High-Protein Lentil Lasagna Recipe
You stack pasta layers confidently, because lentils clearly understand protein goals better than most dating prospects lately.
This High-Protein Lentil Lasagna Recipe blends hearty legumes, tomato sauce, and creamy dairy-free cheese into comfort food.
You bake everything together, creating plant-based dinner magic without pretending salad alone feels emotionally satisfying.
High-Protein Lentil Lasagna Recipe
This High-Protein Lentil Lasagna Recipe delivers a vegan comfort dish using lentils, pasta layers, tomato sauce, and dairy-free cheese.
Ingredients
- 9 vegan lasagna noodles
- 2 cups 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 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 onion and garlic for 3 minutes.
- Add cooked lentils, tomato sauce, basil, oregano, salt, and pepper.
- Spread thin sauce layer into baking dish.
- Layer noodles, lentil mixture, ricotta, mozzarella repeatedly.
- Sprinkle nutritional yeast on top.
- Bake 35 minutes until bubbly.
- Rest briefly before slicing.
Notes
Nutritional values (per serving)
Calories: 380Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 50g
Fiber: 10g
Protein: 21g
Vitamins and minerals (per serving)
Iron: 25%Folate: 35%
Magnesium: 14%
Potassium: 13%
Calcium: 18%
Additional notes / tips to enhance flavor
- Add grated zucchini between layers for moisture.
- Use smoked paprika for richer flavor.
- Let lasagna rest before cutting for neat slices.
- Fresh basil improves aroma.
- Whole-grain noodles increase fiber and texture.
