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plantbaes
By plantbaes

High Protein Vegan Lasagna (Meal Prep)

9 steps
Prep:20minCook:30min
A simplified, high-protein version of lasagna, perfect for weekday lunch. It features a hearty TVP Bolognese, basil cream, and liquid mozzarella.
Updated at: Thu, 18 Apr 2024 08:40:31 GMT

Nutrition balance score

Great
Glycemic Index
41
Low
Glycemic Load
29
High

Nutrition per serving

Calories574.2 kcal (29%)
Total Fat11.6 g (17%)
Carbs69.7 g (27%)
Sugars14.3 g (16%)
Protein51.1 g (102%)
Sodium534 mg (27%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 400 °F (200C)
Step 2
Cover the TVP with boiling water (you can add 'beef' stock powder if you have it on hand).
Step 3
To a pot on medium heat, add the oil and onions. Cook for 5 minutes.
Step 4
Add the mushrooms, capsicum carrots, garlic, oregano, balsamic vinegar, salt & pepper, and cook for 10 minutes, stirring regularly.
Step 5
Add the TVP, and diced tomatoes and cook covered for 20 minutes.
Step 6
Add all the basil cream ingredients to a blender and blend until smooth.
Step 7
Add the mozzarella ingredients to a blender and blend until smooth.
Step 8
To build the lasagna, start with a layer of Bolognese, followed by a layer of pasta, bolognese, basil cream, and pasta and repeat to the top. Finish with a thin layer of bolognese topped with liquid mozzarella.
Step 9
Cook in the oven according to the pasta instructions. Allow 5 minutes to rest. Enjoy!
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