Weekend project · 45 min +

Lots of Love Lasagna

Name: Lots of Love Lasagna
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Ingredients: 4 ⅛ cups dry TVP; 12 sheets pasta, dried lasagne sheets, no pre-cook variety; 1 medium onion, diced; 4 cloves garlic, minced; 900 ml vegetable broth, for rehydrating the TVP; 700 g crushed tomatoes, tomato passata; 2 tsp dried oregano; ½ tsp salt, plus more to taste; ¼ tsp black pepper, to taste; 400 ml unsweetened soy milk, plant milk; 3 tbsp all-purpose flour; 2 tbsp olive oil; ½ tsp ground nutmeg; 3 tbsp nutritional yeast; ¼ tsp salt; 2 handfuls baby spinach, optional layer

Thomas J. Massink, MSc, MA makes this lasagna when he wants people to feel at home. It is a hearty, layered bake with a rich TVP sauce and a creamy nutritional yeast béchamel.

Thomas J. Massink, MSc, MA’s pick · · 12 years plant-based

@eatatLiefs

Hands-on: 35 min
Hands-off: 50 min
Total: 1 hr 25
Dishes: 4

45gprotein532cal69gcarbs7gfatper serving · $1.76

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Skill Meal-prep friendlystove · oven

Ingredients

Servings

How to cook TVP →

Prep: Rehydrate with an equal volume of boiling broth for 5 minutes. For a breakfast scramble, add a pinch of turmeric and black salt (kala namak) for an eggy flavor.

Base

Tomato sauce

Béchamel

Choose milk

Layers

Soy milk is the only one close to dairy on protein, about 7 g a cup.

Your pick applies to every recipe.

Equipment

Oven
Large skillet
Saucepan
Baking dish
Chef's knife
Cutting board
Whisk
Spatula or wooden spoon
Measuring cups and spoons

Method

1
Preheat the oven to 190°C / 375°F.
2
Dice the onion and mince the garlic.
3
Sauté the onion and garlic in a large pan until soft and fragrant.
4
Add the TVP, tomato passata, oregano and a pinch of salt. Simmer for 15 minutes, stirring now and then.
5
Make the béchamel: heat the olive oil in a saucepan, whisk in the flour and cook for 1 minute.
6
Add the plant milk gradually, whisking until thick. Stir in the nutritional yeast, nutmeg and salt.
7
Spread a little tomato sauce on the bottom of a baking dish. Layer pasta sheets, TVP sauce, spinach and béchamel. Repeat 3 times.
8
Finish with béchamel on top and cover with foil. Bake for 35 minutes.
9
Remove the foil and bake 15 minutes more, until golden and bubbling.
10
Rest for 10 minutes, then cut a generous square and serve. Season with salt and pepper to taste.

Storage

Keeps 4 days in the fridge. Freezes well in portions.

Good to know

Double the {protein} sauce and freeze half for tacos, pasta or another lasagna.
For groups, assemble in individual foil trays, freeze, then bake from frozen at 180°C / 356°F for 45 minutes.

Nutrition

per serving

Calories: 532
Protein: 45g
Carbs: 69g
Fat: 7g
Fiber: 16g
Sodium: 1120mg

Contains soyContains glutenPeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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Lots of Love Lasagna

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Nutrition

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