High protein vegan lasagna

Name: High protein vegan lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European, Mediterranean, Italian
Ingredients: - 1 cup cashews, soaked in hot water for 10 minutes and drained; - 250g extra-firm tofu, pressed and drained; - 1 cup nutritional yeast; - 2 tbsp tahini; - 1/2 tsp garlic powder; - 1/4 tsp smoked paprika; - 1 cup vegetable broth; - pinch of salt and pepper; - 1 tsp olive oil; - 1/2 onion, diced; - 1 clove garlic, diced; - 1 & 1/2 tsp dried Italian herbs; - 1 & 1/3 cup textured vegetable protein (TVP), soaked in hot water for 15 minutes and drained; - 700g passata/marinara sauce; - 1/4 cup water; - 2 tbsp tomato paste; - pinch of salt and pepper; - 6 sheets lasagna pasta; - 4 cups spinach; - 1 & 1/2 cup shredded vegan cheese

6 steps

Prep:15minCook:1h

Easy and quick(er) cheat’s lasagna That also happens to be high in protein and plant-based! Perfect for meal prep or a last minute Christmas recipe.

Updated at: Mon, 23 Dec 2024 21:51:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories542.2 kcal (27%)

Total Fat22.7 g (32%)

Carbs48.7 g (19%)

Sugars5.7 g (6%)

Protein35.7 g (71%)

Sodium360.8 mg (18%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 175°C

Step 2

Add all the tofu ricotta ingredients into a food processor and process until smooth. Add a dash more soy milk if needed.

Step 3

Heat olive in a pan over medium to high heat. Add the onion and sauté for 3-4 minutes, or until translucent. Add the garlic and italian herbs and sauté for a further minute. Mix in the TVP, tomato passata, tomato paste and water and season with salt and pepper. Cook for 5 minutes, stirring regularly and remove from heat.

Step 4

To layer the lasagna, spread 1/3 of the marinara at the bottom of a 3L glass baking dish. Top with three sheets of the lasagna pasta, 1/2 of the tofu ricotta and 1/2 of the spinach. Repeat.

Step 5

Top the lasagna with the last 1/3 of the marinara and cover the dish in foil. Bake in the oven for 40 minutes. Remove the foil, top with the vegan cheese and bake for a further 20 minutes.

Step 6

Remove from the oven and allow to rest for 20 minutes. Slice and serve.