High Protein (veg.) Lasagna.April 23, 2018 by Sarah Moniri
I'm constantly on the look-out for plant-based protein so this Vegetarian Lasagne is the perfect fit. It's also a good excuse to eat pasta, cause pasta is life. If you think differently or don't need an excuse - do it anyway - it's gooooooood.
- 450 gramm / 2 cups TPV(soy meat)
- 250 gramm lasagna sheets
- 2X Onions
- 2X Garlic cloves
- 2X Cans of tomatoes
- 300g/ 3 cups Parmesan or Mozzarella
- 2 sticks/ 150 gramm Butter
- 3 TBSP Flour
- Milk or creme
- Nutmeg, salt, pepper
Meanwhile create the Béchamel Sauce: add the Butter to a pot and melt it. Add the flour and whisk till well combined. Stir in milk or cream until it's a thick mass. Season with nutmeg, salt and pepper. Layer the lasagna sheets, the tomato sauce, béchamel and cheese until it's all incorporated. Top with cheese and put into the oven (160 celsius/ 320 fahrenheit) for 1 hour.