High Protein Vegan Lasagna
This is the ultimate high protein vegan lasagna. It is packed with delicious cheesy gooey textures from the vegan ricotta to the creamy bechamel sauce this is a main that will NOT disappoint! It’s packed with veggies, lentils, and topped with a layer of vegan cheese. Perfect to serve a large crowd or over the holidays, this is a meal that will impress any guest! Plus it’s loaded with 30g of protein per serve!
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Why you’ll love this recipe
Packed with protein: This entire lasagna is packed with 231g of plant based protein. Most of the protein comes from the vegan ricotta that is SO good you’ll want to eat it by the spoon!
Great for serving a crowd: This massive lasagna makes 8-10 servings so it’s a great dish to use while hosting or over the holidays!
100% dairy free: This high protein vegan lasagna is completely dairy free, but you’d never know it. We’re bringing together a vegan ricotta, vegan bechamel and vegan cheese to bring in that gooey texture. Trust me, you won’t believe it’s dairy free!
Secretly packed with veggies: This lasagna is packed with 6 different veggies, although you’d never guess it, making it a healthy option to serve your family for a weeknight dinner!
Great for meal prep: This lasagna stores in the fridge for up to 6 days so you can have meals ready all week long!
How to make your high protein vegan lasagna
I know lasagna may sound intimidating but trust me it’s not as bad as it seems and I’m going to walk you through every step of the way! Really all you need for this recipe is your tomato sauce, ricotta and bechamel sauce. Starting with the tomato sauce.
Make your tomato sauce
Make your tomato sauce by first chopping up all of your veggies. This will help you move quickly while cooking. I like to use my veggie chopper which I found on amazon which cuts veg into uniform pieces in a fraction of the time.
Saute your veg starting with the onion. Cook for about 5 minutes until translucent then add in your garlic and the rest of your veg. Cook for until soft, about 7-10 minutes.
Add in your tomato sauce, basil and chili flakes and season to taste with salt and pepper. Leave to simmer while you make the ricotta and bechamel sauce.
Prepare your ricotta and bechamel sauce and once completed mix in lentils and remove from heat.
Make your Ricotta
Make the ricotta by adding all ingredients into a blender and blend until smooth, scraping down the sides as needed.
Thaw your frozen spinach then squeeze out all the juice with your hands then mix it into your ricotta.
Make the Bechamel Sauce
Make the bechamel sauce by heating up your oil in a small pot. Next, mix in your flour and whisk for 2 minutes. Add in your almond milk and wisk to combine then bring to a boil and simmer until it thickens, about 5-7 minutes.
Remove from the heat then season to taste and add your nutmeg. The sauce will continue to thicken as it cools.
Assemble your high protein vegan lasagna
Grab a large baking dish and assemble in this order below. Try and split up the tomato sauce evenly and ensure the noodles are fully covered so they will cook.
Start with tomato sauce, noodles, tomato sauce, half the bechamel sauce, noodles, one thick layer of ricotta using the whole batch, noodles, tomato sauce, bechamel, vegan cheese.
Cover with tin foil then bake at 375f for 40 minutes. Uncover and bake for a further 20-30 minutes or until the top has crisped up slightly. Mine took 30 minutes. Just ensure to watch the lasagna carefully near the end so the top doesn’t burn!
Serve and enjoy!
Do I need to use Oven Ready Lasagna Noodles?
While this recipe used oven-ready or express noodles you can also use regular noodles. Just keep in mind you will have to pre boil the noodles and also use less tomato sauce as the noodles will not absorb as much liquid. I used oven-ready for convenience to save an extra step although if you’d like to pre cook the noodles yourself you can do this as well!
Tips from Steph
Swap up the Veggies. Feel free to swap the veggies for the tomato sauce with whatever you have on hand!
Use fresh spinach instead of frozen. If using fresh spinach cook in a pan to wilt and once cooled squeeze with your hands to release the water. Weather using frozen or fresh you’ll want to ensure you get most of the liquid out!
Make sure to use accurate measurements provided for the bechamel sauce to ensure you get the right thickness.
Make it gluten free. Swap lasagna noodles for gluten free lasagna noodles and all purpose flour for your favourite gluten free flour.
Make it soy free. Omit the vegan ricotta to make this recipe soy free. You can also make your ricotta out of cashews instead of tofu.
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High Protein Vegan Lasagna
Ingredients
- 350 g Oven Ready Lasagna Noodles ensure they are oven ready or the noodles will not cook properly
- 1 cup Vegan Cheese Shreds I used a mix of cheddar and mozzarella
For the Tomato Sauce
- 1 Onion
- 6 cloves Garlic
- 1/2 Large Eggplant
- 2 Zucchini
- 2 Bell Peppers
- 1 tsp Basil
- 1/8 – 1/4 tsp chili flakes optional, for heat
- 1500 ml Pasta Sauce I like the brand Raos
- 1 can Lentils about 1.5 cups
For the High Protein Ricotta
- 2 blocks Extra Firm Tofu 800g
- Juice of 2.5 Lemons
- 1/2 cup Nutritional Yeast
- 1.5 tsp Salt
- 500 g Frozen and Thawed Spinach
For the Bechamel Sauce
- 6 tbsp Olive Oil
- 5 tbsp All Purpose Flour
- 3 cups Almond Milk
- Salt and Pepper to Taste
- 1/8 tsp Nutmeg
Instructions
Make Tomato Sauce
- Start by making your tomato sauce. First chop up all of your vegetables into small pieces. I used my vegetable chopper to make them all even in size.
- Saute your onion until translucent, then add in your garlic and the rest of your veggies and cook for another 7-10 minutes until softened.
- Add in your tomato sauce, basil and chili flakes and season to taste with salt and pepper. Leave to simmer while you make the ricotta and bechamel sauce. Leave the lentils for now you will add them in at the end.
Make the High Protein Ricotta
- Make the ricotta by adding all ingredients into a blender and blend until smooth, scraping down the sides as needed.
- Thaw your frozen spinach then squeeze out all the juice with your hands then mix it into your ricotta.
Make the Bechamel Sauce
- Make the bechamel sauce by heating up your oil in a small pot. Next, mix in your flour and whisk for 2 minutes. Add in your almond milk and whisk to combine then bring to a boil and simmer until it thickens, about 5-7 minutes.
- Remove from the heat then season to taste and add your nutmeg. The sauce will continue to thicken as it cools.
- Once the bechamel sauce is completed mix the lentils into your tomato sauce then you're ready to assemble!
Assembly and Baking Instructions
- Grab a large baking dish and assemble in the order below. Try and split up the tomato sauce evenly and ensure each layer of noodles are fully covered so they cook properly.
- Start with tomato sauce, noodles, tomato sauce, half the bechamel sauce, noodles, one thick layer of ricotta using the whole batch, noodles, tomato sauce, bechamel, vegan cheese.
- Cover with tin foil then bake at 375f for 40 minutes.
- Remove the foil and bake for a further 20-30 minutes or until the top has crisped up slightly. Mine took 30 minutes. Just ensure to watch the lasagna carefully near the end so the top doesn't burn!
- Serve and enjoy!