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high protein vegan lasagna

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!
4.34 from 3 votes
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Prep Time 40 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8 servings
Calories 640 kcal

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!

Nutrition

Serving: 1serveCalories: 640kcalCarbohydrates: 70gProtein: 29gFat: 28gSaturated Fat: 6.1gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 8.6gSodium: 1197mgPotassium: 969mgFiber: 14.5gSugar: 12gVitamin A: 878IUVitamin C: 85mgCalcium: 317mgIron: 8mg
Keyword christmas recipes, healthy holiday recipe, high protein, lasagna
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