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    Vegan High-Protein Pumpkin Spinach Lasagna 🍂 #fallrecipe #vegan



    Vegan High-Protein Pumpkin Spinach Lasagna 🍂 #fallrecipe #vegan

    It’s officially fall and we’re putting pumpkin in lasagna. Trust me, you need to try this high protein fit vegan meal. We’re starting off by making a creamy pumpkin sauce packed with all the fall spices. Next up, we’re making the spinach ricotta layer. Toss in all of your ingredients. I like to add a mixture of firm and soft tofu. I feel like that texture together is so nice. Process until it’s creamy, but it still has some texture. Now, I’m going to add a lot of spinach. This is the layer that’s going to give us that protein punch. Then we stack it up and assemble. Repeat that process until you have nothing left. Bake at 375 for an hour. Then uncover and broil for 5 minutes until you get it golden at the top. And has 22 g of protein per serving. Vegan and gluten-free. Who’s making this? Yes, George approved.

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    1. @NatalieMatthewsFitVeganChef on

      ✨ Vegan High-Protein Pumpkin Spinach Lasagna ✨
      Fall comfort food but make it FitVegan 💪🎃
      6 servings • 22g protein each

      ✨Pumpkin Sauce Layer✨
      •2 cans pumpkin purée (unsweetened)
      •2 ½ cups unsweetened soy milk (or other high-protein plant milk)
      •2 tbsp nutritional yeast
      •2 cloves garlic, minced
      •2 tbsp miso paste (white or yellow)
      •2 tsp smoked paprika
      •1 tsp cinnamon
      •1 tsp nutmeg
      •2 tsp salt + ½ tsp black pepper

      ✨Spinach Tofu Ricotta Layer✨
      •1 block extra-firm tofu, pressed
      •1 block silken tofu
      •2 cups spinach (chopped) or 1 cup thawed frozen spinach (squeezed dry)
      •2 tbsp nutritional yeast
      •1 the juice of one lemon
      •1 tsp garlic powder
      •1 tsp onion powder
      •Salt & black pepper to taste

      ✨Lasagna✨
      •1 box gluten-free brown rice lasagna noodles (oven-ready)
      •1/4 cup 30g vegan mozzarella (optional topping)

      ✨Directions✨
      1️⃣ Preheat oven to 375°F (190°C).
      2️⃣ Pumpkin sauce: whisk all sauce ingredients until smooth & creamy.
      3️⃣ Spinach ricotta: process both tofus + spinach + seasonings until ricotta-like.
      4️⃣ Assemble: spread pumpkin sauce → noodles → pumpkin sauce → noodles → spinach ricotta. Repeat & finish with pumpkin sauce + Ricotta dollops.
      5️⃣ Bake covered 50–60 mins. Uncover, bake 10 more mins until golden.
      6️⃣ Rest 10 mins before slicing.

      Macros (per serving)
      🔥 ~355 Calories | 💪 22g Protein | 🌾 51 Carbs | 🥑 8g Fat | 🌱 9g Fiber

      Save this post to make later 📝
      Would you try pumpkin in lasagna? 👇🍂

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