Cookwith

Name: Vegetarian High-Protein Lasagne Bolognese
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 9 sheets no-boil lasagna noodles (preferably whole wheat); 2 tbsp olive oil; 1 medium onion, finely diced; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 1/2 tsp chili flakes (optional); 400g cremini mushrooms, finely chopped; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 2 tbsp tomato paste; 1/2 cup dry red wine (or vegetable broth); 1 x 796ml can crushed tomatoes; 2 x 400g cans brown lentils, drained and rinsed; 1 1/2 tsp kosher salt, divided; Freshly ground black pepper; 300g ricotta cheese; 1 large egg; 1/2 cup finely grated parmesan cheese (plus more for topping); 1/2 cup chopped fresh basil (plus extra for garnish); 250g fresh mozzarella, sliced or shredded

Vegetarian High-Protein Lasagne Bolognese

CrushedLemon1034

This vegetarian lasagne bolognese is a hearty, protein-packed twist on the Italian classic—perfect for a cozy dinner. Savory mushrooms and lentils mimic the deep flavors of traditional meat ragù, layered with a fragrant ricotta-basil filling and plenty of gooey mozzarella. Using room temperature ingredients in the cheese layer ensures a beautifully smooth and creamy texture, while the broiled top brings irresistible crispy edges. It’s comfort food that’s both satisfying and nourishing, hitting the 20g protein target per serving without sacrificing any of the beloved lasagne experience.

Ingredients

Instructions

Preheat oven to 375°F (190°C). Set out all ingredients to come to room temperature for better texture in the cheese layers.
Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 5-7 minutes until softened and just golden.
Add garlic and chili flakes, cook for 1 minute. Stir in mushrooms, thyme, and oregano. Sauté until mushrooms release liquid and begin to brown, about 7 minutes.
Clear a spot in the pan, add tomato paste, and cook for 2 minutes, stirring to caramelize it. Deglaze with red wine, scraping up browned bits, and reduce for 2 minutes.
Add crushed tomatoes and lentils. Season with 1 tsp salt and black pepper. Simmer uncovered for 10-12 minutes, stirring occasionally, until thickened. Taste and adjust seasoning. Remove from heat.
In a bowl, mix ricotta, egg, parmesan, basil, and remaining 1/2 tsp salt until smooth. Set aside.
To assemble: Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles, 1/3 of the ricotta mixture, 1/4 of the mozzarella, and 1/3 of the sauce. Repeat twice, finishing with sauce and the rest of the mozzarella. Sprinkle extra parmesan on top.
Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until golden and bubbling. For a crispy top, broil for 2-3 minutes (watch closely).
Let rest 10-15 minutes before slicing. Garnish with more basil. Serve hot.