Lentil & TVP Veggie Lasagna (Vegan & Gluten-free)

MAINS

Nov. 4

Indulge in a hearty and nutritious twist on a classic dish with this Lentil & TVP Veggie Lasagna. This recipe is packed with flavor and wholesome ingredients, making it a satisfying meal for everyone at the table!

🍽 Servings: 6 🕓 Prep Time: 20 mins 🕓 Cook Time: 55 mins

INGREDIENTS

Lentil & TVP sauce
◦ 2 tbsp avocado oil
◦ 1/4 onion, finely chopped
◦ 1 tsp mined garlic
◦ 2 zuchinis, finely chopped
◦ 1 big carrot, finely chopped
◦ 1 can of 900ml tomato sauce
◦ 1 can lentils, drained and rinsed
◦ 1 1/2 cup textured vegetable protein (TVP), dry
◦ 1 1/2 cup water
◦ 2 tbsp nutritionnal yeast
◦ 2 tbsp fresh basil, chopped
◦ 1 tbsp dried oregano
◦ 1 tbsp dried parsley
◦ 1 tsp salt
◦ 1/2 tsp black pepper

Cashew Ricotta

◦ 2 1/2 cups raw cashews, soaked overnight
◦ 1/2 cup plant milk
◦ 1/4 cup water
◦ Juice of 1 lemon
◦ 2 tbsp of nutritional yeast
◦ 1 tbsp dried oregano
◦ 1 tbsp dried basil
◦ 1 tbsp dried parsley
◦ 1 tsp of garlic powder
◦ 1/2 tsp salt
◦ 1/4 tsp black pepper

For the lasagna

◦ 16 sheets of gluten-free lasagna pasta
◦ 1 bag of 200g shredded vegan mozzarella cheese (I used the brand Nafsika’s Garden)

INSTRUCTIONS

1. Preheat the oven to 400F.

2. In a pan on medium-high heat, add the oil, onion and garlic and cook until slightly golden.

3. Add the zuchinis and carrots and cook for about 5 minutes, then add the tomato sauce, lentils, TVP, water and the seasonings. Mix until everything is well combined and let simmer for about 15 minutes.

4. In a blender, add all the ingredients for the cashew ricotta and mix until a smooth texture. Set aside.

5. In a large baking dish, add 4 lasagna pasta sheets on the bottom. Then, add the lentil & TVP sauce and the cashew ricotta on top. Put another layer of pasta. Repeat this step 1 more time.

6. Pour another layer of the protein-packed sauce on the pasta, then sprinkle with the vegan cheese.

7. Cover with aluminum foil and bake in the center of the oven for about 35 minutes or until the pasta is cooked.

8. When it’s cooked, let it cool for at least 15-20 minutes, then cut the desired serving.

Refrigerate up to 4 days.

🌱 Enjoy every bite,

Martina.

NUTRITION FACTS

✦ Per serving: 28g of protein & 13g of fiber. Good source of vitamin B12 and iron.

✦ TVP is low in fat, contains no cholesterol and provides all essential amino acids, making it a heart-healthy protein source.

✦ With ingredients like lentils and TVP, this dish is loaded with fiber, promoting digestive health, aiding in weight management, and helping to stabilize blood sugar levels.

✦ Nutritionnal yeast is an excellent source of B vitamins, including B12 (if fortified), which supports energy production, brain health, and red blood cell formation. It’s a good plant-based source of this vitamin for vegetarians and vegans.

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