High Protein Vegan Lasagna
Recipe Overview
Overview
This high protein vegan lasagna is a delightful twist on a classic dish, making it both nutritious and satisfying. The recipe starts with a flavorful base of sautéed onions, garlic, and a hint of chili, which sets the stage for a rich tomato sauce. The addition of lentils and walnuts not only boosts the protein content but also adds a lovely texture that mimics traditional meat sauces. The use of sundried tomatoes elevates the flavor, making each bite a taste sensation.
The creamy béchamel sauce, made from cashews blended with oat milk, is a game changer. It adds a luxurious creaminess without the dairy, making this dish suitable for various dietary needs. Layering the tofu sheets with the protein-rich filling and the béchamel creates a hearty meal that holds its shape beautifully when served. This lasagna is not just a meal; it’s a celebration of wholesome ingredients that come together to create something truly special.
Baking it until golden and bubbly ensures that the flavors meld perfectly, resulting in a dish that is both comforting and impressive. Whether you’re serving it for a family dinner or a gathering with friends, this high protein vegan lasagna is sure to be a hit. It’s a fantastic way to enjoy a classic dish while staying aligned with a healthy lifestyle.
Recipe Details
Steps & Tips
Heat a frying pan or saucepan on high heat and add 1 tablespoon of olive oil.
Add finely diced onions and half a finely chopped red chili to the pan.
Add one finely sliced clove of garlic to the pan and cook through.
Tip: Add garlic later to prevent it from burning, as burnt garlic can become acidic.
Chop 100 grams of walnuts until they resemble minced meat.
Add 400 grams of drained and rinsed cooked lentils to the mixture.
Finely dice about five or six sundried tomatoes and add them to the mixture.
Add one jar (680 grams) of passata or two tins of smooth tomato sauce.
Add 50 grams of spinach to the mixture and allow it to wilt.
Tip: Season to taste and trust your palate for the best flavor.
Add 1 tablespoon of maple syrup and 2 tablespoons of tamari to the mixture.
Tip: Ensure your tomato sauce is not too runny so the lasagna holds its shape.
In a blender, combine 200 grams of cashew nuts, 400 ml of oat milk, garlic powder, lime juice, black pepper, and salt. Blend until smooth.
Add 50 ml of olive oil to the blended cashew sauce and blend again until smooth.
Tip: Add more oil if you want a creamier sauce, but keep it higher in protein and lower in fat.
Cut high protein tofu sheets to the size of your lasagna dish.
Start layering the lasagna by adding a small amount of bashel sauce to the bottom of the dish.
Add half of the tomato sauce mixture on top of the bashel.
Place the next layer of tofu sheets on top of the sauce.
Add the remaining tomato sauce mixture on top.
Top the lasagna with the remaining bashel sauce.
Preheat the oven to 200°C and bake the lasagna for 15-20 minutes until golden.
Tip: Use scissors to cut through the lasagna for cleaner slices.
Use scissors to cut through the lasagna for serving.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Soy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using tofu sheets in lasagna provides a high protein alternative to traditional pasta.
- •Walnuts and lentils are excellent sources of protein and add texture to the dish.
- •Cashew cream can be blended with oat milk to create a creamy, dairy-free béchamel sauce.
- •Sundried tomatoes enhance the flavor profile of the lasagna, adding a rich, umami taste.
