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High-Protein Lentil Lasagna Recipe

Emily Carter
This High-Protein Lentil Lasagna Recipe delivers a vegan comfort dish using lentils, pasta layers, tomato sauce, and dairy-free cheese.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 380 kcal

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: 380
Total 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.