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HIGH-PROTEIN VEGANUARY DAY 3: LENTIL LASAGNE Packing in 35-40g protein by using…


HIGH-PROTEIN VEGANUARY DAY 3: LENTIL LASAGNE 🍝 Packing in 35-40g protein by using just lentils (even more if you add in some vegan mince!) my family could not BELIEVE this was vegan, even better than the really deal 😏 also inspired by @heardofherbivore new lil initiative gimme all the carbssss 😜😜

LENTIL LASAGNE RECIPE 🇮🇹
For the ragu: 200g shiitake mushrooms, finely chopped • 1 x 240g can of green lentils • 240g vegan mince OR another can of 240g lentils • 1 celery stick, finely chopped • 2 carrots, finely cubed • 1 onion, finely chopped • 3 cloves of garlic • 1 courgette, cubed • 200g spinach • 1tbs balsamic vinegar • 1tbs oregano • 1tin chopped tomatoes • 1tbsp tomato purée • 1/2tsp smoked paprika • 1tbsp soy sauce • 100ml veg stock • 8 lasagne sheets •

For the béchamel: 2 x blocks of silken tofu • 35g nutritional yeast • 50g cashews • dash of nutmeg• 200ml soy milk • 1tsp Dijon mustard • 2 garlic cloves •

150g @violife_foods grated vegan cheese

– fry the onion, garlic, celery, carrot, courgette and mushrooms with plenty of salt and pepper in a pan till soft
– Add in the lentils (&mince/ other can of lentils) with all the other ragu ingredients (bar the lasagne sheets and spinach) and simmer for 25mins till the liquid reduces
– Stir through the spinach and set aside
– Cook lasagne sheets according to pack (I part boil them for 5 mins)
– Make up your bechemel sauce by blitzing all ingredients in a blender with plenty of salt and pepper till smooth, adding more milk if you want to loosen
– Layer! start with half the ragu on the bottom, 1/3 of the béchamel then 4 lasagne sheets then repeat, placing the final 1/3 of the bechemel on top
– Now pop in the oven for 35 mins at 180 degrees
– After this time, sprinkle over the cheese and cook for a further 10 more mins so it melts
– Serve with a crisp salad 🥗

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