I love making this vegan high-protein lasagna for meal prep to take to work or have as a ready-made dinner. It is full of flavor and plant-based protein from the white bean sauce. This recipe makes 2-3 servings but you can easily double the recipe to serve four.
Why I Love This Vegan High-Protein Lasagna for Meal Prep
Here's three reasons why I love meal prepping this lasagna:
- Lasagna tastes even better on the second day! When I was little, I did not like reheated food at all. Luckily, I found a few recipes that taste even better on the second day (such as this creamy lentil and roasted cauliflower curry).
- Storing this vegan high-protein lasagna is soo easy! Just take the pasta dish that you baked the lasagna in, pop it in the fridge and you’re done.
- You only need 15-20 minutes to assemble the lasagna. Then all you gotta do is put it in the oven, wait 30-40 minutes and not forget about it.
Vegan High-Protein Lasagna With A Secret Ingredient
To make this recipe high-protein, we will make a white bean pasta sauce. Many lasagna recipes with a white sauce use cashews (or vegan cheese). While I love the flavor and creaminess of cashew sauces, they are very rich in fats and fill me up very quickly. The white bean sauce is made with canned white beans, garlic, nutritional yeast and spices only.
Vegan High-Protein Lasagna
- 3 servings
- Prep time: 20 minutes
- Cooking time: 40 minutes
Print
Ingredients
white bean sauce
– 1 can white beans (~250g)
– 1-2 cloves of garlic
– 1 tbsp nutritional yeast
– 1/4 cup water
– 1 tsp onion powder
– salt and pepper to taste
– 1 tbsp nutritional yeast
– 1/4 cup water
– 1 tsp onion powder
– salt and pepper to taste
lasagna
– 10 sheets of lasagna (depends on the dish you use)
– 1 can of puréed tomatoes
– 1 tbsp dried Italian herbs
– white beans sauce
– 1/2 bell pepper
– 1 small onion
– 1 cup frozen spinach, thawed
– a few tbsp oatmeal
– 1 tsp onion powder
– salt and pepper
– 1 can of puréed tomatoes
– 1 tbsp dried Italian herbs
– white beans sauce
– 1/2 bell pepper
– 1 small onion
– 1 cup frozen spinach, thawed
– a few tbsp oatmeal
– 1 tsp onion powder
– salt and pepper
Instructions
- To make the white bean sauce, place all ingredients in a food processor or high-speed blender and blend until smooth. Add more water if necessary.
- For the tomato sauce, mix the herbs and salt and pepper with the pureed tomatoes.
- Dice the onion and cut the bell pepper into small strips.
- To assemble the lasagna, add a little tomato sauce to the bottom of your lasagna dish and add a pasta sheet on top. ⠀⠀
- Spread about a third of the white bean sauce; then another pasta sheet, more tomato sauce and some veggies (onions + peppers or spinach).
- Repeat until you run out of pasta sheets or your dish is full.
- Combine the oatmeal and onion powder and add on top.
- Bake at a medium high temperature for 30-40 minutes.
- Serve with a small side salad or some leafy greens on the side.
Notes
If you don’t like garlic, feel free to omit or use 1 clove of garlic only.
