Go Back

18g Protein Chicken Lasagna Recipe

Emily Carter
This 18g Protein Chicken Lasagna Recipe delivers a vegan comfort dish made with plant-based chicken, pasta layers, and creamy sauce.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • 9 vegan lasagna noodles
  • 12 oz vegan chicken strips chopped
  • 3 cups tomato sauce
  • 1 cup dairy-free ricotta
  • 1 cup shredded vegan mozzarella
  • 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 directions.
  • Heat olive oil in skillet over medium heat.
  • Cook vegan chicken strips for 5–6 minutes.
  • Add garlic, tomato sauce, basil, oregano, salt, and pepper.
  • Spread thin sauce layer into baking dish.
  • Add noodles, ricotta, sauce mixture, mozzarella, repeating layers.
  • Sprinkle nutritional yeast on top.
  • Bake for 35 minutes until golden.
  • Rest 5 minutes before serving.

Notes

Nutritional values (per serving)

Calories: 350
Total Fat: 12g
Saturated Fat: 2.5g
Carbohydrates: 40g
Fiber: 5g
Protein: 18g

Vitamins and minerals (per serving)

Calcium: 20%
Iron: 16%
Vitamin A: 9%
Magnesium: 10%
Potassium: 11%

Additional notes / tips to enhance flavor

  • Add sautéed spinach between layers for extra texture.
  • Use roasted garlic for deeper flavor.
  • Let lasagna rest before slicing neatly.
  • Sprinkle chili flakes for mild heat.
  • Fresh basil improves aroma and presentation.