High Protein Veggie Lasagne
A nutritious and delicious option for those who love cooking with vegetables and want to increase their protein intake.
Ingredients
- 250 g whole grain lasagna sheets or lentil/chickpea lasagna sheets
- 200 g red or green lentils
- 1 chopped onion
- 2 chopped garlic cloves
- 1 chopped carrot
- 1 chopped celery stalk
- 70 g tomato paste
- 800 g crushed tomatoes
- 1 cup vegetable broth
- Oregano, basil, thyme (to taste)
- Salt and pepper (to taste)
- Paprika (to taste)
- Cumin (to taste)
- 500 g fresh spinach or frozen spinach
- 1-2 zucchinis
- 1 eggplant
- Mushrooms or king oyster mushrooms
- Bell peppers (various colors)
- 400 g firm silken tofu or drained firm tofu
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1-2 chopped garlic cloves
- Nutmeg (for the creamy layer)
- Vegan shredded cheese or plant-based mozzarella or low-fat mozzarella
- Oil (for sautéing)
- Salt, pepper, nutmeg, paprika, cumin (for seasoning)
Instructions
- Prepare the lentils: Cook 200 g of red or green lentils according to package instructions until al dente.
- Sauté the onion and garlic: In a large pot or pan, heat some oil and sauté the chopped onion and garlic until fragrant.
- Add the vegetables: Add the chopped carrot and celery and sauté for about 5-7 minutes until soft.
- Toast the tomato paste: Add the tomato paste and briefly roast it.
- Combine lentils and sauce: Add the cooked lentils, 800 g crushed tomatoes, one cup vegetable broth, and your favorite herbs (oregano, basil, thyme). Season with salt, pepper, paprika, and cumin. Let the sauce simmer for at least 20-30 minutes to blend the flavors.
- Prepare the vegetables: Wash 500 g of fresh spinach, briefly steam it, and squeeze out excess water. Roughly chop it. Slice 1-2 zucchinis and/or 1 eggplant into thin slices. Optional: you can briefly sauté these in a pan.
- Make the creamy layer: Blend 400 g of firm silken tofu or drained firm tofu with 2 tablespoons of lemon juice, 3 tablespoons of nutritional yeast, 1-2 chopped garlic cloves, a pinch of nutmeg, salt, and pepper until creamy.
- Preheat the oven: Preheat the oven to 180°C (356°F). Lightly grease a large baking dish (approx. 25×35 cm).
- Layer the lasagna: Start with a thin layer of tomato-protein sauce on the bottom of the dish. Place a layer of lasagna sheets on top, spread about half of the creamy
Find it online: https://www.rezeptmoment.com/high-protein-veggie-lasagna-rezept/