Vegan Lasagna

# High-Protein Vegan Lasagna for Fat Loss **680 cal, 46g of protein (per serving, makes 8)** High-protein vegan comfort food that doesn't feel like diet food. **680 calories and 46g of protein per serving.**

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Step 1

1. Preheat oven to **375°F (190°C)**.

Step 2

2. Cut your onion, carrot, celery, and red bell pepper into small cubes.

Step 3

3. Add all of your vegetables to a large pan and sauté over medium heat for about **10–15 minutes**, until nice and soft.

Step 4

4. Add the garlic and cook for about **1 minute**, until fragrant.

Step 5

5. Add tomato paste and cook for another **1–2 minutes**, mixing it into the vegetables.

Step 6

6. Add both of your plant-based grounds. Break everything apart and cook until browned.

Step 7

7. Pour in the red wine to deglaze the pan, scraping all of that flavor from the bottom. Let it cook down for a few minutes.

Step 8

8. Add your crushed tomatoes and basil tomato sauce.

Step 9

9. Season with cocoa powder, nutritional yeast, chili crisp, basil, thyme, paprika, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything together and let the sauce simmer so all of those flavors come together.

Step 10

10. While the sauce is simmering, prepare your vegan ricotta.

Step 11

11. Add a thin layer of sauce to the bottom of your baking dish.

Step 12

12. Layer your lasagna noodles, meat sauce, and vegan ricotta. Continue layering until everything is used up.

Step 13

13. Finish the top with the remaining sauce, dairy-free mozzarella, and parmesan.

Step 14

14. Cover with foil and bake at **375°F for 25–30 minutes**.

Step 15

15. Remove the foil and bake for another **15–20 minutes**, until the cheese is melted and the top is bubbling and golden.

Step 16

16. Remove from the oven and let the lasagna rest for **30 minutes before cutting**. Trust me on this one — it makes all the difference and gives you those perfect lasagna slices.

Step 17

Cut into **8 servings** and enjoy.