High Protein Vegetarian Lasagne

Packed with flavor and nutrition, this High Protein Vegetarian Lasagne takes the classic comfort food to a whole new level. Featuring a robust lentil and spinach filling, creamy ricotta, and layers of hearty whole-wheat lasagne sheets, this dish is proof that vegetarian meals can be both satisfying and protein-rich. Simmered with garlic, onions, and a medley of herbs, the rich tomato sauce infuses each bite with bold, savory goodness, while a blend of Parmesan and mozzarella creates a golden, bubbly finish. Ideal for meal prep or cozy family dinners, this high-protein lasagne bakes to perfection in under an hour and is a wholesome twist on a traditional favorite. Garnish with fresh basil for an irresistible presentation that’s as healthy as it is delicious!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 sheets lasagne sheets (preferably whole wheat)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 cups canned lentils, drained and rinsed
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 cups baby spinach, chopped
• 2 cups low-fat ricotta cheese
• 1 large egg
• 0.5 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 0.25 cup fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagne sheets according to the package instructions, then drain and lay them flat on parchment paper to prevent sticking.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Step 4

Stir in the canned lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.

Step 5

Reduce the heat and stir in the chopped baby spinach. Cook for another 2 minutes, or until the spinach wilts. Remove from heat and let the filling cool slightly.

Step 6

In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until smooth and set aside.

Step 7

Spread a thin layer of the lentil-tomato sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.

Step 8

Place a single layer of lasagne sheets over the sauce. Spread a layer of the ricotta mixture on top, followed by a layer of the lentil-tomato sauce and a sprinkle of shredded mozzarella cheese.

Step 9

Repeat this layering process (lasagne sheets, ricotta mixture, lentil-tomato sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of mozzarella on top.

Step 10

Cover the lasagne with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Step 11

Let the lasagne cool for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(3271.7g)

Amount per serving	% Daily Value*
Calories	4925.9

Total Fat 155.2g	0%
Saturated Fat 70.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 608.6mg	0%
Sodium 6643.9mg	0%
Total Carbohydrate 613.7g	0%
Dietary Fiber 104.1g	0%
Total Sugars 56.6g
Protein 278.8g	0%

Vitamin D 53.8IU	0%
Calcium 4216.0mg	0%
Iron 58.6mg	0%
Potassium 7923.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 22.5%

Carbs: 49.4%