Vegan High-Protein Lentil Lasagna
Ingredients
Lentil bolognese
- 1/2 onion
- 1 clove of garlic
- 1 carrot
- 1 zucchini
- 80g brown lentils
- 1 can of chopped tomatoes
- around 200ml vegetable broth
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp paprika powder
- 1/2 tsp cumin
- some cayenne pepper
- salt & pepper
- 2 tbsp tomato paste
- some olive oil
Skyr creme
- 150g soy skyr
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- some pepper
Additional
- spelt lasagna sheets
- grated vegan cheese
Preparation
Finely chop the onion, garlic, carrot and zucchini using a blender or food processor.
Heat up the olive oil in a pot, add the vegetable mixture and fry. Stir in the tomato paste and roast shortly.
Wash the lentils and add them to the pot.
Add the chopped tomatoes and the vegetable broth. Stir in the spices.
Let the sauce simmer with the lid on for around 30-40 minutes until the lentils are soft. Add salt and pepper to taste.
Combine the soy skyr with lemon juice, nutritional yeast, salt and pepper to make the skyr-creme.
Layer the lasagna starting with a thin layer of bolognese at the bottom, then alternately add lasagna sheets, bolognese and skyr creme until the ingredients are used up, ending with skyr creme on top.
Sprinkle some grated vegan cheese on top and bake in the oven at 200 degrees Celsius for around 40 minutes.
Serve and enjoy.
