High Protein Vegan Lasagna (Meal-Prep)

Author: Sarah Cobacho

Published: October 29, 2023

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High protein vegan lasagna in meal prep containers

Lasagna might be my favorite food ever. It’s always been my family’s go-to when hosting. I have the fondest memories of my dad making enough to feed 25 people for long Sunday lunches. It’s my ultimate comfort food, and I’m so happy with this meal prep version because I get to eat it multiple times a week! It’s incredibly nourishing and high in protein, with 52 g per serving!

Why This Recipe Works

High Protein: With 52g of protein, this lasagna is a great option for those looking to up their protein intake.
Easy to Make: Simplified from the original recipe, it’s straightforward and perfect for beginners.
Meal Prep Friendly: Make it once, and you have lunches sorted for the week. Vegan: Made entirely from plant-based ingredients.

Step-By-Step Instructions

Begin by preheating your oven to 200C. Soak the TVP in boiling water. Cook onions in a pot for 5 minutes. Add veggies and seasonings and cook for another 10 minutes. Stir in TVP and tomatoes and let it simmer. Blend the ingredients for basil cream and liquid mozzarella. Layer your lasagna and bake according to pasta instructions. Rest for 5 minutes before serving.

Ingredient Notes

Textured Vegetable Protein (TVP): A dehydrated soy mince. It’s very affordable and a great source of plant-based protein.
Silken Tofu: Adds creaminess and protein to the basil cream.
Nutritional Yeast: Adds a cheesy flavor without the dairy. Nutritional yeast is a deactivated yeast, meaning it does not make the food rise. It does bring a surprising amount of protein, with most brands offering 2 to 4g per tablespoon. It’s also rich in B vitamins. Its umami, cheesy taste, and health benefits make it a fantastic add-on to many savory meals.
Balsamic Vinegar: Adds a touch of sweetness and acidity to balance the flavors.

FAQ

  • Is this recipe gluten-free? It can be, just make sure to use gluten-free lasagna sheets.
  • Can I freeze it? Yes, it freezes well for up to a month.

Variations and Tips

Spice it Up: Add some chili flakes for heat.
Gluten-Free: Use gluten-free lasagna sheets.
Extra Veggies: Feel free to add more of your favorite vegetables.

Why You’ll Love This High Protein Vegan Lasagna

  • Delicious
  • Nutritious
  • Vegan
  • High-Protein
  • Easy to Meal Prep
High protein vegan lasagna in meal prep containers

High Protein Vegan Lasagna (Meal Prep)

4.8 from 11 votes
A simplified, high-protein version of lasagna, perfect for weekday lunch. It features a hearty TVP Bolognese, basil cream, and liquid mozzarella.
Sarah Cobacho (plantbaes.com)
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Video

Servings 4 servings

Ingredients

  • 6 Dry Lasagna Sheets (Snap in half)

Bolognese

  • 200 g textured vegetable protein (TVP)
  • 1 tsp olive oil
  • 2 onions, diced
  • 1 tbsp dried oregano
  • 2 cups diced mushroom
  • 2 carrots, diced
  • 1 red bell pepper (capsicum)
  • 5 garlic cloves
  • 1 tbsp balsamic vinegar
  • 1.2 kg diced tomatoes (3 cans)

Basil Cream

  • 300 g silken tofu
  • ½ cup soy milk
  • ½ cup nutritional yeast
  • 1 cup fresh basil
  • 1 cup spinach

Liquid Mozzarella

  • 1.5 tbsp tapioca flour
  • ¼ cup soy milk
  • 1 tbsp olive oil
  • 1 dash sea salt flakes

Instructions

  • Preheat the oven to 400 °F (200C)
  • Cover the TVP with boiling water (you can add 'beef' stock powder if you have it on hand).
  • To a pot on medium heat, add the oil and onions. Cook for 5 minutes.
  • Add the mushrooms, capsicum carrots, garlic, oregano, balsamic vinegar, salt & pepper, and cook for 10 minutes, stirring regularly.
  • Add the TVP, and diced tomatoes and cook covered for 20 minutes.
  • Add all the basil cream ingredients to a blender and blend until smooth.
  • Add the mozzarella ingredients to a blender and blend until smooth.
  • To build the lasagna, start with a layer of Bolognese, followed by a layer of pasta, bolognese, basil cream, and pasta and repeat to the top. Finish with a thin layer of bolognese topped with liquid mozzarella.
  • Cook in the oven according to the pasta instructions. Allow 5 minutes to rest. Enjoy!

Per Serving

Calories 696kcalCarbohydrates 104gProtein 52gFat 10gSodium 804mgFiber 21gVitamin A 321IUVitamin C 74mgCalcium 121mgIron 8mg
COURSE Dinner, Lunch
CUISINE Italian-Inspired
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10 Comments

  1. This is a fantastic recipe! So tasty and I have swopped in various veggies for the mushrooms (zucchini has been awesome)- I have baked in one large dish and several smaller dishes and they all turn out perfectly. I have also cooked the lasagne before freezing it which has worked well – very convenient.5 stars

  2. Hi. Is there any substitute for the tapioca flour? Can I use oat , rice, almond , chickpea flour instead?

    Thanks5 stars

    1. The tapioca is what will give it the starchy texture, you can use arrowroot instead but the one you listed won’t work here. You can absolutely skip it that layer, it would still be delicious! Just make sure there is enough of the tomato sauce to cover the top layer of pasta 🙂

  3. This looks so great! Would you cook any differently if it all goes in the same dish, as opposed to smaller dishes for meal prep?

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