Lean Lasagne

Lean Lasagna

“Since taking up cooking in the Q (quarantine), we’ve had a ton of fun veganizing and healthifying classic comfort foods and childhood favorites.  It’s been so fun to learn about all the alternatives to traditionally not-great-for-you foods and ingredients! This lasagna represents this journey well.
It’s crazy healthy, filling, and of course DELICIOUS!”

Lean Lasagna

  • Servings: 8
  • Difficulty: Intermediate
  • Print

High-protein, vegan lasagna

Ingredients

  • 2 tsp. olive oil
  • 1 large onion (diced)
  • 3 cloves garlic, minced (1.5 Tbsp.)
  • 10-oz. bag fresh baby spinach
  • One 8-oz. package of tempeh (cubed)
  • One 8-oz. pkg. garlic & herb tofu cream cheese
  • 1/2 cup chopped fresh basil
  • 1/4 cup nutritional yeast
  • 3 cups pasta sauce
  • 3 cups salsa
  • 12 uncooked green lentil lasagna noodles

One cup vegan parm

  • blend 3/4 cup raw cashews,
  • 3 Tbsp nutritional yeast,
  • ¼ tsp garlic powder,
  • ¼ tsp onion salt
  • cayenne pepper to taste

Directions

  1. Preheat oven to 375°F.
  2. Heat oil in a skillet over medium-high heat.
  3. Sauté onions until translucent, then add garlic.
  4. Cook for 3-5 minutes, or until slightly browned.
  5. Add spinach, and cook 2 to 3 minutes, or until wilted. Set aside.
  6. Blend tempeh, cream cheese, basil, and nutritional yeast, until mixture is thick and smooth. Add splashes of water to help lubricate if necessary, salt and pepper to taste
  7. Combine pasta sauce and salsa.
  8. Spread tomato mixture on the bottom of 13- x 9-inch baking dish
  9. Cover with one-third of noodles (4 or 5 noodles), spread a thin layer of cream cheese mixture, then veggies, and ladle on another one-quarter of sauce.
  10. Repeat layer of noodles, filling, and veggies. Finish with a final layer of noodles and remaining sauce.
  11. Cover lasagna with foil, and bake 30 minutes.
  12. Uncover, and bake 15 minutes more, or until noodles are tender.
  13. Sprinkle vegan Parmesan to cover the pan, and cook for 5 more minutes. Remove from oven, and let stand 10 minutes before serving.

Recipe Creator
Name: Sarah Nesheim
Country: USA
More from Sarah: Instagram

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