Vegan High-Protein Pumpkin Spinach Lasagna ๐ #fallrecipe #vegan
It’s officially fall and we’re putting pumpkin in lasagna. Trust me, you need to try this high protein fit vegan meal. We’re starting off by making a creamy pumpkin sauce packed with all the fall spices. Next up, we’re making the spinach ricotta layer. Toss in all of your ingredients. I like to add a mixture of firm and soft tofu. I feel like that texture together is so nice. Process until it’s creamy, but it still has some texture. Now, I’m going to add a lot of spinach. This is the layer that’s going to give us that protein punch. Then we stack it up and assemble. Repeat that process until you have nothing left. Bake at 375 for an hour. Then uncover and broil for 5 minutes until you get it golden at the top. And has 22 g of protein per serving. Vegan and gluten-free. Who’s making this? Yes, George approved.
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โจ Vegan High-Protein Pumpkin Spinach Lasagna โจ
Fall comfort food but make it FitVegan ๐ช๐
6 servings โข 22g protein each
โจPumpkin Sauce Layerโจ
โข2 cans pumpkin purรฉe (unsweetened)
โข2 ยฝ cups unsweetened soy milk (or other high-protein plant milk)
โข2 tbsp nutritional yeast
โข2 cloves garlic, minced
โข2 tbsp miso paste (white or yellow)
โข2 tsp smoked paprika
โข1 tsp cinnamon
โข1 tsp nutmeg
โข2 tsp salt + ยฝ tsp black pepper
โจSpinach Tofu Ricotta Layerโจ
โข1 block extra-firm tofu, pressed
โข1 block silken tofu
โข2 cups spinach (chopped) or 1 cup thawed frozen spinach (squeezed dry)
โข2 tbsp nutritional yeast
โข1 the juice of one lemon
โข1 tsp garlic powder
โข1 tsp onion powder
โขSalt & black pepper to taste
โจLasagnaโจ
โข1 box gluten-free brown rice lasagna noodles (oven-ready)
โข1/4 cup 30g vegan mozzarella (optional topping)
โจDirectionsโจ
1๏ธโฃ Preheat oven to 375ยฐF (190ยฐC).
2๏ธโฃ Pumpkin sauce: whisk all sauce ingredients until smooth & creamy.
3๏ธโฃ Spinach ricotta: process both tofus + spinach + seasonings until ricotta-like.
4๏ธโฃ Assemble: spread pumpkin sauce โ noodles โ pumpkin sauce โ noodles โ spinach ricotta. Repeat & finish with pumpkin sauce + Ricotta dollops.
5๏ธโฃ Bake covered 50โ60 mins. Uncover, bake 10 more mins until golden.
6๏ธโฃ Rest 10 mins before slicing.
Macros (per serving)
๐ฅ ~355 Calories | ๐ช 22g Protein | ๐พ 51 Carbs | ๐ฅ 8g Fat | ๐ฑ 9g Fiber
Save this post to make later ๐
Would you try pumpkin in lasagna? ๐๐
Yumm! So perfect for the season ๐
Thanks girly pop! Love you tons! ๐ซ
I have to make this! Looks amazing ๐คค๐คค๐คค
This looks so tasty and healthy ๐ ๐ฑ
Natalie love seeing you so playful and carefree, and how great of a chef you are beyond competition food!
Looks delicious ๐ thank you for the recipe ๐