Quick, High-Protein Veggie Lasagna Recipe | Vegetarian Times Skip to main content

Quick, High-Protein Veggie Lasagna

This easy-to-follow recipe provides you with 21 grams of protein per serving, thanks to the soy "steak" strips. The lasagna can be assembled quickly since you don't have to cook the pasta first. Excerpted from Diet Simple by Katherine Tallmadge.



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3 Tbs. olive oil
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1 Tbs. minced garlic
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12 oz. soy "steak" strips
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½ lb. eggplant, cubed
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1 ripe tomato, cubed
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1 zucchini, diced
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2 ½ cups marinara sauce
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2 tsp. dried oregano, or to taste
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1 9-oz. pkg. oven-ready lasagna sheets
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2 cups low-fat ricotta cheese
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2 cups low-fat mozzarella cheese, shredded


1. Preheat oven to 375°F. Spray nonstick 9x13-inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium heat, and brown garlic 2 to 3 minutes. Add soy strips, and sauté 2 to 3 minutes. Add eggplant, tomato, zucchini and 1 cup of marinara sauce; cook about 5 minutes, stirring occasionally. Stir in oregano, salt and pepper.

2. Meanwhile, place 6 sheets of lasagna in bottom of pan, overlapping as needed to fill gaps. Spoon in eggplant mixture, and top with layer of ricotta cheese. Place remaining lasagna strips over ricotta, and spray lightly with nonstick cooking spray. Spread remaining marinara sauce on top, sprinkle with mozzarella cheese and cover pan tightly with foil. Bake 30 to 45 minutes, or until top layer of pasta is soft. Remove and serve.

Nutrition Information: 

21 g
Total Fat: 
14 g
Saturated Fat: 
6 g
33 g
30 mg
620 mg
5 g
6 g
Serves 10

Comments on this Recipe

this lasagna sounds really good and my doctor told me i need to raise my protein levels because i had gastric bypass and my levels are so low that it is making my hair fall out. my boyfriend is a vegitarian so i will let you guys know how this goes over. thanks for the recipe

Some good recipes on this site

Came out better with this variation: Used coconut oil, 2 tbs minced garlic, 12 oz. soy ground beef,1 eggplant, 1 zucchini, 3 cups marinara sauce,2 tsp. dried oregano Salt& pepper to taste 9 lasagna sheets boiled(al dente) 3 cups low-fat ricotta cheese (but did not like the texture of it) 2 cups low-fat mozzarella cheese, shredded Put some marinara sauce at bottom of pan so lasagna wont stick. It made 2 layers of lasagna. came out delicious!