High Protein Lasagna (vegan, soy free, oil free, gluten free option)

Flavorful, creamy, and protein packed lasagna

One question I got a lot when I started following a predominantly plant-based lifestyle was: where do you get your protein? If you're a vegan or vegetarian, this probably sounds familiar!

I think this question speaks volumes about one of the biggest misconceptions about vegan and vegetarian diets, which is that they are lacking in protein. This is likely because we have always been taught that meat is the source of protein, when in reality, there are plenty of plant-based options that offer a quality source of protein, one of which is lentils!

Lentils are a great substitute for meat, especially when replacing ground beef. Not only are they high in protein, but they are also packed with other important nutrients, such as iron, folate, and zinc. They offer a nice texture and very subtle taste, especially when used in a recipe such as this one.

This lasagna is one of my favorites to make when making a dish for family or friends because it's relatively simple, and once the lentils are cooked, it doesn't take much time to put it all together! This recipe is also a great go-to if you're looking for a fun and fast weeknight dinner for the whole family.

*Note: This lasagna serves about 6-7 people, so feel free to adjust the recipe measurements accordingly, or save the leftovers in the fridge for up to two days.


1 box oven-ready lasagna sheets (gluten free or whole grain can be used here)

2 cups green lentils (uncooked)

3 1/2 cups creamy tomato sauce (recipe below) or 1 28 oz jar tomato sauce

1 cup cashews (soaked at least 20 minutes in hot water)

1 cup water

2 tablespoons Italian seasoning

1/4 cup onion (diced)

2 gloves of garlic (minced) or 1 tablespoon garlic powder


2 tablespoons nutritional yeast (for a more "cheesy" flavor)

Basil for topping or for mixing into the tomato sauce

*Creamy tomato sauce recipe: https://www.faustinemicheyl.com/post/creamy-tomato-sauce-vegan-gluten-free-oil-free

Step by step:

  1. Cook lentils according to package

  2. Preheat oven to 350°F

  3. While the lentils are cooking, add soaked cashews, water, nutritional yeast, Italian seasoning, onion and garlic to a blender

  4. Blend on medium-high speed until a creamy texture has been reached (this usually takes about 3-4 minutes of blending)

  5. Once lentils are cooked, combine them with your tomato sauce in a large bowl

  6. To a large 3 qt (9x13) baking tray, place 4-5 lasagna sheets on the bottom, arranging them however they fit (I usually split a lasagna sheet down the middle and do four full sheets vertically and use both halves of the other sheet to fill the rest of the tray)

  7. To this layer of lasagna sheets, add a layer of lentils (using approximately 1/4 of your lentils)

  8. Pour on a layer of "cream", again using approximately 1/4 of the mixture

  9. Repeat the same process (lasagna sheets, lentils, and then cream) until you use up your all your ingredients, finishing off with a layer of lentils and cream

  10. Allow to cook in your oven for 40-45 minutes

  11. Serve and enjoy!

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