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20g Protein Spinach Lasagna Recipe

Emily Carter
This 20g Protein Spinach Lasagna Recipe combines spinach, pasta layers, tomato sauce, and dairy-free cheese into a rich vegan meal.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 360 kcal

Ingredients
  

  • 9 vegan lasagna noodles
  • 3 cups fresh spinach chopped
  • 2 cups tomato sauce
  • 1 cup dairy-free ricotta
  • 1 cup shredded vegan mozzarella
  • 1 cup firm tofu crumbled
  • 2 tablespoons olive oil
  • 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 garlic and spinach for 3–4 minutes until softened.
  • Mix tofu, ricotta, salt, pepper, and nutritional yeast in bowl.
  • Spread small amount of tomato sauce inside baking dish.
  • Layer noodles, spinach mixture, tofu mixture, sauce, mozzarella.
  • Repeat layers until ingredients finish.
  • Bake 35 minutes until top becomes golden.
  • Rest briefly before serving.

Notes

Nutritional values (per serving)

Calories: 360
Total Fat: 13g
Saturated Fat: 2.5g
Carbohydrates: 41g
Fiber: 6g
Protein: 20g

Vitamins and minerals (per serving)

Vitamin A: 35%
Iron: 18%
Calcium: 22%
Vitamin K: 40%
Magnesium: 10%

Additional notes / tips to enhance flavor

  • Squeeze moisture from spinach before layering.
  • Add roasted mushrooms for deeper flavor.
  • Sprinkle chili flakes for mild heat.
  • Fresh basil improves aroma.
  • Let lasagna cool slightly before slicing for neat layers.