20g Protein Spinach Lasagna Recipe
You add spinach to lasagna confidently, because balance obviously means vegetables covered in delicious plant-based cheese tonight.
This 20g Protein Spinach Lasagna Recipe delivers creamy layers, hearty pasta, and leafy greens pretending sophistication comes naturally.
You bake everything together, serving comfort food that quietly supports wellness goals without announcing diet plans loudly.
20g Protein Spinach Lasagna Recipe
This 20g Protein Spinach Lasagna Recipe combines spinach, pasta layers, tomato sauce, and dairy-free cheese into a rich vegan meal.
Ingredients
- 9 vegan lasagna noodles
- 3 cups fresh spinach chopped
- 2 cups tomato sauce
- 1 cup dairy-free ricotta
- 1 cup shredded vegan mozzarella
- 1 cup firm tofu crumbled
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- Heat olive oil in skillet over medium heat.
- Cook garlic and spinach for 3–4 minutes until softened.
- Mix tofu, ricotta, salt, pepper, and nutritional yeast in bowl.
- Spread small amount of tomato sauce inside baking dish.
- Layer noodles, spinach mixture, tofu mixture, sauce, mozzarella.
- Repeat layers until ingredients finish.
- Bake 35 minutes until top becomes golden.
- Rest briefly before serving.
Notes
Nutritional values (per serving)
Calories: 360Total Fat: 13g
Saturated Fat: 2.5g
Carbohydrates: 41g
Fiber: 6g
Protein: 20g
Vitamins and minerals (per serving)
Vitamin A: 35%Iron: 18%
Calcium: 22%
Vitamin K: 40%
Magnesium: 10%
Additional notes / tips to enhance flavor
- Squeeze moisture from spinach before layering.
- Add roasted mushrooms for deeper flavor.
- Sprinkle chili flakes for mild heat.
- Fresh basil improves aroma.
- Let lasagna cool slightly before slicing for neat layers.
