Who said lasagna had to be unhealthy? I made a healthy version that’s actually high in protein, relatively low in carbs and vegan! Unlike other vegetarian/vegan lasagna recipes out there, this one is soy-free!
Should you decide to make this or any of my recipes, share your creations on Instagram using the hashtag #AlexasEarthBowls 🙂
- 3 zucchinis
- 2 carrots
- 1 onion
- 200g pea protein (I used miigan protein)
- hot water
- 1 tsp vegetable stock
- 1 can of diced tomatoes
- pepper, paprika
- fresh parsley and cilantro
- 1 handful of cashews
- 1 tbsp of natural soy yogurt
- nutritional yeast
- 1 dash of turmeric, pepper
- 3-4 tbsp of water
Slice the zucchinis lengthwise and place the first few slices in a baking dish (this is the first layer and substitutes the lasagna noodle sheets).
Put the pea protein in a bowl and cover with hot water. Add one tbsp of vegetable stock and let sit for 15 minutes.
Pre-heat the oven to 375℉.
For the mince: Peel and dice the onion, add it to the pan and cook until tender. Drain the pea protein and add it to the pan. Dice carrots and open the can of tomatoes and add both to the pan. Mix in diced parsley, cilantro and spices.
Let simmer for 3 minutes. Once all flavors have combined, pour some of the mince on top of the zucchini slices you put in the baking dish in the beginning, layer with zucchini again and repeat layers twice (or until you have no zucchini slices and mince left).
Put all ingredients for the vegan cheese in a mixer and mix on high until everything is combined well and creamy. Pour on top of the lasagna.
Place lasagna in the oven and bake at 375℉ for 25-30 minutes.