High-Protein Lasagna
All the comfort of classic lasagna, made lighter and higher in protein with a creamy tofu ricotta and hearty veggie filling. Cozy, satisfying, and perfect for cold nights, meal prep, or date night dinners.
Prep:
30 min
Cook:
45 min
Chill Time:
Total:
75 min
Ingredients
Servings:
8
TOFU RICOTTA
- 12.3 oz firm tofu
- 6 oz extra-firm silken tofu
- 3 tbsp nutritional yeast
- 3 tbsp unsweetened soy milk
- 2 tbsp apple cider vinegar (or white wine vinegar)
- 2 cloves garlic, minced
- 2 tsp salt
- 3 tbsp chopped parsley
SAUCE
- ½ tbsp olive oil
- ½ lb vegan ground (Gardein, Beyond, Impossible, etc)
- ½ medium white/yellow onion, diced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt, then to taste
- ½ tsp pepper, then to taste
- 58 fl oz marinara sauce (2 full jars)
TO ASSEMBLE
- 12 oven-ready, no-boil lasagna noodles
- 1 cup vegan mozzarella shreds, optional
TOFU RICOTTA
- 12.3 oz firm tofu
- 6 oz extra-firm silken tofu
- 3 tbsp nutritional yeast
- 3 tbsp unsweetened soy milk
- 2 tbsp apple cider vinegar (or white wine vinegar)
- 2 cloves garlic, minced
- 2 tsp salt
- 3 tbsp chopped parsley
SAUCE
- ½ tbsp olive oil
- ½ lb vegan ground (Gardein, Beyond, Impossible, etc)
- ½ medium white/yellow onion, diced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt, then to taste
- ½ tsp pepper, then to taste
- 58 fl oz marinara sauce (2 full jars)
TO ASSEMBLE
- 12 oven-ready, no-boil lasagna noodles
- 1 cup vegan mozzarella shreds, optional
TOFU RICOTTA
- 525 g firm tofu
- 170 g extra-firm silken tofu
- 15 g nutritional yeast
- 45 mL unsweetened soy milk
- 30 mL apple cider vinegar (or white wine vinegar)
- 6 g garlic, minced
- 6 g salt
- 12 g chopped parsley
SAUCE
- 7.5 mL olive oil
- 450 g vegan ground (Gardein, Beyond, Impossible, etc)
- 55 g white/yellow onion, diced
- 60 g carrot, finely chopped
- 50 g celery, finely chopped
- 6 g garlic, minced
- 1 g Italian seasoning
- 1.5 g salt, then to taste
- 1 g pepper, then to taste
- 1.72 L marinara sauce (2 full jars)
TO ASSEMBLE
- 240 g oven-ready, no-boil lasagna noodles
- 85 g vegan mozzarella shreds, optional
TOFU RICOTTA
- 525 g firm tofu
- 170 g extra-firm silken tofu
- 15 g nutritional yeast
- 45 mL unsweetened soy milk
- 30 mL apple cider vinegar (or white wine vinegar)
- 6 g garlic, minced
- 6 g salt
- 12 g chopped parsley
SAUCE
- 7.5 mL olive oil
- 450 g vegan ground (Gardein, Beyond, Impossible, etc)
- 55 g white/yellow onion, diced
- 60 g carrot, finely chopped
- 50 g celery, finely chopped
- 6 g garlic, minced
- 1 g Italian seasoning
- 1.5 g salt, then to taste
- 1 g pepper, then to taste
- 1.72 L marinara sauce (2 full jars)
TO ASSEMBLE
- 240 g oven-ready, no-boil lasagna noodles
- 85 g vegan mozzarella shreds, optional
Instructions
1
Preheat oven to 375°F (190°C) and grab out a 9 x 13 inch casserole dish/baking pan.
2
Add all tofu ricotta ingredients, except parsley, to a food processor and blend until smooth. Taste and adjust salt, fold in parsley, then set aside.
3
Heat olive oil in a large pan over medium. Add onion, carrots, and celery, and cook 6-7 minutes until softened. Stir in garlic, and cook another 1-2 minutes.
4
Add the vegan ground, Italian seasoning, salt, and pepper. Cook 4-5 minutes until lightly browned and fragrant, then stir in the marinara sauce and remove from heat.
5
Spread a thin layer of sauce over the bottom of the casserole dish. Add a layer of lasagna noodles, followed by ⅓ of the tofu ricotta. Repeat layers two more times, finishing with a generous amount of sauce on top. Add vegan cheese on top if using.
6
Cover the dish tightly with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbling and lightly browned on top.
