High Protein Vegan Lasagne

This High Protein Vegan Lasagne is a wholesome and satisfying plant-based twist on a comfort food classic. Packed with protein-rich ingredients like hearty lentils and creamy tofu ricotta, this gluten-free recipe is perfect for fueling your day without sacrificing flavor. Layers of tender gluten-free lasagne sheets, vibrant spinach, and thinly sliced zucchini are smothered in a rich, aromatic lentil-tomato sauce and topped with a sprinkle of savory vegan parmesan or nutritional yeast. With minimal prep time and a cozy 50-minute bake, this dish is ideal for family dinners, meal prepping, or impressing a crowd with its nutrient-packed goodness. Whether you're vegan, gluten-intolerant, or just looking for a healthy way to enjoy lasagne, this recipe is the ultimate guilt-free comfort food!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 12 sheets Gluten-Free Lasagne Sheets
• 2 tablespoons Olive Oil
• 1 medium Yellow Onion, finely chopped
• 3 cloves Garlic, minced
• 2 cups Brown Lentils, cooked and drained
• 3 cups Tomato Sauce
• 3 tablespoons Nutritional Yeast
• 14 ounces Firm Tofu, pressed and crumbled
• 1 cup Unsweetened Plant-Based Milk
• 2 tablespoons Fresh Lemon Juice
• 4 cups Spinach, finely chopped
• 1 medium Zucchini, thinly sliced lengthwise
• 0.25 cup Vegan Parmesan or Nutritional Yeast
• 1 teaspoon Salt
• 0.5 teaspoon Ground Black Pepper
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of water to a boil and cook the gluten-free lasagne sheets according to the package instructions. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute.

Step 4

Add the cooked lentils to the skillet, followed by the tomato sauce, salt, pepper, dried basil, and dried oregano. Stir well and simmer for 10 minutes. Remove from heat.

Step 5

In a blender or food processor, combine the crumbled tofu, nutritional yeast, plant-based milk, lemon juice, salt, and pepper. Blend until smooth and creamy to create the tofu ricotta.

Step 6

In a separate bowl, mix the tofu ricotta with the chopped spinach until well combined.

Step 7

Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.

Step 8

Spread a thin layer of the lentil-tomato sauce on the bottom of the dish. Lay down 3 lasagne sheets in a single layer on top.

Step 9

Spread 1/3 of the tofu ricotta-spinach mixture on the lasagne sheets, followed by 1/3 of the sauce. Add a layer of thinly sliced zucchini.

Step 10

Repeat this layering process (lasagne sheets, ricotta mixture, sauce, zucchini) until you have three layers, finishing with a layer of lentil sauce on top.

Step 11

Sprinkle the vegan parmesan or nutritional yeast evenly over the top layer.

Step 12

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and slightly golden.

Step 13

Allow the lasagne to rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	3082.8 grams (3082.8g)

Amount per serving	% Daily Value*
Calories	3215

Total Fat 104.40g	134%
Saturated Fat 18.60g	93%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4869mg	212%
Total Carbohydrate 410.50g	149%
Dietary Fiber 72.10g	258%
Total Sugars 41.00g
Protein 167.90g	336%

Vitamin D 100IU	500%
Calcium 3665mg	282%
Iron 43mg	236%
Potassium 5538mg	118%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 20.6%

Carbs: 50.5%