Servings: 12 pieces (enough for 5 people)
Preparation time: 55min
Macros (per piece): 177cal/11P/23C/2F
-2 cloves garlic
-2 medium carrots
-2 stalks celery
-185g textured soy protein (dry weight)
-2 TBSP tomto paste
-2 TBSP soy sauce
-2 TSP dried Italian herbs
-salt and pepper to taste
-1 TBSP sweetener of your choice
-1/2 cup (125ml) water
-3 cups (750ml) tomato sauce
-250g lasagna sheets
-75g vegan cheese
1. First prepare the textured soy protein by covering it with water, then let it simmer for about 10 mins.
In the meantime chop up all the veggies and heat up some oil in a pan, fry onion and garlic for a few minutes then add celery and carrots.
2. Once the soy protein is soft, rinse it with cold water, place it in a kitchen towel and press out the excess water.
Put it in the pan and fry for 5-7 minutes.
Now you can add the remaining ingredients, give it a good stir and let the sauce simmer for 10-15 minutes.
3. Preheat your oven to 180 Celsius/360 Fahrenheit and start layering the lasagna: First pour some sauce on the bottom of your baking dish, next add the lasagna sheets, sauce, lasagna sheets etc., finish it off with the vegan cheese and bake for 30mins.