Plant-Based Blueprint
Lots of Love Lasagna
Layers of love and guilt-free indulgence.
Serves 635 min hands-on50 min hands-offPer serving: 532 cal · 45 g protein · 69 g carbs · 7 g fat
Ingredients
- 4 ⅛ cups dry TVP
Base
- 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
Tomato sauce
- 700 g crushed tomatoes, tomato passata
- 2 tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, to taste
Béchamel
- 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
Layers
- 2 handfuls baby spinach, optional layer
Equipment
Oven · Large skillet · Saucepan · Baking dish · Chef's knife · Cutting board · Whisk · Spatula or wooden spoon · Measuring cups and spoons
Steps
- 1Preheat the oven to 190°C / 375°F.
- 2Dice the onion and mince the garlic.
- 3Sauté the onion and garlic in a large pan until soft and fragrant.
- 4Add the TVP, tomato passata, oregano and a pinch of salt. Simmer for 15 minutes, stirring now and then.
- 5Make the béchamel: heat the olive oil in a saucepan, whisk in the flour and cook for 1 minute.
- 6Add the plant milk gradually, whisking until thick. Stir in the nutritional yeast, nutmeg and salt.
- 7Spread a little tomato sauce on the bottom of a baking dish. Layer pasta sheets, TVP sauce, spinach and béchamel. Repeat 3 times.
- 8Finish with béchamel on top and cover with foil. Bake for 35 minutes.
- 9Remove the foil and bake 15 minutes more, until golden and bubbling.
- 10Rest for 10 minutes, then cut a generous square and serve. Season with salt and pepper to taste.
Tips
- 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.
Swaps, macros and the full recipe: gopbb.com/r/thomas-lots-of-love-lasagna