High Protein Lasagna

A simplified, high-protein version of lasagna, perfect for weekday lunch. It features a hearty TVP Bolognese, basil cream, and liquid mozzarella.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F (200 C).

Step 2

Cover the TVP with boiling water (you can add 'beef' stock powder if you have on hand).

Step 3

In a large pot, sauté the onions in olive oil until translucent. Add the oregano, mushrooms, carrots, bell pepper, and garlic. Cook until the vegetables are soft.

Step 4

Add the TVP, balsamic vinegar, and diced tomatoes. Simmer for 15 minutes.

Step 5

In a blender, blend all the ingredients for the basil cream until smooth.

Step 6

In a small pot, whisk together the tapioca flour and soy milk. Add the olive oil and salt. Heat over medium heat, whisking constantly, until it thickens into a stretchy mixture.

Step 7

Assemble the lasagna by layering lasagna sheets, Bolognese, basil cream, and liquid mozzarella. Repeat until all ingredients are used, finishing with a layer of liquid mozzarella on top.

Step 8

Bake for 30 minutes, or until the top is golden and bubbly.

Step 9

Let it cool for 10 minutes before serving.

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