Savory oven-baked lasagna

Vegan lazy lasagna with plenty of protein

Name: Vegan lazy lasagna with plenty of protein
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 30 g vegan butter; 30 g Flour; 300 ml Soy milk; 30 g Nutritional yeast flakes; 1 Point of a knife Nutmeg; 0.5 tsp salt; Pepper (to taste); 400 g vegan hack (e.g. made from peas); 800 g vegan Bolognese; 2 tsp Oregano; 2 tsp Thyme; 2 tsp basil; 1 tsp Rosemary; Salt & Pepper (to taste); Water (if necessary, if too viscous); 300 g lasagna sheets; 75 g vegan grated cheese

55 Min4 PortionsSimple 5.0 (1)

52g Protein

810 kcal

76g Carbs

31g Fat

Per serving

How much of this fits you?

Tell me your goal, I'll work out your portion.

Ingredients

4 serv.

For the béchamel sauce
30 g vegan butter
30 g Flour
300 ml Soy milk
30 g Nutritional yeast flakes
1 Point of a knife Nutmeg
0.5 tsp salt
Pepperto taste
For the Bolognese
400 g vegan hacke.g. made from peas
800 g vegan Bolognese
2 tsp Oregano
2 tsp Thyme
2 tsp basil
1 tsp Rosemary
Salt & Pepperto taste
Waterif necessary, if too viscous
For layering
300 g lasagna sheets
75 g vegan grated cheese

For the whole week I'll write your shopping list, everything added up and sorted by aisle. Plan my week ›

Instructions

Brown the ground meat and preheat the oven
Sauté the vegan mince vigorously in a pan and preheat the oven to 180 degrees fan-assisted.
Make a roux
Melt the vegan butter in a saucepan for the béchamel and stir in the flour until smooth.
Stir in soy milk
Gradually add the soy milk, stirring well to prevent lumps.
Season the béchamel sauce
Add the nutritional yeast, nutmeg, salt, and pepper, and stir until the sauce is creamy. This gives it a deliciously cheesy flavor.
Finish the Bolognese
Add the vegan Bolognese to the browned mince, season with the herbs, and add a little water if needed. Bring everything briefly to a boil.
Layer the lasagna
Layer in a baking dish: first the Bolognese, then the lasagna sheets, followed by more Bolognese and béchamel, then another layer of lasagna sheets.
Layering until the very end
Repeat the layering until all the ingredients are used up, finishing with a layer of béchamel.
Bake
Sprinkle the lasagna with vegan grated cheese and bake it for approximately 35 minutes at 180 degrees fan-assisted until golden brown.
Enjoy
Let rest briefly, slice and enjoy.

Meal Planner

And tomorrow?

I'll plan your week with dishes like this one. Tell me your goal and I'll size every portion to it.

Plan my week →

Free preview · takes 2 minutes

Made it already?

How was it? One tap is enough.

Reviews come from visitors of this site. I don't check whether they cooked the recipe. I only filter spam, insults and other people's data, positive and negative ones show alike.

Tips & variations

More protein

More protein
Using lentil lasagna sheets can significantly improve the nutritional values even further.

Tools I use

casserole dish, Stainless Steel Whisk, Bio Hefer Flakes, Large Non-Stick Pan

* These tools are affiliate links. I receive a small commission - at no extra cost to you. I only recommend products that I use myself every day.

About this recipe

This lazy lasagna is proof that vegan and high-protein can taste absolutely delicious together. With savory…

This lazy lasagna is proof that vegan and high-protein can taste absolutely delicious together. With savory pea-based mince, creamy homemade béchamel made with nutritional yeast, and grated cheese baked until golden brown, you get the classic in an uncomplicated version. Perfect for meal prep and anyone who wants to get plenty of protein on their plate without much effort.