until translucent. Add in garlic and cook for another 2-3 minutes.
- Add mushrooms and continue cooking until most of the liquid is gone.
- Add in white wine vinegar and seasoning listed above. Cook for another 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, and seasonings listed above until well combined and paste-like (should be similar to ricotta).
- Mix in the vegan parm!
Noodles
- Cook noodles per package instructions.
Assembly
- Pre-heat oven to 375 F (191 C).
- Casserole dish - you will need a big one; this is a lot of stuff!
- Spray casserole dish with olive oil so that nothing stick.
- Layer as follows:
- Sauce
- Noodles (should be three across)
- Ricotta
- Mushroom/spinach
- Sauce
- Mozzarella
- Noodles
- Ricotta
- Mushroom/spinach
- Sauce
- Mozzarella
- Noodles
- Sauce
- Mozzarella
Bake
- Cook for 35 - 40 minutes until cooked all the way through; cover with aluminum foil.
- Remove foil and broil for a few minutes at the end to really brown the parmesan.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Vegan 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
