End of summer and beginning of fall sound like warm dishes and savoury comfort food to me. The kind of dishes you want to enjoy sitting on your sofa, covered by a blanket, watching Netflix with a loved one.
Warm and tasty, chewy and extra cheesy, but yet 100% plant based and nutritious.
No beef needed in your lasagna when you can get 13 grams of protein per serving of this mediterranean healthy lasagna. Did you know the amount of protein your body needs is actually overrated? The average requirement is only 42 grams of protein a day, as explained by Doctor Greger in Do Vegetarians Get Enough Protein? If you eat enough calories on your vegetarian or vegan diet, you will automatically consume more protein than what you need every day.
Calories per serving: 255 – Macros: 13 g P/ 40 g C/ 5 g F
Prep time: 20 minutes – Cook time: 25 minutes – Yield: 8 servings
- 250 g lasagna sheets
For the tomato sauce:
- 15 g fresh ginger, peeled and finely chopped
- 2 red onions, peeled and chopped
- 300 g eggplant/ aubergine (about 1 eggplant), chopped into small cubes
- 125 g mushrooms, chopped
- 130 g red bell pepper (about 1 bell pepper), finely chopped
- 200 g cherry tomatoes, each cut in half
- 100 g green olives (or black)
- 2 tsp chopped fresh basil
- 500 g tomato paste
- 300 ml water
For the cheese:
- 1/2 of my Creamy ricotta cheese recipe.
- Preheat the oven to 200°C (392°F).
- Add the onions and ginger into a large sauce pan with a splash of water. Cook for 5 minutes on medium heat. Add some water to the pan if it gets too sticky.
- Add all the remaining ingredients for the tomato sauce, except the basil, to the pan. Cover with a lid, bring to a boil, and simmer for 10 to 12 minutes on medium heat. Stir occasionally.
- Remove from heat and add fresh basil.
- Make the ricotta cheese. You can either make half of the recipe, required for the lasagna, or make the full recipe and keep the cheese for other use such as spread or dip.
- Make the layers ideally using a 12×16 baking pan. Start with a layer of lasagna sheets, then a layer of sauce, then a layer of lasagna sheets, then a layer of sauce. Spread the homemade ricotta cheese on top.
- Bake for 25 minutes.
-If you want to make your lasagna gluten-free, you can use alternatives such as gluten-free or spinach lasagna sheets.
-If you don’t want to bother making the cheese or don’t have the ingredients for it, you can buy vegan cheese slices and add them on top instead.
-The tomato sauce may seem really watery, which is normal. It will dry out as baking in the oven.
Did you make this recipe? Tag @thedorkyfrench on instagram and hashtag it #thedorkyfrench