MEAL PREP SUNDAY EP 9: HIGH PROTEIN LASAGNA

Lasagna might be my favourite food ever. It’s always been my family’s go-to when hosting. I have the fondest memories of my dad making enough to feed 25 people for long Sunday lunches. It’s my ultimate comfort food, and I’m so happy with this version. It’s slightly simplified from my original recipe (you can find it on the blog) and made extra-nourishing and high protein (52g!) to make the perfect weekday lunch. The hardest part will be to wait to dig into it!

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

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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