40 Minuten
40 Minuten
Our Protein Lasagna convinces not only lasagna fans but also everyone who wants to become one! It contains more than 40 g of vegan protein per serving and you can hardly tell it apart from a "normal" vegan lasagna. Be sure to try this recipe and bring a portion to your gym buddy too – for more lasagna love in the world.
Nährwerte pro Portion
ZUTATEN
-
For the vegan Bolognese
- 25 g fine soy granules (dried)
- some vegetable broth for soaking the soy granules
- 0.375 tbsp olive oil
- 0.25 onion
- 0.25 carrot
- 0.0625 stalk celery stalk
- 0.5 garlic cloves
- 0.125 tbsp tomato paste
- 0.25 splash vegan red wine (or vegetable broth)
- 125 ml strained tomatoes
- 12.5 ml vegetable broth
- 0.125 tsp oregano (dried)
- a few leaves basil
- 0.25 pinch smoked paprika powder
- 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 granules in hot vegetable broth for about 10 minutes. Then drain the broth and squeeze out as much liquid as possible from the granules.
Meanwhile, prepare the vegetables: peel and wash onions, garlic, carrots, and celery, then finely chop everything.
Heat the olive oil in a large pot and sweat the onions over medium heat. After 2 minutes, add the diced carrots and celery as well as the meat substitute. Let everything fry for several minutes. Then add tomato paste and garlic and fry everything for another minute.
Deglaze your sauce base with some red wine and let the liquid evaporate.
Now fill your pot with strained tomatoes and vegetable broth and season generously with salt, pepper, smoked paprika powder, and 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 into your baking dish later. You might have to do a bit of puzzle! ;) 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 some plant-based milk until smooth and season with salt and pepper.
Preheat the oven to 200° C top/bottom heat.
Then take a small baking dish (about 20x24 cm) and start layering your protein lasagna: put some sauce on the bottom. Then add a layer of protein wraps. Cover these with a portion of sauce and add a few dollops of the protein cream. Repeat these steps until your ingredients are used up. It’s best to finish with the sauces. Sprinkle some vegan cheese on the lasagna.
Tip: How many wraps you need exactly and how many layers your lasagna ends up having depends on the wraps used & the baking dish.
Cover the protein lasagna with aluminum foil and bake for about 15 minutes. Then remove the foil and bake the lasagna for about 20 minutes until the cheese is melted.
Let the protein lasagna rest for about 10 minutes. This allows it to set before you cut it.
Recipe Note
Extra tip: If you don’t like the taste of soy very much, you can cook the meat substitute in vegetable broth for 30 minutes and then rinse it cold. This removes the typical soy taste.
1 recipe – many variations of protein lasagna
Not in the mood for a regular lasagna? How about our special editions?
High Protein Pumpkin Lasagna for autumn
When pumpkin season starts, I traditionally add pumpkin to the protein lasagna. I cut it into thin slices, roast them briefly in the oven with some olive oil, salt, and pepper, and layer them between the Bolognese. The pumpkin adds a slight sweetness that perfectly complements the savory sauce.High Protein Spinach Lasagna with extra greens
Spinach is not only rich in iron but also brings a bit of protein. I like to roughly chop fresh spinach and mix it into the béchamel substitute. You can also simply spread the leaves on the wraps.High Protein Lentil Lasagna for even more plant-based protein
Lentils are small protein sources that are often forgotten. But we think of our little friends! For this version, I cook red lentils until soft and mix them into the Bolognese. You can also use kidney beans here – just try out what you like best!
How to make the perfect protein lasagna
To make your lasagna with protein wraps really good, here are a few tricks from my kitchen for you:
Layer like a pro
Start with a thin layer of Bolognese on the bottom of the baking dish to prevent sticking. Then add the first wrap, followed by Bolognese and then the béchamel substitute. Repeat this until the dish is full. The top layer is cheese – this gives your protein lasagna a nice, golden crust.Baking time and temperature
Preheat the oven to 200 °C top/bottom heat. The protein lasagna needs about 35 minutes in the oven. At first, you can cover it with aluminum foil to prevent it from getting too dark. In 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 key to a good protein lasagna! My tip: Vetain’s Vegan Protein Neutral – it can be heated to high temperatures, tastes (as the name suggests) neutral, and contains an extra portion of protein. Oh, and it’s vegan too!
More protein with Vetain protein powder
As already mentioned, at Vetain we developed a vegan protein powder that blends perfectly into savory dishes like our protein lasagna. It hardly affects the taste 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 taste
✓ 100% vegan
Curious? Then go ahead and get it: The vegan protein powder neutral!
Pssst: If you want to make a sweet, protein-rich recipe, I recommend our vanilla protein!
Substitution table
How often do we want to cook a recipe but certain ingredients are missing or we don’t like some components? For this case, we have a substitution table for you so you can adjust the high protein lasagna recipe to your liking! Simply swap individual ingredients as you wish!
Fine soy granules (dried) → Veggie mince or lentils
Vegetable broth → Salted water
Olive oil → Rapeseed oil
Garlic cloves → Garlic powder
Tomato paste → Fresh diced tomatoes
Vegan red wine → Vegetable broth
Pureed tomatoes → Fresh tomatoes, canned tomatoes
Smoked paprika powder → Sweet paprika powder
Vegan cheese → Nutritional yeast flakes
Our fitness lasagna recipe is vegan, but of course you can also use animal-based ingredients.
ZUTATEN
-
For the vegan Bolognese
- 25 g fine soy granules (dried)
- some vegetable broth for soaking the soy granules
- 0.375 tbsp olive oil
- 0.25 onion
- 0.25 carrot
- 0.0625 stalk celery stalk
- 0.5 garlic cloves
- 0.125 tbsp tomato paste
- 0.25 splash vegan red wine (or vegetable broth)
- 125 ml strained tomatoes
- 12.5 ml vegetable broth
- 0.125 tsp oregano (dried)
- a few leaves basil
- 0.25 pinch smoked paprika powder
- 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.
