City Lifestyle

Want to start a publication?

Learn More

Featured Article

High Protein Vegan Lasagna

A delicious recipe that will deceive any child or dairy lover

Article by Kelly Jones, MS, RD, CSSD, LDN

Photography by Kelly Jones, MS, RD, CSSD, LDN

Originally published in Newtown City Lifestyle

During the cold Pennsylvania winters, warm comfort foods are desired. While there’s nothing wrong with indulging in your favorite recipes, this lasagna provides all of the flavors you crave, without the high saturated fat content. Made with gluten free lentil noodles that would even fool a child and a tofu ricotta that will deceive any dairy-lover, this vegan lasagna recipe is rich in satisfying protein and antioxidants. Vitamins A and C are abundant to support the immune system this time of year and fiber feeds a healthy gut.

(vegan, gluten free, nut free option)

Total Time: 60 minutes

Cook Time: 40 minutes

Prep Time: 15-20 minutes

Yields: 6-8 servings


8 oz package no boil lentil lasagna noodles (or other no boil noodle)

1 batch, tofu ricotta

32 oz jar no sugar added marinara

3 Tbsp olive oil, divided

4 cups fresh chopped vegetables, such as bell peppers, mushrooms and eggplant

2 cups frozen spinach

¼ cup water

3 tbsp cashews


8 oz package cashew mozzarella alternative


1. Heat 2 tbsp olive oil over a sautee pan before adding your chopped vegetables. Stir and cover, letting cook for 10 minutes over low to medium heat, stirring occasionally.

2. Add all tofu ricotta ingredients to a food processor or high quality blender and pulse for 10-15 seconds, or until smooth.

3. Heat oven to 350 degrees F.

4. Drizzle the remaining tablespoon of olive oil on the bottom of a 8x12 or similar sized baking dish. Spread one 1/4 cup of the marinara sauce onto the bottom of the dish before adding lasagna noodles. If you are also using a cashew mozzarella, add half at this time.

5. Spread half of the tofu ricotta mixture on top of the noodles before sprinkling half of the cooked vegetables and frozen spinach. Add a second layer of noodles, 1 ¼ additional cups of sauce, the remaining tofu and vegetables and the optional cashew mozzarella before topping with a third and final layer of noodles. Add the remaining 1 ½ cups of sauce over the noodles, as well as ¼ cup of water.

6. Bake, covered, for 35 minutes at 400. While lasagna is baking, pulse the cashews in a small food processor or blender. Sprinkle over top of the lasagna after 35 minutes and place back in the oven for an additional 5 minutes, uncovered.