Description
This High Protein Vegan Lasagna is a nutrient-packed, wholesome dish featuring cooked lentils, a medley of sautéed vegetables, and a creamy tofu mixture layered between whole wheat noodles. Enhanced with Italian herbs and vegan mozzarella, it’s a perfect comfort food option for a plant-based diet, offering rich flavors and satisfying textures while being free from animal products.
Ingredients
Scale
Vegetables and Base
- 2 cups cooked lentils
- 12 oz whole wheat lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
Tofu Mixture
- 1 ½ cups firm tofu
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
Seasonings and Liquids
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 cup unsweetened almond milk
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- Salt to taste
- Pepper to taste
Cheese
- 1 ½ cups vegan mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the lasagna later.
- Cook Noodles: Cook the whole wheat lasagna noodles according to package directions until al dente. Drain and set aside to prevent sticking.
- Sauté Onions: Heat olive oil in a large skillet over medium heat and add chopped onions. Sauté for 3-4 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for 1 more minute, allowing the garlic to release its aroma without burning.
- Cook Spinach: Add chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
- Add Vegetables: Add sliced zucchini, chopped bell pepper, and sliced mushrooms to the skillet. Stir to combine and cook for 5-7 minutes until vegetables begin to soften.
- Season Vegetables: Season the mixture with salt, pepper, dried basil, dried oregano, ground turmeric, and ground paprika. Stir well to evenly distribute the spices.
- Add Lentils: Stir in the cooked lentils, ensuring they are evenly mixed with the vegetables and seasonings.
- Prepare Tofu Mixture: In a separate bowl, crumble the firm tofu and mix in nutritional yeast and lemon juice until well combined.
- Combine Tofu and Veggies: Add the tofu mixture to the skillet with the lentil and vegetable mixture. Stir thoroughly to integrate all components.
- Add Almond Milk: Pour in the unsweetened almond milk and stir the mixture, allowing it to thicken slightly and bind together.
- Prepare Baking Dish: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- First Layer: Lay 4 lasagna noodles over the sauce, overlapping slightly if needed to cover the base evenly.
- Layer Lentil Mixture: Spoon half of the lentil and vegetable mixture over the noodles and spread evenly.
- Second Noodle Layer: Place another layer of noodles on top of the lentil mixture.
- First Tofu Layer: Spread half of the tofu mixture over the noodles, ensuring even coverage.
- Repeat Layers: Add another layer of noodles followed by the remaining lentil and vegetable mixture.
- Final Noodle Layer: Place the last layer of noodles on top and spread the remaining tofu mixture evenly over them.
- Top with Sauce: Cover the tofu layer with the remaining tomato sauce, spreading it out evenly for moisture and flavor.
- Add Vegan Cheese: Sprinkle the vegan mozzarella cheese evenly over the top of the lasagna.
- Initial Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes to cook through and heat evenly.
- Final Bake: Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
- Cool and Serve: Remove the lasagna from the oven and let it cool for about 10 minutes before slicing and serving to allow it to set.
Notes
- You can substitute other vegetables such as eggplant or carrots according to preference.
- Firm tofu is preferred for a better texture in the mixture.
- Ensure noodles are cooked al dente to prevent sogginess after baking.
- For a gluten-free option, substitute whole wheat noodles with gluten-free lasagna noodles.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Optional: add fresh basil or parsley on top before serving for extra freshness.
