Plant-Based Chicken Lasagna
A hearty and delicious lasagna made with plant-based chicken, layered with rich tomato sauce, creamy tofu ricotta, and spinach, all nestled between sheets of whole-grain pasta.
⏱️
30 minutes
Prep Time
🍳
40 minutes
Cook Time
🍽️
6
Servings
🎯
Medium
Difficulty
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Nutrition Facts
Per serving
320Calories
25gProtein
45gCarbs
10gFat
Ingredients
For 6 servings
- 9 whole-wheat lasagna noodles
- 2 cups plant-based chicken (chopped)
- 3 cups fresh spinach
- 1 cup mushrooms (sliced)
- 1 zucchini (sliced)
- 2 cups marinara sauce
- 1 cup firm tofu
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Follow these steps for perfect results
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add mushrooms and zucchini, sautu00e9 until soft. Stir in plant-based chicken and spinach, cooking until spinach wilts.
- In a bowl, combine tofu, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Mash until smooth for the ricotta filling.
- Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer with 3 lasagna noodles, half of the tofu ricotta, half of the veggie and chicken mixture, and a third of the marinara sauce. Repeat the layer.
- Top with remaining lasagna noodles and marinara sauce. Cover with foil.
- Bake for 30 minutes, then remove foil and bake for an additional 10 minutes until bubbly.
- Let it cool for a few minutes before serving.
Health Benefits
Nutritional advantages of this recipe
- High in plant protein for muscle health.
- Contains dietary fiber for digestive health.
- Rich in vitamins from spinach and zucchini.
- Low in saturated fat for heart health.