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If you’re looking for a light, healthy, and 100% plant-based alternative to traditional lasagna, this high-protein vegan zucchini lasagna with no pasta is for you. It’s a perfect recipe for those who want to eat well without giving up flavor—ideal for both vegan diets and active individuals aiming to increase their protein intake naturally. Thanks to textured pea protein and vegan Bolognese sauce, this dish is complete, filling, and easy to prepare, making it perfect for balanced lunches or dinners.
Ingredients
- 100 g textured pea protein
- Zucchini
- Carrot
- Leek
- Vegan Bolognese sauce
- Coconut oil
- Salt
- Cayenne pepper
- Grated vegan cheese
| Nutritional Information per serving | |
|---|---|
| Calories: | 183,5kcal |
| Fat: | 5,5g |
| of which saturates: | 1g |
| Carbohydrates: | 6,2g |
| of which sugars: | 1,2g |
| Fiber: | 2g |
| Proteins: | 27,3g |
| Salt: | 0,3g |
How to make: High-Protein Vegan Zucchini Lasagna (No Pasta)
| Preparation time: | 12 minutes |
| Cooking time: | 30 minutes |
| Portion size: | 1 piece |
| Number of servings: | 3 |
| Cooking style: | Italian |
- We start by slicing the zucchinis lengthwise using a mandoline.
- Meanwhile, we hydrate the textured pea protein by covering it with boiling water and letting it rest for a few minutes until it becomes nice and tender.
- Heat a large frying pan with a little coconut oil. Lightly sauté the zucchini slices on both sides, adding a pinch of salt, just until they are lightly golden. Remove them and set aside, working in batches until finished.
- In the same pan, add a bit more coconut oil if needed and cook the finely chopped carrot and leek with a pinch of salt. Once softened, drain the hydrated textured pea protein, add it to the pan, and sprinkle in a touch of cayenne pepper. Sauté for a few minutes until the textured pea protein becomes more golden and slightly crispy.
- To assemble the lasagna, spread a layer of vegan Bolognese sauce on the bottom of an oven-safe dish. Cover with a layer of zucchini slices, add part of the sautéed vegetables and textured pea protein, and repeat the process, alternating layers. Finish with a final layer of zucchini, cover with more vegan Bolognese sauce, and sprinkle grated vegan cheese on top.
- Bake in the oven for 30 minutes at 180°C and serve immediately, hot and ready to enjoy.
High-Protein Vegan Zucchini Lasagna Rating
Easy to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
100%
