This High Protein Vegetarian Lasagna is a hearty, satisfying meatless meal layered with roasted vegetables, creamy ricotta filling, and plenty of cheese for a protein-packed comfort dish. Perfect for meal prep, family dinners, or entertaining, it delivers bold flavor without sacrificing nutrition.
Why You’ll Love This Recipe
- High protein without meat
- Loaded with roasted vegetables for flavor and texture
- Creamy, cheesy layers that feel indulgent
- Great for meal prep and leftovers
- A filling and nourishing vegetarian lasagna recipe
Ingredients
For the Veggies & Pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 8 oz baby bella mushrooms, diced
- 12 lasagna noodles
- 4 cups low-moisture mozzarella cheese
For the Sauce
- 2 jars (25 oz each) marinara sauce
- 1 teaspoon olive oil
- ½ cup white onion, diced
- 2 tablespoons garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon oregano
- 1 bay leaf
- Salt and black pepper, to taste
For the Filling
- 1 teaspoon olive oil
- 5 oz spinach, chopped
- 1 egg white
- 15 oz ricotta cheese
- 1 tablespoon dried parsley (or ¼ cup fresh)
- 1 tablespoon dried basil (or ¼ cup fresh)
- 1 tablespoon lemon juice
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- Toss mushrooms, bell peppers, zucchini, and carrots with olive oil, salt, and pepper. Roast for 25 minutes, then set aside.
- Heat olive oil in a large pot over medium-high heat. Sauté onion until translucent.
- Add garlic, Italian seasoning, and oregano. Cook 1–2 minutes.
- Stir in marinara sauce, bay leaf, salt, and pepper. Reduce heat, cover, and simmer for 12 minutes. Remove bay leaf and set aside.
- In another pan, heat olive oil and sauté spinach until wilted, 3–5 minutes.
- In a bowl, combine spinach, egg white, ricotta, lemon juice, parsley, basil, and parmesan. Mix well.
- Cook lasagna noodles according to package instructions. Drain and cool.
- Spread 1 cup marinara sauce in an 8×8-inch baking dish.
- Layer 4 noodles, ½ cup ricotta mixture, 1¼ cups mozzarella, and ⅓ of roasted vegetables.
- Repeat for a second layer.
- For the final layer, add noodles, ricotta, vegetables, and remaining marinara (no mozzarella yet).
- Bake uncovered for 25 minutes.
- Remove from oven, top with remaining mozzarella, cover, and bake 20 more minutes.
- Rest 15 minutes before topping with parmesan and fresh basil.
Tips & Tricks
- Roasting vegetables first prevents excess moisture
- Use whole-milk ricotta for richer texture
- Let lasagna rest before slicing for clean layers
- Add crushed red pepper for heat
Details
- Prep Time: 35 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Use high-protein or whole-wheat noodles for extra nutrition
- Cottage cheese can replace ricotta for higher protein
- Fresh herbs elevate flavor but dried work well
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 30g
- Carbohydrates: 38g
- Fat: 20g
FAQ
Why is this lasagna high in protein?
Ricotta, mozzarella, parmesan, and egg white provide substantial protein.
Can I make it ahead of time?
Yes, assemble up to 24 hours ahead and bake when ready.
Can I freeze vegetarian lasagna?
Yes, freeze baked or unbaked for up to 2 months.
Can I add more protein?
Add lentils or plant-based meat crumbles to the sauce.
Storage
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
- Reheating: Bake covered at 350°F until warmed through
Similar Recipes
High Protein Vegetarian Lasagna
High protein vegetarian lasagna layered with roasted vegetables, ricotta filling, and marinara sauce, baked until cheesy and satisfying.
Ingredients
For the Veggies & Pasta
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 carrot diced
- 1 zucchini diced
- 8 oz baby bella mushrooms diced
- 12 lasagna noodles
- 4 cups low-moisture mozzarella cheese
For the Sauce
- 2 jars 25 oz each marinara sauce
- 1 teaspoon olive oil
- ½ cup white onion diced
- 2 tablespoons garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon oregano
- 1 bay leaf
- Salt and black pepper to taste
For the Filling
- 1 teaspoon olive oil
- 5 oz spinach chopped
- 1 egg white
- 15 oz ricotta cheese
- 1 tablespoon dried parsley or ¼ cup fresh
- 1 tablespoon dried basil or ¼ cup fresh
- 1 tablespoon lemon juice
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- Toss mushrooms, bell peppers, zucchini, and carrots with olive oil, salt, and pepper. Roast for 25 minutes, then set aside.
- Heat olive oil in a large pot over medium-high heat. Sauté onion until translucent.
- Add garlic, Italian seasoning, and oregano. Cook 1–2 minutes.
- Stir in marinara sauce, bay leaf, salt, and pepper. Reduce heat, cover, and simmer for 12 minutes. Remove bay leaf and set aside.
- In another pan, heat olive oil and sauté spinach until wilted, 3–5 minutes.
- In a bowl, combine spinach, egg white, ricotta, lemon juice, parsley, basil, and parmesan. Mix well.
- Cook lasagna noodles according to package instructions. Drain and cool.
- Spread 1 cup marinara sauce in an 8×8-inch baking dish.
- Layer 4 noodles, ½ cup ricotta mixture, 1¼ cups mozzarella, and ⅓ of roasted vegetables.
- Repeat for a second layer.
- For the final layer, add noodles, ricotta, vegetables, and remaining marinara (no mozzarella yet).
- Bake uncovered for 25 minutes.
- Remove from oven, top with remaining mozzarella, cover, and bake 20 more minutes.
- Rest 15 minutes before topping with parmesan and fresh basil.
Notes
- Use high-protein or whole-wheat noodles for extra nutrition
Conclusion
This High Protein Vegetarian Lasagna proves that meatless meals can be just as filling, comforting, and satisfying. With layers of roasted vegetables, creamy cheese filling, and rich marinara, it’s a nourishing dish you’ll want to make again and again.