High Protein Vegetarian Lasagna
This high protein vegetarian lasagna is perfect for a weekend lunch or dinner! It’s naturally protein-rich, has a ton of veggies, is eggless, gluten free, healthy, and tastes absolutely delicious!
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At 6-8 portions, it’s perfect as a family meal and it works great as a post-workout meal too!
High-Protein Vegan Lasagna
This is the perfect healthy comfort food lunch or dinner. I use mung bean pasta but you can sub for traditional lasagna pasta if you prefer. I feel mung bean pasta gives this recipe a modern twist and makes it more filling and nutritious. I love this lasagna because it’s:
Healthier than most lasagna recipes I’ve seen. The pasta I use has one ingredient, simple.
Super easy to make and you can make it in a pot for a faster version. Details down below.
Ingredients are mostly whole foods.
It’s packed with protein to use it as a post-workout meal, which I did!
Ingredients
Mung bean pasta (or traditional lasagna pasta)
Red lentils
Mushrooms
Onion
Tomatoes
Marinara sauce
Roasted tomatoes
Garlic Powder
Dry oregano
Chard
Olive oil
Vegan cheese sauce
I get mung bean pasta at Whole Foods. It’s my favorite pasta. If you prefer to use lasagna pasta but want to stay gluten free, you could use Chickpea lasagna pasta or brown rice lasagna pasta.
Lentils: While I use red lentils for this recipe, any type of lentil works. I make a lentil mushroom bolognese that goes into this lasagna and it makes it extra tasty.
Mushrooms: I used fresh oyster mushrooms from the farmers market. They go so well in the bolognese, however I have also used cremini mushrooms, portobello mushrooms, and shiitake mushrooms for the bolognese and they all worked great too.
Garlic powder: I use either fresh garlic or garlic powder, depending on what I’ve got available. Both work great, so use whatever you have.
How to Make High Protein Lasagna?
You need a couple of pots, a saucepan and a baking pan.
Chop the onion and mushrooms, warm up a saucepan with olive oil, sauté the onion for 7 minutes, add the mushrooms, salt, oregano, and cook for another two minutes while stirring a few times.
Cook the pasta following package instructions.
Cook the red lentils and set aside, or use cans if you prefer.
Add the cooked red lentils to the onion mushroom mix, add the marinara sauce, roasted tomatoes, stir and cook for another 2-3 minutes and your bolognese is done.
Preheat oven at 360F.
Grease a baking pan with a tiny bit of olive oil.
Start assembling your lasagna! First add a layer of pasta, then a layer with half of the bolognese sauce, next some fresh chard leaves, half of the tomato slices, half of the cheese sauce, repeat one more time.
Put it in the oven for 30-35 minutes.
Let cool down a few minutes and serve.
This High Protein Vegetarian Lasagna Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most lasagna recipes I’ve seen
Packed with protein
Easy to make
Amazing as lunch, dinner, or as a post-workout meal
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!
High Protein Vegetarian Lasagna
TThis high protein vegetarian lasagna is perfect for a weekend lunch or dinner! It’s naturally protein-rich, has a ton of veggies, is eggless, gluten free, healthy, and tastes absolutely delicious!
Ingredients (US Customary)
- 8 oz mung bean pasta (or lasagna pasta)
- 2 cups cooked red lentils
- 1 medium yellow onion (6.15 oz)
- 6 oz mushrooms
- 1 large fresh tomato (0.65 lbs)
- 1 cup marinara sauce
- 1 can diced and fire roasted tomatoes (14.5 oz)
- 4 large chard leaves
- 2 tsp garlic powder (or 3 fresh garlic cloves)
- 2 tsp dry oregano
- 1 1/2 tsp salt
- 1 cup vegan cheese sauce (see notes below if you prefer to make it)
Ingredients (Metric)
- 227 grs mung bean pasta (or lasagna pasta)
- 320 grs cooked red lentils
- 1 medium yellow onion (175 grs)
- 171 grs mushrooms
- 1 large fresh tomato (292 grs)
- 250 grs marinara sauce
- 1 can diced and fire roasted tomatoes (411 grs)
- 4 large chard leaves
- 2 tsp garlic powder (or 3 fresh garlic cloves)
- 2 tsp dry oregano
- 1 1/2 tsp salt
- 256 grs vegan cheese sauce (see notes below if you prefer to make it)
Instructions
- Chop the onion and mushrooms into small cubes, warm up a saucepan with olive oil, sauté the onion for 7 minutes, add the mushrooms, salt, oregano, and cook for another two minutes while stirring a few times.
- Cook the pasta following package instructions.
- Cook the red lentils and set aside. (Or use cans if you prefer.)
- Add the cooked red lentils to the onion mushroom mix then add the marinara sauce and roasted tomatoes, stir and cook for another 2-3 minutes and your bolognese is done.
- Preheat oven at 360F (182C).
- Grease a baking pan with a tiny bit of olive oil, I used a 9"x13" pyrex baking pan.
- Start assembling your lasagna! First add a layer of pasta, then a layer with half of the bolognese sauce, next some fresh chard leaves, half of the tomato slices, and half of the cheese sauce. Repeat one more time.
- Optional add some extra olive oil on top.
- Put it in the oven for 30-35 minutes and enjoy.
- For the no-baked faster option, just add everything except the cheese sauce to the bolognese pot and cook for another 5-7 minutes. If you are using lasagna pasta you want to chop it up a bit before adding it to a pot. Turn off the stove, and pour the cheese sauce on top.
- Let cool down a few minutes and serve.
Notes
Pasta: I get mung bean pasta at Whole Foods. It’s my favorite pasta. If you prefer to use traditional lasagna pasta but want to stay gluten free, you could use Chickpea lasagna pasta or brown rice lasagna pasta.
Vegan Cheese Sauce Recipe: If you want to make your cheese sauce, here is the one I made for this lasagna. In the food processor mix 1 cup cashew pieces, 2 cups raw cauliflower chunks, 1/3 cup nutritional yeast, 2 tbsp apple cider vinegar, 1/2 cup water (+ or -), 2 tsp dry oregano, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked chili powder, 3/4 tsp turmeric, and 1 tsp salt. Process until smooth.
Lentils: While I use red lentils for this recipe, any type of lentil works. I make a lentil mushroom bolognese that goes into this lasagna and it makes it extra tasty.
Mushrooms: I used fresh oyster mushrooms from the farmers market. They go so well in the bolognese, however I have also used crimini mushrooms, portobello mushrooms, and shiitake mushrooms for the bolognese, and they all worked great too.
Garlic powder: I use either fresh garlic or garlic powder, depending on what I've got available. Both work great, so use whatever you have.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 348 | ||
| % Daily Value* | ||
| Total Fat 6g | 10% | |
| Saturated Fat 1.7g | 9% | |
| Total Carbohydrates 55g | 22% | |
| Fiber 11g | 40% | |
| Sugar 8g | 20% | |
| Protein 14g | 18% | |
*Values are based on a 2000 calorie diet.
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