Protein Mushroom Lasagna Recipe
You sauté mushrooms confidently, because earthy vegetables pretending to be meat feels oddly empowering during dinner preparation tonight.
This Protein Mushroom Lasagna Recipe layers savory mushrooms, creamy dairy-free cheese, and pasta into satisfying vegan comfort.
You bake bubbling layers proudly, proving vegetables absolutely understand protein goals better than takeout menus sometimes.
Protein Mushroom Lasagna Recipe
This Protein Mushroom Lasagna Recipe creates a hearty vegan dish using mushrooms, pasta layers, and creamy plant-based cheese.
Ingredients
- 9 vegan lasagna noodles
- 3 cups mushrooms sliced
- 1 cup cooked lentils
- 3 cups tomato sauce
- 1 cup dairy-free ricotta
- 1 cup shredded vegan mozzarella
- 2 tablespoons olive oil
- 1 small onion diced
- 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 onion, garlic, and mushrooms for 5 minutes.
- Stir in lentils, tomato sauce, oregano, basil, salt, and pepper.
- Spread thin sauce layer into baking dish.
- Layer noodles, mushroom mixture, ricotta, mozzarella repeatedly.
- Sprinkle nutritional yeast on top.
- Bake 35 minutes until bubbly.
- Rest briefly before serving.
Notes
Nutritional values (per serving)
Calories: 360Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 46g
Fiber: 8g
Protein: 19g
Vitamins and minerals (per serving)
Iron: 20%Vitamin D: 10%
Potassium: 14%
Magnesium: 12%
Calcium: 18%
Additional notes / tips to enhance flavor
- Use cremini mushrooms for deeper flavor.
- Roast mushrooms before layering for richness.
- Add thyme for earthy aroma.
- Let lasagna cool slightly before slicing.
- Sprinkle fresh parsley before serving.
