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20 Minute High Protein Lasagne

This one-pan, no-bake lasagne is fast, hearty and packed with plant-based protein. Broken lasagne sheets are simmered directly in a rich walnut–lentil tomato ragù, then topped with a creamy cashew sauce, basil pesto and golden breadcrumbs. It has all the flavour of a slow-cooked lasagne, ready in just 20 minutes.

Takes

Serves 4

Ingredients
 

For the ragù

  • 30 g olive oil 2 tbsp
  • 150 g onion 1 medium, 1 cup finely chopped
  • 2 cloves garlic
  • 100 g carrot 1 medium, ⅔ cup finely diced
  • 150 g courgette 1 medium, 1 cup finely diced
  • 100 g walnuts 1 cup, roughly chopped
  • 400 g cooked lentils 1 tin, drained, 2¼ cups
  • 680 g passata 3 cups
  • 200 g tomato purée ¾ cup
  • 30 ml tamari 2 tbsp
  • 15 ml maple syrup 1 tbsp
  • 12 g sea salt 2 tsp
  • 10 g fresh basil or flat-leaf parsley small bunch, ½ cup chopped
  • 200 g lasagne sheets preferably red lentil or chickpea-based, broken into pieces, about 8 sheets
  • 200 ml vegetable stock ¾ cup

For the cashew cream

  • 100 g raw cashews ¾ cup
  • 210 ml oat milk ¾ cup + 2 tbsp
  • 30 ml olive oil 2 tbsp
  • Juice of ¼ lime 1 tsp
  • 2 g sea salt generous pinch
  • Pinch of black pepper

To serve

  • 50 g breadcrumbs ½ cup
  • 100 ml basil pesto ⅓ cup
  • Olive oil for drizzling

Instructions
 

Prep the vegetables:

  • Peel and finely chop the onion and garlic. Finely dice the carrot and courgette. Roughly chop the walnuts and finely chop the basil or parsley. Drain and rinse the lentils.

Sauté the base vegetables:

  • Heat the olive oil in a large, deep non-stick pan over high heat. Add the onion and cook for 2 minutes, stirring regularly. Add the garlic, carrot and courgette and cook for another 2 minutes.

Build the ragù:

  • Add the walnuts, lentils, passata, tomato purée, tamari, maple syrup and sea salt. Stir well to combine.

Add the pasta and cook:

  • Break the lasagne sheets into bite-sized pieces and stir them through the sauce so they are evenly spread and not stuck together. Add the vegetable stock, cover with a lid, and simmer over medium heat for 7 minutes, stirring occasionally.

Make the cashew cream:

  • Blend the cashews, oat milk, olive oil, lime juice, sea salt and black pepper until silky smooth. Add a little extra oat milk to loosen if needed.

Assemble and garnish:

  • When the pasta is tender and the sauce has thickened, drizzle over the cashew cream, add spoonfuls of basil pesto and sprinkle with breadcrumbs. Drizzle lightly with olive oil.

Crisp the top:

  • Lightly char the surface with a blowtorch or place the pan under a hot grill for 3–5 minutes until crisp and bubbling.

Serve:

  • Scatter over the chopped fresh basil or parsley and serve hot, straight from the pan.
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