High Protein Lasagna
This is a delicious, light, and protein-rich take on the classic lasagna. We use gram flour in the béchamel sauce for added protein, though regular flour works as a substitute. Enjoy!
Takes
Serves 6
Ingredients
Tomato Sauce
- 2 red onions
- 3 cloves of garlic
- 1 fresh chilli
- 400 g sweet potatoes
- 1 courgette
- 2 yellow peppers
- 1 x 400 g tin cooked lentils drained and rinsed
- 2 x 400 g tins chopped tomatoes
- 100 g tomato purée
- 5 sun-dried tomatoes dried ‘leathery’ type, chopped
- 100 ml red wine
- 1 bay leaf
- A few sprigs of thyme
- 1.5 tbsp maple syrup
- 1 tsp salt
- 50 g baby spinach
High Protein Béchamel Sauce
- 3 tbsp olive oil
- 3 tbsp gram flour chickpea flour; substitute with plain flour if unavailable
- 50 ml light tahini
- 300 g silken tofu
- 200 ml oat milk
- Pinch of salt
- Pinch of ground black pepper
- ¼ tsp nutmeg
To Serve
- 100 g vegan cheese of choice
Instructions
- Preheat the oven:Preheat the oven to 200°C.
- Prepare the Vegetables for the Tomato Sauce:Slice the sweet potato lengthwise, the pepper and courgette into long strips, and the red onion into half-moon pieces.Place the chopped vegetables onto two baking trays, keeping each type separate. Drizzle with 2 tbsp of oil and a pinch of salt, then bake for 30 minutes, stirring once or twice to ensure even cooking.
- Cook the Tomato Sauce:Finely dice the garlic and chilli. In a medium-sized pan, heat 1 tbsp of oil over high heat. Add the garlic and chilli, frying for 2 minutes until the garlic begins to turn golden.Add the red wine and cook for 2–3 minutes to allow some of the alcohol to evaporate.Add the chopped tomatoes, tomato purée, sun-dried tomatoes, lentils, maple syrup, bay leaf, thyme, and salt. Bring to a boil, then reduce to a simmer. Adjust the flavour with ground black pepper, additional salt, balsamic vinegar, or lemon juice if desired. Remove the sauce from heat.
- Prepare the Béchamel Sauce:In a blender, combine the silken tofu, tahini, oat milk, salt, black pepper, and nutmeg, blending until smooth.In a saucepan over medium heat, warm 3 tbsp of olive oil. Sift in the gram flour and whisk continuously, cooking for 2 minutes. Slowly pour in the blended sauce, whisking constantly until it reaches a boil. Remove from heat, tasting and adjusting with a dash of lemon juice and extra salt if desired. Optionally, add vegan cheese to the sauce and stir until melted.
- Layer the Lasagna:In an ovenproof dish suitable for 6 servings, begin layering:Spread a thin layer of béchamel sauce on the bottom, then cover with lasagna sheets to form a single layer.Add an even layer of tomato sauce, then layer on the roasted sweet potatoes and peppers.Add another layer of lasagna sheets, followed by the baby spinach, then another layer of tomato sauce.Layer on the roasted red onions and courgettes, followed by another layer of lasagna sheets.Top with the remaining béchamel sauce, ensuring it fully covers the pasta sheets to prevent them from drying out.Optionally, grate vegan cheese on top.
- Bake:Preheat the oven to 180°C. Bake for 20 minutes or until the pasta is tender. The easiest way to cut the lasagna is with scissors. Enjoy!
