High-Protein Vegan Lasagna
This delightful High-Protein Vegan Lasagna combines layers of hearty vegetables and creamy tofu ricotta, making it a delicious and healthy meal perfect for any dinner.
Ingredients
Lasagna Ingredients
- 9 pieces lasagna noodles Standard width noodles
- 2 cups spinach, chopped Fresh spinach preferred
- 1 cup mushrooms, sliced Any mushrooms will work
- 1 cup zucchini, sliced Can substitute with other veggies
- 1 cup ricotta-style tofu (or vegan ricotta) Creamy texture preferred
- 2 cups marinara sauce Store-bought or homemade
- 1 cup nutritional yeast Adds cheesy flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- to taste Fresh basil for garnish Adds fresh flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, sauté the mushrooms and zucchini until soft; then stir in the spinach until wilted.
- In a bowl, mix together the ricotta-style tofu, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Assembly
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half of the tofu mixture, half of the sautéed vegetables, and another layer of marinara sauce.
- Repeat layering, finishing with marinara sauce and a sprinkle of nutritional yeast on top.
Baking
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 10-15 minutes until bubbly.
- Allow to cool, garnish with fresh basil, and serve!
Notes
Store leftovers in the fridge for 3-5 days, or freeze for up to 3 months. Reheat at a low temperature for even warming. Consider adding homemade marinara or swapping in favorite veggies for variations.