Go Back

15g Protein Vegan Lasagna Recipe

Emily Carter
This 15g Protein Vegan Lasagna Recipe delivers a comforting plant-based dish using vegetables, pasta layers, and dairy-free cheese.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 330 kcal

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: 330
Total 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.