15g Protein Vegan Lasagna Recipe
You stack pasta sheets confidently, because vegetables hiding inside comfort food still count as responsible adulthood today.
This 15g Protein Vegan Lasagna Recipe combines hearty sauce, creamy dairy-free filling, and pasta into cozy dinner therapy.
You bake layered goodness proudly, knowing plant-based cooking solves hunger without creating extra emotional baggage tonight.
15g Protein Vegan Lasagna Recipe
This 15g Protein Vegan Lasagna Recipe delivers a comforting plant-based dish using vegetables, pasta layers, and dairy-free cheese.
Ingredients
- 9 vegan lasagna noodles
- 2 cups tomato sauce
- 1 cup dairy-free ricotta
- 1 cup shredded vegan mozzarella
- 1 cup zucchini diced
- 1 cup mushrooms sliced
- 1 cup spinach
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 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, zucchini, mushrooms, and spinach for 5 minutes.
- Stir in tomato sauce, basil, oregano, salt, and pepper.
- Spread thin sauce layer inside baking dish.
- Layer noodles, vegetable mixture, ricotta, mozzarella repeatedly.
- Sprinkle nutritional yeast on top.
- Bake 35 minutes until bubbly.
- Rest briefly before serving.
Notes
Nutritional values (per serving)
Calories: 330Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 44g
Fiber: 5g
Protein: 15g
Vitamins and minerals (per serving)
Vitamin A: 18%Iron: 14%
Calcium: 20%
Vitamin K: 25%
Potassium: 12%
Additional notes / tips to enhance flavor
- Roast vegetables before layering for deeper flavor.
- Add chili flakes for mild heat.
- Fresh basil improves aroma significantly.
- Let lasagna cool slightly before slicing.
- Whole-grain noodles add texture and fiber.