7
Let lasagna rest for 10-15 minutes before slicing and serving.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3-4 months
Notes
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- You can use more marinara sauce if you need to ensure the top noodle layer is generously covered
Ingredients
Servings:
8
TOFU RICOTTA
- 12.3 oz firm tofu
- 6 oz extra-firm silken tofu
- 3 tbsp nutritional yeast
- 3 tbsp unsweetened soy milk
- 2 tbsp apple cider vinegar (or white wine vinegar)
- 2 cloves garlic, minced
- 2 tsp salt
- 3 tbsp chopped parsley
SAUCE
- ½ tbsp olive oil
- ½ lb vegan ground (Gardein, Beyond, Impossible, etc)
- ½ medium white/yellow onion, diced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt, then to taste
- ½ tsp pepper, then to taste
- 58 fl oz marinara sauce (2 full jars)
TO ASSEMBLE
- 12 oven-ready, no-boil lasagna noodles
- 1 cup vegan mozzarella shreds, optional
TOFU RICOTTA
- 12.3 oz firm tofu
- 6 oz extra-firm silken tofu
- 3 tbsp nutritional yeast
- 3 tbsp unsweetened soy milk
- 2 tbsp apple cider vinegar (or white wine vinegar)
- 2 cloves garlic, minced
- 2 tsp salt
- 3 tbsp chopped parsley
SAUCE
- ½ tbsp olive oil
- ½ lb vegan ground (Gardein, Beyond, Impossible, etc)
- ½ medium white/yellow onion, diced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt, then to taste
- ½ tsp pepper, then to taste
- 58 fl oz marinara sauce (2 full jars)
TO ASSEMBLE
- 12 oven-ready, no-boil lasagna noodles
- 1 cup vegan mozzarella shreds, optional
TOFU RICOTTA
- 525 g firm tofu
- 170 g extra-firm silken tofu
- 15 g nutritional yeast
- 45 mL unsweetened soy milk
- 30 mL apple cider vinegar (or white wine vinegar)
- 6 g garlic, minced
- 6 g salt
- 12 g chopped parsley
SAUCE
- 7.5 mL olive oil
- 450 g vegan ground (Gardein, Beyond, Impossible, etc)
- 55 g white/yellow onion, diced
- 60 g carrot, finely chopped
- 50 g celery, finely chopped
- 6 g garlic, minced
- 1 g Italian seasoning
- 1.5 g salt, then to taste
- 1 g pepper, then to taste
- 1.72 L marinara sauce (2 full jars)
TO ASSEMBLE
- 240 g oven-ready, no-boil lasagna noodles
- 85 g vegan mozzarella shreds, optional
TOFU RICOTTA
- 525 g firm tofu
- 170 g extra-firm silken tofu
- 15 g nutritional yeast
- 45 mL unsweetened soy milk
- 30 mL apple cider vinegar (or white wine vinegar)
- 6 g garlic, minced
- 6 g salt
- 12 g chopped parsley
SAUCE
- 7.5 mL olive oil
- 450 g vegan ground (Gardein, Beyond, Impossible, etc)
- 55 g white/yellow onion, diced
- 60 g carrot, finely chopped
- 50 g celery, finely chopped
- 6 g garlic, minced
- 1 g Italian seasoning
- 1.5 g salt, then to taste
- 1 g pepper, then to taste
- 1.72 L marinara sauce (2 full jars)
TO ASSEMBLE
- 240 g oven-ready, no-boil lasagna noodles
- 85 g vegan mozzarella shreds, optional
Instructions
1
Preheat oven to 375°F (190°C) and grab out a 9 x 13 inch casserole dish/baking pan.
2
Add all tofu ricotta ingredients, except parsley, to a food processor and blend until smooth. Taste and adjust salt, fold in parsley, then set aside.
3
Heat olive oil in a large pan over medium. Add onion, carrots, and celery, and cook 6-7 minutes until softened. Stir in garlic, and cook another 1-2 minutes.
4
Add the vegan ground, Italian seasoning, salt, and pepper. Cook 4-5 minutes until lightly browned and fragrant, then stir in the marinara sauce and remove from heat.
5
Spread a thin layer of sauce over the bottom of the casserole dish. Add a layer of lasagna noodles, followed by ⅓ of the tofu ricotta. Repeat layers two more times, finishing with a generous amount of sauce on top. Add vegan cheese on top if using.
6
Cover the dish tightly with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbling and lightly browned on top.
7
Let lasagna rest for 10-15 minutes before slicing and serving.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3-4 months
Notes
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- You can use more marinara sauce if you need to ensure the top noodle layer is generously covered
Macros
Calories: 482
Protein: 30 g
Carbs: 49 g
Fat: 20 g
Macros
Calories: 482
Protein: 30 g
Carbs: 49 g
Fat: 20 g
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