Protein-Rich Vegan Ratatouille Lasagna
Ingredients
Tomato sauce
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 red bell peppers, diced
- 4 cloves garlic, minced
- 1 zucchini, diced
- 1 eggplant, diced
- 2 tablespoons Italian herbs
- Salt and pepper to taste
- 400 grams diced tomatoes
- 2 tablespoons tomato paste
Tofu bechamel sauce
- 350 grams firm tofu
- 250 ml plant-based milk
- 3 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Pinch of nutmeg
- Salt and pepper to taste
Lasagna components
- 1 large zucchini, sliced thinly
- 1 eggplant, sliced thinly
- 3-4 tomatoes, sliced thinly
- 8 lasagna sheets (soak if necessary)
Preparation
Heat olive oil in a large pan over medium heat and cook chopped onions and minced garlic until softened.
Add diced red bell peppers, zucchini, and eggplant, along with Italian herbs, salt, and pepper, and cook for a few minutes.
Stir in diced tomatoes and tomato paste, then simmer until the vegetables are tender, about 10-15 minutes.
For the tofu bechamel, blend firm tofu, plant-based milk, nutritional yeast, lemon juice, nutmeg, salt, and pepper until smooth, and heat in a saucepan if desired to thicken.
Preheat the oven to 180°C (350°F).
In a baking dish, spread a layer of tomato sauce, followed by lasagna sheets, a layer of thinly sliced zucchini, eggplant, and tomatoes, and then a layer of tofu bechamel sauce.
Repeat the layering process, ending with a top layer of tofu bechamel sauce.
Bake for 30-40 minutes or until the top is golden and bubbly, then let it rest for a few minutes before serving.
Notes
This dish serves 4-6 people and is ideal for meal prep or sharing with friends.
