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Protein Mushroom Lasagna Recipe

This Protein Mushroom Lasagna Recipe creates a hearty vegan dish using mushrooms, pasta layers, and creamy plant-based cheese.

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 mushrooms sliced
  • 1 cup 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 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 onion, garlic, and mushrooms for 5 minutes.
  • Stir in lentils, tomato sauce, oregano, basil, salt, and pepper.
  • Spread thin sauce layer into baking dish.
  • Layer noodles, mushroom mixture, ricotta, mozzarella repeatedly.
  • Sprinkle nutritional yeast on top.
  • Bake 35 minutes until bubbly.
  • Rest briefly before serving.

Notes

Nutritional values (per serving)

Calories: 360
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 46g
Fiber: 8g
Protein: 19g

Vitamins and minerals (per serving)

Iron: 20%
Vitamin D: 10%
Potassium: 14%
Magnesium: 12%
Calcium: 18%

Additional notes / tips to enhance flavor

  • Use cremini mushrooms for deeper flavor.
  • Roast mushrooms before layering for richness.
  • Add thyme for earthy aroma.
  • Let lasagna cool slightly before slicing.
  • Sprinkle fresh parsley before serving.