VEGAN PROTEIN PACKED LASAGNA

This lasagna was our favourite yet – with tofu ricotta and protein packed in every bite. It’s a great recipe that you’re bound to have leftovers of! Perfect for an after-gym meal, or a quick next-day lunch.

YOU’LL NEED:

  • ½ a bag of veggie ground (We used Gardein)
  • 1 can of brown lentils
  • 1 tbsp of vegan butter
  • 2 blocks of extra firm tofu
  • Juice from one lemon
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1 tbsp of nutritional yeast
  • 2 cloves of fresh garlic
  • ½ tsp of salt
  • ½ tsp of pepper
  • 1 jar of favourite pasta sauce
  • 1 large can of diced tomatoes
  • ½ cup of water
  • 1 box of uncooked lasagna noodles
  • 2 cups of vegan shredded cheddar (We used Emborg)

STEPS:

  1. First you are going to want to get your sauce started, heat up a large frying pan on medium low heat and add your vegan butter.
  2. Once butter is melted, strain your brown lentils and add them to the pan along with half a bag of your veggie ground (around 2 cups)
  3. While thats cooking you can prepare your tofu ricotta, open and dry your tofu by patting dry with paper towel
  4. Add your tofu to a food processor (blender works if you don’t have one)
  5. Dice your cloves of garlic and add your dried basil, oregano and lemon juice to the food processor. Pulse until you reach a thick creamy consistency.
  6. Back to the sauce, add your favourite jar of pasta sauce and can of diced tomatoes to your veggie ground mixture and simmer on low for another 5 minutes
  7. Preheat oven to 350 degrees
  8. Now its time to build your lasagna! In a large casserole dish start with your first layer of “meat” sauce and top with uncooked lasagna noodles
  9. Next, add a layer of your tofu ricotta and spread evenly overtop of noodles
  10. Repeat with layer of lasagna noodles and more “meat sauce” until you’ve used up both sauces
  11. Make sure you finish with a topped layer of meat sauce and the final touch is your shredded cheddar
  12. Cover with tinfoil and bake at 350 for one hour
  13. Remove tinfoil and set oven to broil low, keep an eye on it. You want to keep it in there until the top layer of cheddar starts to bubble
  14. Remove from oven, let cool for 10 minutes, slice and enjoy!
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