Description
This High Protein Veggie Lasagna is a nutritious and satisfying dish that combines lentils, fresh vegetables, and creamy tofu for a hearty meal.
Ingredients
Scale
- Whole grain lasagna sheets or lentil/chickpea pasta
- 7 oz red or green lentils
- 1 chopped onion
- 2 cloves garlic, minced
- 1 chopped carrot
- 1 chopped celery stalk
- 2.5 oz tomato paste
- 28 oz crushed tomatoes
- 1 cup vegetable broth
- Oregano, basil, thyme (to taste)
- Salt (to taste)
- Pepper (to taste)
- Paprika (to taste)
- Cumin (to taste)
- 1 lb fresh or frozen spinach
- 1–2 zucchini
- 1 eggplant
- Mushrooms (such as champignons, king oyster)
- Bell peppers (various colors)
- Cottage cheese or vegan ricotta (made from tofu or cashews)
- 14 oz firm silken tofu or drained firm tofu
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1–2 cloves garlic, minced (for cream layer)
- Nutmeg (for cream layer)
- Vegan cheese or low-fat mozzarella
- Nutritional yeast (for topping)
- Oil (for sautéing)
- Salt, pepper, nutmeg, paprika, cumin (for spices)
Instructions
- Cook 7 oz red or green lentils according to package instructions, ensuring they remain slightly firm.
- Heat some oil in a large pot or pan over medium heat and sauté 1 chopped onion and 2 minced garlic cloves until aromatic.
- Add 1 chopped carrot and 1 chopped celery stalk, cooking for about 5-7 minutes until softened.
- Stir in 2.5 oz tomato paste and cook briefly until slightly caramelized.
- Incorporate the cooked lentils, 28 oz crushed tomatoes, 1 cup vegetable broth, and your choice of herbs (oregano, basil, thyme).
- Season with salt, pepper, paprika, and cumin, allowing the sauce to simmer for 20-30 minutes to develop flavors.
- Wash about 1 lb of fresh spinach, briefly sauté it, and press out excess water before roughly chopping.
- Slice 1-2 zucchini and/or 1 eggplant into thin rounds; optionally sauté them in a pan until lightly browned.
- Blend 14 oz firm silken tofu (or drained firm tofu) with 2 tablespoons lemon juice, 3 tablespoons nutritional yeast, 1-2 minced garlic cloves, a pinch of nutmeg, and salt and pepper until you achieve a smooth consistency.
- Preheat your oven to 350°F (175°C) and lightly grease a large baking dish (approximately 10×14 inches).
- Spread a thin layer of the lentil sauce on the bottom of the dish.
- Place a layer of lasagna sheets on top.
- Spread about half of the creamy tofu mixture over the pasta.
- Add a layer of the prepared vegetables, followed by another layer of the lentil sauce.
- Repeat the layering process: pasta, remaining creamy mixture, vegetables, and lentil sauce.
- Finish with a final layer of pasta, topping it generously with the remaining lentil sauce and a sprinkle of cheese.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Allow the lasagna to rest for 10-15 minutes before slicing and serving.
Notes
Avoid overcooking lentils to maintain texture. Using fresh spinach enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 10mg