@itsromab
Roma BCheesy Plant-Based One-Pan Holiday Lasagna 🌱 | High-Protein & Meal-Prep Friendly
 Makes ~4 Servings
Fully Plant-Based
~35g protein per serving 
 Ingredients ✨ Vegan “Sausage” Crumbles
2 cups TVP (textured vegetable protein) (96g protein) 
2 cup hot vegetable broth
2 tablespoons coconut aminos
1.5 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon dried sage
1 teaspoon fennel seeds 
1/2 teaspoon salt 1/2 teaspoon black pepper Creamy Pumpkin Layer
3/4 cup canned pumpkin puree
1/2 cup plant-based milk (I used @Maïzly: First corn milk 🌽🥛) 
1/2 cup vegan cream cheese 
Sprinkle of cinnamon 
Salt and pepper, to taste Sauce & Pasta
140g lasagna sheets, broken in halves
1.5 cups diced tomatoes
1 cup vegetable broth
1 teaspoon oregano Toppings
Vegan cheese, shredded (mozzarella or a blend)
 Rosemary or parsley (optional) Cooking Method ✨ Prepare the Vegan “Sausage”
Pour hot vegetable broth over the TVP and let it sit for 10 minutes to rehydrate. Mix in coconut aminos, garlic powder, onion powder, sage, fennel seeds, salt, and pepper. Make the Creamy Pumpkin Layer
In a small bowl, whisk together creamy pumpkin layer ingredients until smooth. Build the Lasagna
In a large, deep pan, combine diced tomatoes, vegetable broth, oregano, and the TVP “sausage.” 
Cook for 5 minutes on medium. Break the lasagna sheets in half and layer them directly into the sauce. Dollop the pumpkin mixture on top. Cover and simmer on low for 25-28 mins or until the pasta is tender. Add Topping & Serve
Sprinkle with vegan shreds. Cover for 2–3 minutes or until melted. Garnish with rosemary or parsley. #vegan #veganfood #plantbased #veganrecipes #lasagna
On the profile · Dec 8, 2025