I’m excited for today’s recipe because I’ve taken some time to bring this high-protein vegan lasagne recipe to perfection. I’ve taken a lot of inspiration from Pinterest and went through many different vegan lasagne recipes to eventually create my version of a high-protein and healthy, vegan lasagne. I believe it’s a great way to consume vegetables, especially for kids because you can’t really taste them 😀 Fabian and I usually eat this on Sundays at dinner as our “cheat meal”, even though it’s not really unhealthy but we just enjoy cleaner cheat days now.
Here’s what you need:
- Coconut/Olive oil for frying
- 1 Red Onion
- 1-2 cloves Garlic
- ca. 150g of Mushrooms, 2 Carrots, 4-5 Broccoli Heads, 4-5 Cherry Tomatoes
- 400-500g of Plantbased Minced “Meat”
- 2 cans of Chopped Tomatoes
- 1 tbsp of Tomato Paste
- 1 l of Oat Milk
- 115g of vegan Butter
- ca. 80g of Flour
- A handful of vegan Cheese
- Nutritional Yeast
- 1 Red Onion
Pasta & Spices
- Lasagne plates
- 1 Bay Leaf
Start by prepping the oat milk for the Bechamel sauce. Pour the oat milk in a saucepan, cut the red onion in 4 pieces and throw it in the saucepan together with the bay leaf, nutmeg and a pinch of salt. Now let it simmer while you prepare the Ragu.
Start by cutting the other red onion and garlic into small pieces. Pour olive oil in a pan and let it the onion and garlic simmer for a couple of minutes. Meanwhile chop the rest of the vegetables and throw them into the pan together with the onion and garlic to simmer for at least 10 minutes. Then throw in the plantbased minced and season it with salt and pepper, let that get ready for about 10 minutes. Add the 2 cans of chopped tomatoes and 1 tbsp of tomato paste to the mixture and let it simmer for 20 minutes.
While the Ragu is getting ready, you can tend back to the Bechamel sauce and prepare that. Strain the oat milk to remove the onion etc. Now take another saucepan and melt the vegan butter. Once it’s melted, slowly add flour and mix until you get a thick paste. Then add the oat milk stepwise, while mixing the paste until all of the milk is mixed into the paste. Don’t worry if it’s a little too liquid at this point. Add the vegan cheese and nutritional yeast to the mixture and whisk until dissolved. Let it simmer for about 10 min and if the mixture is still a little too liquid, add some more flour to it. The consistency should be a thick and creamy.
When both the Ragu and Bechamel sauce are ready, start building your lasagne. Start by coating the bottom of your container with the Ragu, followed by lasagne plates. Don’t add the Bechamel sauce to the first “layer”. After the lasagne plates, add your Ragu again and now also the Bechamel sauce, just like in the pictures below. End your last layer with Ragu and a lot of Bechamel sauce on top.
Preheat the oven to 180°C, once the temperature is right, add the lasagne and leave it in there for at least 30 min. Depending on your oven, the lasagne should be done within 30-45min.
I hope you enjoy this recipe as much as I do!
Thanks for stopping by again & blog to you soon!