Fiber-Rich Vegan Lasagna
A delicious and heart-healthy vegan lasagna recipe packed with fiber, plant-based proteins, and healthy fats.
Ingredients
- 9 whole wheat lasagna noodles
- 1 can of lentils, drained and rinsed
- 1 cup of diced tomatoes
- 1 cup of chopped spinach
- 1 cup of sliced mushrooms
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1 cup of cashew cream (blend 1 cup of soaked cashews with 1/2 cup of water)
- 1/4 cup of nutritional yeast
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add mushrooms, spinach, lentils, diced tomatoes, oregano, basil, salt, and pepper. Cook for 5-7 minutes.
In a bowl, mix cashew cream with nutritional yeast.
In a baking dish, spread a layer of marinara sauce. Place a layer of lasagna noodles, followed by the lentil mixture, cashew cream mixture, and more marinara sauce. Repeat until all ingredients are used.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly.
Let the lasagna cool for a few minutes before serving. Enjoy!
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 350 |
| Cholesterol | 0 |