Yield: 6
High Protein Vegan Lasagna
This delicious vegan lasagna is high in protein, low in carbs and loaded with taste!
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 2 can Palmini Lasagna , boiled and drained
- 8 oz Mushrooms
- 8 oz tempeh
- 1/2 red onion
- 1 jar marinara sauce
- 16 oz firm tofu
- 1 cup raw cashews, soaked
- 1 tbsp garlic powder
- 2 tbsp nutritional yeast
- 1/4 cup almond milk
- 1 tsp olive oil
- 1/2 tsp italian seasoning
- 1/2 tsp onion powder
- salt and pepper to taste
- 1 cup vegan cheese
Instructions
- Preheat oven to 400 degrees.
- Dice onion, mushrooms and tempeh and sauté over medium heat in 1 tsp olive oil. Alternately you can add these ingredients to a food processor and process until diced, but not smooth.
- Once onion is translucent, about 5 minutes, add marinara sauce to your desired thickness.
- While "meat" mixture is cooking, add tofu, nutritional yeast, garlic powder, onion powder, raw cashews, salt and pepper to a high speed blender. Add the almond milk a few tablespoons at a time until desired thickness. You may need to scrape down the sites of the blender a few times.
- In a glass pan, spread a few tablespoons of marinara sauce on the bottom of the pan. Then, layer palmini lasagna noodles across the bottom. Top with half of the meat mixture, then top with 1/3 tofu mixture. Add another layer of noodles, meat and tofu. Finish with a final layer of noodles, tofu, and sprinkle with vegan mozzarella.
- Bake at 400 degrees for 20 minutes.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 397Total Fat: 22gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 1mgSodium: 810mgCarbohydrates: 31gFiber: 5gSugar: 7gProtein: 23g
