Plant Based Pastitsio

High-Protein Vegan Lasagna Rich, hearty, and packed with plant-based protein! This delicious vegan lasagna combines seasoned plant-based ground meat, fresh vegetables, rich tomato sauce, creamy homemade béchamel, vegan feta, and melted mozzarella. Oven Cooking Time: 1 hour Oven Temperature: 350°F (175°C) Resting Time: 15–20 minutes

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Step 1

Step 1: Season the Plant-Based Meat

Step 2

In a large bowl, combine the Faba plant-based ground and Impossible Lite ground.

Step 3

Add paprika, black pepper, garlic powder, onion powder, dried basil, and salt.

Step 4

Mix thoroughly until all the seasonings are evenly distributed.

Step 5

Step 2: Brown the Meat

Step 6

Heat 1 tablespoon of olive oil and 1 tablespoon of plant-based butter in a large skillet over medium-high heat.

Step 7

Add the seasoned plant-based ground and cook until nicely browned, stirring occasionally. Set aside.

Step 8

Step 3: Prepare the Vegetables

Step 9

Finely chop the carrots, celery, onion, red bell pepper, and parsley. Mince the garlic and keep it separate.

Step 10

Step 4: Sauté the Vegetables

Step 11

In a large pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of plant-based butter.

Step 12

Add the carrots, celery, onion, and red bell pepper.

Step 13

Sauté for 10–15 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Step 14

Step 5: Add Garlic & Tomato Paste

Step 15

Add the minced garlic and the entire can of tomato paste.

Step 16

Stir everything together and cook for another 1–2 minutes until fragrant.

Step 17

Step 6: Prepare the Meat Sauce

Step 18

Add the browned plant-based meat to the sautéed vegetables.

Step 19

Pour in the 28 oz can of crushed tomatoes and both 14 oz cans of tomato sauce.

Step 20

Add half of the chopped fresh parsley and season with salt to taste.

Step 21

Mix thoroughly and allow the sauce to gently simmer while preparing the noodles.

Step 22

Step 7: Prepare the Lasagna Noodles

Step 23

Bring a large pot of salted water to a boil.

Step 24

Cook the lasagna noodles according to the package directions until al dente.

Step 25

Drain and set aside.

Step 26

If using oven-ready lasagna noodles, follow the package instructions.

Step 27

Step 8: Prepare the Baking Dish

Step 28

Preheat your oven to 350°F (175°C).

Step 29

Lightly coat a large baking dish with olive oil cooking spray.

Step 30

Step 9: Assemble the Lasagna

Step 31

Begin with a thin layer of meat sauce at the bottom of the baking dish.

Step 32

Add a layer of lasagna noodles, followed by another generous layer of meat sauce.

Step 33

Continue alternating noodles and meat sauce until all the ingredients are used.

Step 34

Step 10: Prepare the Vegan Béchamel

Step 35

Prepare one batch of creamy homemade vegan béchamel sauce.

Step 36

For the full recipe, check out my separate Vegan Béchamel Sauce video on Kind Muscle!

Step 37

Step 11: Add the Cheese & Béchamel

Step 38

Spread the creamy vegan béchamel evenly over the top of the lasagna.

Step 39

Sprinkle with 4 oz of crumbled vegan feta cheese, followed by the shredded vegan mozzarella.

Step 40

Step 12: Bake Covered — 40 Minutes

Step 41

Cover the baking dish with aluminum foil.

Step 42

Bake at 350°F (175°C) for 40 minutes.

Step 43

Step 13: Bake Uncovered — 15 Minutes

Step 44

Remove the aluminum foil and continue baking for another 15 minutes until the cheese begins to melt and the top turns lightly golden.

Step 45

Step 14: Broil — Up to 5 Minutes

Step 46

Switch the oven to broil and cook for up to 5 additional minutes until the cheese is bubbly and golden brown.

Step 47

Watch closely, as the topping may brown in just 1–3 minutes.

Step 48

Total oven cooking time: Approximately 1 hour.

Step 49

Step 15: Rest & Serve

Step 50

Remove the lasagna from the oven and allow it to rest for 15–20 minutes before slicing.

Step 51

Garnish with the remaining fresh parsley.

Step 52

Serve and enjoy your delicious homemade high-protein vegan lasagna!