Healthy Vegan Lasagna (High-Protein)
This is the best healthy vegan lasagna with a high-protein cheese sauce and lots of veggies in the ragu! This budget-friendly recipe is easy to follow, totally kid-approved and a really nutritious plant-based family dinner.
Ingredients
- 1 box lasagna noodles
- 5 cups fresh spinach 150 g, finely chopped
- 2 cups almond ricotta
- 1 recipe vegan cheese sauce
For the Vegan Ragù
- 2 15- oz jars marinara sauce 840 ml total
- ½ cup of water
- 4 cups finely chopped veggies zucchini, eggplant, carrot, bell pepper, mushrooms
- 1 chopped onion
- Salt pepper, oregano, basil to taste
Instructions
- Preheat the oven to 400 °F (200 °C) and get a baking dish.
- Follow our recipes for the almond ricotta and low-fat cheese sauce if you don't use store-bought replacements.
- In a medium-sized bowl, combine vegan ricotta with spinach.
Make the Ragù
- Heat a large pot over medium heat and add your finely chopped vegetables and onion.
- Sauté with a splash vegetable broth until everything is slightly soft, stirring occasionally.
- Add the marinara sauce and water, then mix with a spoon until well combined. Season to taste, then set aside.
Assemble the Lasagna
- Get your baking dish and let’s put this baby together! Using a large spoon or ladle, assemble the vegan lasagna: start with ragù, then some lasagna sheets, cheese sauce, lasagna sheets, spinach ricotta mixture, lasagna sheets, ragù, lasagna sheets, ragù and finish everything off with the rest of your cheese sauce.
- Cover the baking dish with a lid or foil, place it into the oven and bake for 40 minutes.
- Remove the lid and bake for another 5 minutes, uncovered, until the sauce turns slightly brown. Watch your lasagna closely so it doesn’t burn!
- Finally, remove the baking dish from the oven and let it cool for a few minutes before serving. Enjoy!
Video
Notes
- You can store any leftover lasagna in the baking dish covered in foil or an airtight container in the fridge for up to 5 days.
- Use your favorite vegetables for the ragù; it can be anything from zucchini, eggplant, or carrot to bell pepper and mushrooms. If you or your family doesn’t love the vegetable texture, you can blend the vegetables into the tomato sauce with an immersion blender.
- For a more meaty and higher protein version, you can use red lentils or textured vegetable protein in the ragù.
- If you’re short on time, pre-boil the lasagna sheets and use store-bought vegan ricotta.
Nutrition
Calories: 474kcal | Carbohydrates: 54g | Protein: 25g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Sodium: 894mg | Fiber: 18g | Sugar: 14g