Protein Packed Vegan Lasagna

Guess what? This lasagna is not only protein packed. It is also gluten-free, vegan, and has an extra serving of veggies via the all-mighty kale.

Guess what else? My dairy loving husband thinks it tastes just like the ricotta filled lasagnas many people love! 

The lentil Lasagna noodles may look green out of the box but, once cooked no one will tell the difference. That’s right – trick your kids and the rest of your family!

I’ve already discussed on the blog how lasagna is a family tradition on Christmas and now I’m contemplating if I spend all that time making noodles from scratch or if I just go with these easy nutrition ones from Explore Cuisine. I was lucky enough to get a free box at FNCE and I’m sold.

I do have to say I recommend cooking them ahead a bit. I added them to boiling water for about 2 minutes before removing and layering this last time. The first go around, they tasted great but, did lose their shape a bit and get kinda bumpy. It was perfect this time, you just need to make sure you’re on point with timing so they don’t start sticking together.

If you’re not used to lasagna making, start by placing sauce on the bottom of your baking dish. Then layer your noodles, then filling, then noodles, sauce, filling, noodles, and generous amounts of sauce on top. Here’s what my second layer looked like before the last noodle topping.

Looking for more of a bologense filling? Keep it plant based with my easy lentil bolognese sauce!

Vegan Gluten Free Lasagna 

Serves 6-8

  • 3-4 Cups marinara sauce
  • 1.5 batches tofu ricotta
  • 1 package lentil lasagna noodles
  • 1.5 cups cooked kale or spinach
  • Optional: 1/3 cup cashews
  • Optional: Boil water in a large stockpot for noodles. Cook for 2 minutes and turn off heat. You should complete steps below while water is boiling so that noodles are ready to layer when other ingredients are.
  • Mix tofu ricotta and spinach or kale in a mixing bowl
  • For optional cashew parmesan, pulse cashews in a mini food processor, smoothie sized blender cup, or coffee grinder
  • Heat oven to 400F
  • Layer one cup of sauce on bottom of rectangular casserole
  • Cover with 3-4 pieces of lasagna noodles
  • Scoop 1/2 of ricotta mixture over noodles and spread evenly
  • Layer more noodles, sauce, greens, and the rest of the mixture
  • Place one final layer of noodles over the mixture and top with the remainder of the marinara
  • Bake, covered, in oven for 25 minutes
  • Remove from heat and sprinkle cashew parmesan over top
  • Place back in oven, uncovered for an additional 15 minutes

Serve with a side salad and enjoy!

What is your favorite family holiday meal tradition?



8 thoughts on “Protein Packed Vegan Lasagna

  1. Lasagna is a Christmas tradition in my house too! Have you tried Kit Hill almond milk ricotta? Wondering how it compares to tofu ricotta! 🙂

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