Protein-rich vegan lasagna – That Vegan Babe

It’s the ultimate protein-rich vegan lasagna. It’s full of delicious gooey cheesy textures, from the vegan ricotta to the creamy béchamel sauce, this is a main dish that will NOT disappoint! It’s filled with vegetables, lentils and topped with a layer of vegan cheese. Perfect for serving a large crowd or during the holidays, this is a meal that will impress all guests! Plus, it contains 30g of protein per serving!

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Why you will love this recipe

Full of protein: This whole lasagna contains 231 g of plant-based protein. Most of the protein comes from the vegan ricotta which is SO good you’ll want to eat it by the spoonful!

Ideal for serving a crowd: This massive lasagna makes 8-10 servings, so it’s a great dish to use at a party or during the holidays!

100% dairy free: This protein-rich vegan lasagna is completely dairy-free, but you’d never know it. We bring together vegan ricotta, vegan béchamel and vegan cheese to bring that gooey texture. Trust me, you won’t believe it’s dairy free!

Secretly filled with vegetables: This lasagna contains 6 different vegetables, although you’ll never guess it, making it a healthy option to serve to your family for a weeknight dinner!

Ideal for meal preparation: This lasagna keeps in the refrigerator for up to 6 days so you can meal prep all week long!

Slice of Lasagna

How to Make Your Protein-Rich Vegan Lasagna

I know lasagna can seem intimidating, but trust me, it’s not as bad as it seems and I’ll walk you through every step of the process! Really, all you need for this recipe is your tomato sauce, ricotta, and béchamel sauce. Starting with the tomato sauce.

Prepare your tomato sauce

Prepare your tomato sauce by first cutting all your vegetables. This will help you move quickly while cooking. I like to use my vegetable chopper which I found on Amazon that cuts vegetables into uniform pieces in a fraction of the time.

Brown your vegetables starting with the onion. Cook for about 5 minutes until translucent, then add your garlic and the rest of your vegetables. Cook until tender, about 7 to 10 minutes.

Add your tomato sauce, basil and chili flakes and season to taste with salt and pepper. Let it simmer while you prepare the ricotta and béchamel sauce.

make tomato sauce

Prepare your ricotta and béchamel sauce and once finished, add the lentils and remove from the heat.

Prepare your Ricotta

Make the ricotta adding all ingredients to a blender and blend until smooth, scraping down the sides as needed.

make vegan ricotta

Thaw your frozen spinach then squeeze all the juice with your hands and mix it with your ricotta.

Prepare the béchamel sauce

Make the béchamel sauce by heating your oil in a small saucepan. Next, add your flour and whisk for 2 minutes. Add your almond milk and whisk, then bring to a boil and simmer until thickened, about 5 to 7 minutes.

Remove from the heat then season to taste and add your nutmeg. The sauce will continue to thicken as it cools.

make vegan béchamel sauce

Assemble your protein-rich vegan lasagna

Take a large baking dish and assemble in this order below. Try to divide the tomato sauce evenly and make sure the noodles are completely covered so they cook.

Start with tomato sauce, noodles, tomato sauce, half béchamel sauce, noodles, a thick layer of ricotta using the whole lot, noodles, tomato sauce, béchamel sauce, vegan cheese.

layer vegan lasagna
protein-rich vegan lasagna layers

Cover with foil then bake at 375f for 40 minutes. Uncover and bake for another 20 to 30 minutes or until the top is slightly crisp. Mine took 30 minutes. Just be sure to watch the lasagna carefully towards the end so the top doesn’t burn!

make protein-rich vegan lasagna

Serve and enjoy!

Should I use oven-ready lasagna noodles?

Although this recipe uses oven-ready or quick noodles, you can also use regular noodles. Just keep in mind that you will need to pre-boil the noodles and also use less tomato sauce because the noodles won’t absorb as much liquid. I used oven-ready noodles for convenience to save an extra step, but if you want to pre-cook the noodles yourself, you can do that too!

Steph’s Tips

Swap the veggies. Don’t hesitate to swap vegetables for tomato sauce with whatever you have on hand!

Use fresh spinach rather than frozen. If using fresh spinach, cook it in a pan to wilt and once cooled, squeeze it with your hands to release the water. Whether frozen or fresh, you want to make sure you extract most of the liquid!

