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Veggie-Packed Lasagna Recipe (Vegan, High Protein)

Vegan, high protein, veggie-packed lasagna recipe. You’ve got the flavors of sausage, sauce, and spiced cheese but the nutrition of a salad. Need comfort food but have a doctor’s note to eat more vegetables? Here is your warm ‘n’ ready answer…

I’m not kidding when I say this is veggie-packed lasagna. It’s stuffed with healthy stuff, but picky eaters and health nuts will set aside their differences to indulge!

I don’t wanna share my location, so just know it’s already gettin’ nippy outside here. Christmas in July, anyone? No potluck dish is better loved than lasagna, except dessert.

Unlike some vegan lasagna recipes, this doesn’t call for white flour noodles, highly refined fake cheese, or oil!

See, we aren’t just switching the meat, dairy, and eggs for starch, starch, and more starch. NOT that carbohydrates are the devil’s macro. I just prefer a little of the buff stuff (aka protein) to fill me up. As made below, you can boldly tell your din-din guests that this pasta dish du jour is gluten-free, nut-free, and high-protein.


Veggie-Packed Lasagna (secret ingredients, secret recipe)


  • 3 large sheets (3 oz. or 56g) legume-based lasagna noodles (i.e. yellow lentil or Banza chickpea)
  • 3 sheets of cabbage (the thin part on the outside)
  • 1/4 cup TVP (textured vegetable protein)
  • 3/4 cup (85g) cauliflower rice
  • 1/2 cup chopped onions, any kind or color
  • 1/2 cup chopped bell peppers, ditto for variety
  • 1 cup (250g) prepared marinara sauce OR tomato sauce with Italian seasoning
  • 1.5 oz. (52g) vegan cheese of choice OR 3 tablespoons nooch- I’ve got a vegan brie-gonzola cheese recipe coming soon!


  1. Preheat oven to 375F (190C) and swipe a 7×5 glass baking dish with olive oil spray. I love Pyrex.
  2. Mix 1/4 cup of water into the TVP and let sit while you chop/measure your other ingredients.
  3. Combine pasta sauce with the TVP and vegetables.
  4. Spread a heaping tablespoon of the “meaty” marinara mixture onto the bottom of your pan and cover with 1 cabbage leaf. Add 1/4 total cheese mixture, smush with 1 lasagna noodle, and repeat: sauce, leaf, cheese, sheet.
  5. Bake for 30 minutes, then broil for 5 minutes.
  6. Let cool or dive in and burn your mouth.

Check back for the cheeky cheese recipe. It melts, bubbles, and broils like regular dairy!

Nutrition Facts for ENTIRE TRAY: 500 calories | 28g protein | 21g fiber (yeah, drink a lotta water.) | 10g fat, 4g saturated fat | 310% RDA for Vitamin C | 570% RDA for Vitamin B12 IF you use a fortified nutritional yeast

Best Dishes,

The Hippie Happy Foodist™

1 Comment

  1. […] It melts and bubbles, too! Try using brie-gonzola on this super yummy and happy tummy vegan lasagna. […]

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The Hippie Happy Foodist