Healthy High Protein Vegetable Lasagna

Healthy high protein vegetable lasagna is a must try and a perfect weekday meal to get some protein. This recipes has lasagna sheets, not replacing the pasta just using less of it. There is very little ricotta but tofu in the vegetable filling and trust me you do not taste it. It is such an easy way to get it so creamy and delicious with some great nutritional content and get fibre from all the veggies. You will love this lasagna and its great way to eat right but also to satisfy your palate. This dish can be made before so it’s great for meal prep. Use any veggies you have at home and make this dish your own! A recipe that is a must try for all.

Happy Cooking!

Servings: 4-5 servings

Prep Time: 20 mins

Cooking Time: 30 mins

Baking Time: 1 hour

Total Time: 1.5-2 hours

Ingredients: 

Assembly:

• 6-10 Lasagna sheets

• 1.5 cups Tomato sauce

• 1/2 cup White sauce

• 1 tbsp chopped Chives

• 1/3 cup shredded Italian Cheese

Vegetables:

• 4-5 cloves garlic finely chopped

• 1 medium onion chopped

• 6 oz chopped Mushrooms

• 1 medium Zucchini sliced

• 2/3 cup chopped Peppers

• 1 medium onion chopped

• 6 oz Broccoli florets

• 6 oz baby spinach leaves

• 1-2 tsp Salt

• 1 tsp chili flakes

• 1/4 tsp Pepper

• 1 tbsp olive oil

Tofu ricotta sauce

• 1/4 cup Ricotta

• 18 oz silken Tofu

• 1/2-3/4 cup almond milk

• 1 tbsp chopped fresh Parsley

• 2 tbsp chopped fresh Basil

• 1/2 tsp pepper

• 1/2-1 tsp salt

Directions: 

1. Prepare tomato sauce and white sauce. You can use store bought or make at home. Make sure it is not very thick and is runny.

Vegetables Filling:

1. In a pan add olive oil. Add garlic and cook till it starts to brown.

2. Add chopped onions and cook till it starts to sweat.

3. Add mushrooms and cook till its cooked through. About 6-8 mins.

4. Add broccoli and cook till it starts to soften.

5. Add zucchini peppers and spinach and mix in with salt, pepper and red chili flakes. Cook for 1-2 minutes.

6. Let it cool.

Tofu ricotta sauce-

1. In a blender add silken tofu, almond milk and fresh herbs. Blend till smooth.

2. Add salt and pepper and ricotta and blend in.

3. Add the mixture to the cooled veggies and mix together. The filling is ready.

Layering-

1. Spread some tomato sauce on the base of an oven proof dish.

2. Place lasagna sheets over it and spread little white sauce over just enough to lightly cover it.

3. Top with the veggie tofu mix.

4. Spread tomato sauce and repeat layering.

5. I like to do 2-3 layers ending with an extra layer of red sauce on top.

6. Sprinkle cheese over it and garnish with chopped chives and bake.

Bake- Before baking, preheat the oven to 360F.

1. Cover the dish with foil and bake at 360F for 50-60 mins.

2. Remove the foil and bake for another 10 mins till the cheese is browned. Broil on low to get the desired color.

3. Cut and serve.

Notes/Tips:

• Do NOT boil the lasagna sheets. It cooks in the oven which is why the two sauce layers above and below it.

• Make sure your sauces are runny and not too thick. It will dry out in the oven otherwise.

• You can skip the ricotta if you like. A little helps adding a cheesier flavor.

• Use any veggies you like. Do not over cook them otherwise it can be too mushy.

• Use silken tofu so that the mixture is smooth. Do NOT use any kind of firm tofu it won’t be smooth and will be crumbly.

• You can make this and keep from before. Refrigerate in an airtight container for 4-6 days. You can freeze it for 2-3 months and keep. Thaw before baking if freezing and it may take 10-25 mins longer in the oven.

• You can make this a vegan lasagna very easily with substitiuons.