Be sure to use the precise measurements provided for the béchamel sauce to ensure you get the right thickness.

Make it gluten free. Replace the lasagna noodles with gluten-free lasagna noodles and the all-purpose flour with your favorite gluten-free flour.

Make it soy-free. Omit the vegan ricotta to make this recipe soy-free. You can also prepare your ricotta with cashews instead of tofu.

vegan lasagna

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high-protein vegan lasagna

Protein-rich vegan lasagna

It’s the ultimate protein-rich vegan lasagna. It’s full of delicious gooey cheesy textures, from the vegan ricotta to the creamy béchamel sauce, this is a main dish that will NOT disappoint! It’s filled with vegetables, lentils and topped with a layer of vegan cheese. Perfect for serving a large crowd or during the holidays, this is a meal that will impress all guests! Plus, it contains 30g of protein per serving!

Preparation time 40 minutes

Cooking time 1 hour

Course Main course

Kitchen American

Servings 8 servings

Calories 640 kilocalories

  • 350 g Oven ready Lasagna make sure they are oven ready or the noodles will not cook properly
  • 1 cup Shredded Vegan Cheese I used a mixture of cheddar and mozzarella

For the tomato sauce

  • 1 Onion
  • 6 cloves Garlic
  • 1/2 Large eggplant
  • 2 Zucchini
  • 2 Peppers
  • 1 teaspoon Basil
  • 1/8 – 1/4 teaspoon chili flakes optional, for heat
  • 1300 ml Pasta sauce I like the Raos brand
  • 1 can Lenses about 1.5 cups

For the protein-rich Ricotta

  • 2 blocks Extra firm tofu 800g
  • Juice of 2.5 lemons
  • 1/2 cup Nutritional yeast
  • 1.5 teaspoon Salt
  • 500 g Frozen and thawed spinach

For the béchamel sauce

  • 6 tablespoon Olive oil
  • 5 tablespoon All purpose flour
  • 3 cups Almond milk
  • Salt and pepper to taste
  • 1/8 teaspoon Nutmeg

Make tomato sauce

  • Start by preparing your tomato sauce. First cut all your vegetables into small pieces. I used my vegetable chopper to make them all the same size.

  • Saute your onion until translucent, then add your garlic and the rest of your vegetables and cook for another 7-10 minutes until softened.

  • Add your tomato sauce, basil and chili flakes and season to taste with salt and pepper. Let it simmer while you prepare the ricotta and béchamel sauce. Leave the lentils for now, you will add them at the end.

Prepare the protein-rich ricotta

  • Prepare the ricotta by adding all ingredients to a blender and blend until smooth, scraping down the sides as necessary.

  • Thaw your frozen spinach then squeeze out all the juice with your hands then mix it with your ricotta.

Prepare the béchamel sauce

  • Prepare the béchamel sauce by heating your oil in a small saucepan. Next, add your flour and whisk for 2 minutes. Add your almond milk and whisk to combine, then bring to a boil and simmer until thickened, about 5 to 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 béchamel sauce is finished, mix the lentils with your tomato sauce and you are ready to assemble!

Assembly and cooking instructions

  • Take a large baking dish and assemble in the order below. Try to divide the tomato sauce evenly and make sure each layer of noodles is completely covered so they cook properly.

  • Start with tomato sauce, noodles, tomato sauce, half béchamel sauce, noodles, a thick layer of ricotta using the whole lot, noodles, tomato sauce, béchamel sauce, vegan cheese.

  • Cover with foil then bake at 375f for 40 minutes.

  • Remove the foil and bake for another 20 to 30 minutes or until the top is slightly crisp. Mine took 30 minutes. Just be sure to watch the lasagna carefully towards the end so the top doesn’t burn!

  • Serve and enjoy!

Portion: 1serveCalories: 640kilocaloriesCarbohydrates: 70gProtein: 29gFat: 28gSaturated fat: 6.1gPolyunsaturated fats: 4.5gMonounsaturated fat: 8.6gSodium: 1197mgPotassium: 969mgFiber: 14.5gSugar: 12gVitamin A: 878UIVitamin C: 85mgCalcium: 317mgIron: 8mg

Keyword Christmas recipes, healthy holiday recipe, high protein, lasagna

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