High-Protein Rice Paper Lasagna with Shiitake, Tofu & Chinese Cabbage
Rice paper lasagna puts a fresh, creative spin on the classic Italian comfort food, swapping traditional pasta sheets for delicate rice paper layers.
This lighter version brings together shiitake mushrooms, tofu, and Chinese cabbage for a satisfying meal packed with plant-based protein and vegetables.
The rice paper softens beautifully as it bakes, creating tender layers that contrast with the hearty mushroom-tofu filling.
Shiitake mushrooms add a deep, savory flavor, while tofu provides protein and a pleasantly creamy texture. Chinese cabbage brings a mild sweetness and moisture that keeps every bite balanced and comforting.
Perfect for a cozy weeknight dinner, this lasagna is especially appealing when you want something filling without feeling overly heavy.
It is a fun way to enjoy familiar lasagna flavors with a nutritious, vegetable-rich twist. Whether you follow a plant-forward diet or simply love trying creative recipes, this high-protein lasagna is a deliciously unexpected dish worth making.
Nutrition
per serving (≈192g)Instructions
37 stepsTo Prepare the Tofu
Gather your required ingredients.
Drain the tofu well.
Press or squeeze out as much excess liquid as possible.
Crumble the tofu into small pieces with your hands or a fork.
Set aside while preparing the vegetables.
To Prepare the Vegetables
Finely chop the shiitake mushrooms into small cubes.
Finely chop the Chinese cabbage.
Chop the spring onion.
Finely chop or grate the fresh ginger.
To Make the Filling
Heat a little olive oil in a pan over medium heat.
Add the chopped Chinese cabbage and part of the spring onion.
Cook for a few minutes, until softened.
Remove from the pan and set aside.
Add a little more olive oil to the same pan.
Add the chopped shiitake mushrooms.
Fry until browned and aromatic.
Add the crumbled tofu, cooked cabbage, spring onion, and ginger.
Add the soy sauce or tamari, dry chili flakes, black sesame, and salt to taste.
Mix everything together and cook for a few more minutes, until the filling is well combined and flavorful.
Remove from the heat and let it cool slightly before assembling.
To Prepare the Rice Paper
Prepare a wide bowl or tray with water.
Dip one rice paper sheet into the water until slightly softened.
Do not soak for too long, as the sheet will continue to soften while assembling.
Repeat with the rice paper sheets as you build the lasagna.
To Assemble the Lasagna
Prepare a 20 × 20 cm baking dish.
Place one softened rice paper sheet on the bottom of the dish.
Add a thin layer of the tofu, shiitake, and cabbage filling.
Cover with another softened rice paper sheet.
Continue layering rice paper and filling until all the filling is used, creating around 5–6 layers.
Finish with a double layer of rice paper on top to make the surface more stable.
Sprinkle with extra black sesame seeds.
To Bake
Bake at 180°C/360°F for approximately 15 minutes.
The lasagna should be set, warm through, and slightly firmer on top.
Let it rest for 5 minutes before slicing.
To Serve
Finish with extra spring onion and black sesame.
Serve hot or warm.
Serve with soy sauce or tamari on the side.
Recipe Notes
Texture & Technical Notes
- The filling should be moist and flavorful, but not too wet. If it feels too liquid, cook it for a few extra minutes before assembling.
- Pressing the tofu well helps the filling stay structured and prevents the lasagna from becoming watery.
- Do not oversoak the rice paper sheets. They should be flexible but still strong enough to handle.
- A double rice paper layer on top helps the lasagna hold its shape after baking.
- Let the lasagna rest for a few minutes before slicing so the layers can set.
- For a fully gluten-free version, use tamari or certified gluten-free soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 170°C/340°F for 8–10 minutes, or until warmed through.
- This dish is best served fresh or warm, as rice paper can become softer after refrigeration.
- Freezing is not recommended, as rice paper can change texture after thawing.
