40 Minuten
40 Minuten
Our protein lasagna is sure to impress not only lasagna fans but also anyone who wants to become one! It contains more than 40 g of vegan protein per serving, and you can barely tell it apart from a "regular" vegan lasagna. Be sure to try this recipe and bring a portion for your gym buddy too - for more lasagna love around the world.
Nährwerte pro Portion
ZUTATEN
-
For the vegan Bolognese
- 25 g fine-textured soy pieces (dried)
- some vegetable stock for soaking the soy pieces
- 0.375 tbsp olive oil
- 0.25 onion
- 0.25 carrot
- 0.0625 stalk celery
- 0.5 garlic cloves
- 0.125 tbsp tomato paste
- 0.25 splash vegan red wine (or vegetable stock)
- 125 ml strained tomatoes
- 12.5 ml vegetable stock
- 0.125 tsp oregano (dried)
- a few leaves basil
- 0.25 pinch smoked paprika
- salt, pepper
-
For the béchamel substitute
- 50 g vegan crème fraîche
-
7.5 g
- 25 ml plant-based milk
- salt, pepper
-
Other
- 1 protein wraps (depending on size)
- 50 g vegan cheese
-
Note
- Missing an ingredient for the protein lasagna? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Soak the soy chunks in hot vegetable broth for about 10 minutes. Then drain the broth and squeeze as much liquid as possible out of the chunks.
In the meantime, prepare the vegetables: Peel and wash the onions, garlic, carrots, and celery, then finely chop everything.
Heat the olive oil in a large pot and sauté the onions over medium heat. After 2 minutes, add the diced carrots and celery along with the meat substitute. Sauté everything for several minutes. Then add the tomato paste and garlic and fry everything for another minute.
Deglaze the sauce base with a little red wine and let the liquid cook off.
Now add the strained tomatoes and vegetable broth to the pot and season generously with salt, pepper, smoked paprika, and the herbs. Bring your sauce to a boil and let it simmer for at least 15 minutes.
While the sauce is cooking, you can cut the protein wraps to size - they should fit well in your baking dish later. You may have to do some puzzling! ;) Then cover the wraps so they don't dry out.
Also prepare our béchamel substitute: Stir the vegan crème fraîche with the protein powder and a little plant-based milk until smooth, then season with salt and pepper.
Preheat the oven to 200° conventional heat.
Then take a small baking dish (about 20x24 cm) and start layering your protein lasagna: Spread some sauce over the bottom. Place a layer of protein wraps on top. Cover these with a portion of sauce and add a few dollops of the protein cream. Repeat these steps until you run out of ingredients. It's best to finish with the sauce. Sprinkle some vegan cheese over the lasagna.
Tip: Exactly how many wraps you need and how many layers your lasagna ends up having depends on the wraps used and the baking dish.
Cover the protein lasagna with aluminum foil and bake it for about 15 minutes. Then remove the foil and bake the lasagna for about 20 minutes until the cheese has melted.
Let the protein lasagna rest for about 10 minutes. This allows it to set before you cut into it.
Recipe Note
Extra tip: If you don't really like the taste of soy, you can cook the meat substitute in vegetable broth for 30 minutes and then rinse it under cold water. This removes the typical soy flavor.
1 recipe - many variations of the protein lasagna
Not in the mood for a regular lasagna? How about our special editions?
High Protein Pumpkin Lasagna for autumn
When pumpkin season begins, pumpkin traditionally finds its way into my protein lasagna. I cut it into thin slices, briefly roast them in the oven with a little olive oil, salt and pepper, and layer them between the Bolognese sauce. The pumpkin adds a subtle sweetness that pairs perfectly with the savory sauce.High Protein Spinach Lasagna with extra greens
Spinach is not only rich in iron, but also provides a little protein. I like to roughly chop fresh spinach and mix it into the béchamel substitute. You can also simply distribute the leaves over the wraps.High Protein Lentil Lasagna for even more plant-based protein
Lentils are little sources of protein that are often overlooked. But we haven't forgotten our little friends! For this version, I cook red lentils until soft and mix them into the Bolognese sauce. Kidney beans also work great here - simply try whatever you like best!
How to make the perfect protein lasagna
To make sure your lasagna with protein wraps turns out really well, I've got a few tricks from my kitchen for you:
Layer like a pro
Start with a thin layer of Bolognese sauce on the bottom of the baking dish so nothing sticks. Then add the first wrap, followed by Bolognese sauce and the béchamel substitute. Repeat this until the dish is full. The top layer is cheese - this gives your protein lasagna a beautiful golden crust.Baking time and temperature
Preheat the oven to 200 °C conventional heat. The protein lasagna takes about 35 minutes in the oven. At first, you can cover it with aluminum foil so it doesn't get too dark. Then, during the last 15 minutes, you can bake it uncovered. Before serving, the lasagna should cool for 5 to 10 minutes so the layers can set. This makes it more stable.The right protein powder
Choosing the right protein powder is the be-all and end-all of a good protein lasagna! My tip: Vetain's Vegan Protein Neutral - it can be heated to high temperatures, tastes neutral (as the name suggests), and contains an extra portion of protein. Oh, and it's vegan too!
More protein with Vetain protein powder
As mentioned, at Vetain we have developed a vegan protein powder that can be easily incorporated into savory dishes such as our protein lasagna. It is barely noticeable in terms of flavor, but adds an extra portion of protein to your dish.
Let me briefly introduce our neutral protein powder:
✓ High-quality organic ingredients
✓ 4-component protein
✓ Complete amino acid profile
✓ Neutral flavor
✓ 100% vegan
Curious? Then go ahead and get yours: Vegan Protein Neutral powder!
Psst: If you would like to make a sweet, protein-rich recipe sometime, I recommend our vanilla protein!
Ingredient substitution table
How often do we want to recreate a recipe, only to find that certain ingredients are missing or that we don't like individual components? For this reason, we have put together an ingredient substitution table for you, so you can adapt the high-protein lasagna recipe to your liking! Simply swap individual ingredients as you wish!
Fine dried soy mince → Veggie mince or lentils
Vegetable broth → Salted water
Olive oil → Rapeseed oil
Garlic cloves → Garlic powder
Tomato paste → Fresh chopped tomatoes
Vegan red wine → Vegetable broth
Strained tomatoes → Fresh tomatoes, canned tomatoes
Smoked paprika powder → Sweet paprika powder
Vegan cheese → Nutritional yeast
Our fitness lasagna recipe is vegan, but of course you can also use animal-based ingredients.
ZUTATEN
-
For the vegan Bolognese
- 25 g fine-textured soy pieces (dried)
- some vegetable stock for soaking the soy pieces
- 0.375 tbsp olive oil
- 0.25 onion
- 0.25 carrot
- 0.0625 stalk celery
- 0.5 garlic cloves
- 0.125 tbsp tomato paste
- 0.25 splash vegan red wine (or vegetable stock)
- 125 ml strained tomatoes
- 12.5 ml vegetable stock
- 0.125 tsp oregano (dried)
- a few leaves basil
- 0.25 pinch smoked paprika
- salt, pepper
-
For the béchamel substitute
- 50 g vegan crème fraîche
-
7.5 g
- 25 ml plant-based milk
- salt, pepper
-
Other
- 1 protein wraps (depending on size)
- 50 g vegan cheese
-
Note
- Missing an ingredient for the protein lasagna? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
