Heavy-Duty Vegetarian Lasagna

A protein-packed, “meaty” vegetarian lasagna designed for 2+ weeks of meal prepping. No béchamel, no sogginess, just pure satiety.

Recipe optimized for long-term storage and high protein density.

Ingredients

  • 1.4 L tomato pulp

  • 500g lasagna noodles

  • 500g ricotta cheese

  • 400g firm white tofu

  • 400g cooked brown lentils

  • 400g shredded mozzarella

  • 300g zucchini

  • 250g mushrooms

  • 150g baby spinach

  • 100g grated Parmesan

  • 100g walnuts

  • 2 large eggs

  • 5 cloves garlic

  • Thyme, rosemary, oregano

  • Salt, sugar, pepper

Directions

  • Pre-heat the oven to 190°C.

  • Sauté the zucchini and mushrooms in olive oil until the moisture has fully evaporated and they start to brown.

  • Add the minced garlic, walnuts, thyme, and rosemary to the pan; cook for 2 minutes.

  • Pour in the tomato pulp, lentils, salt, and sugar. Simmer for 15 minutes to create a thick “Power Ragù.”

  • In a separate bowl, mash the tofu and mix with ricotta, eggs, Parmesan, and fresh parsley.

  • Wilt the spinach in the hot sauce for 60 seconds just before assembly.

  • In a 23 x 33 cm dish, sauce → noodles → tofu/ricotta mix → sauce → mozzarella.

  • Repeat layers until ingredients are used, ensuring the top layer of noodles is fully covered in sauce and mozzarella.

  • Cover with a foil tent and bake for 25 minutes.

  • Remove foil and bake for another 20-25 minutes until golden.

  • Let rest for 20 minutes before cutting to ensure the layers set.

Category: dish