Vegetarian Lasagna Bolognese
Vegetarian Lasagna Bolognese recipe. With only 460 kcal and 28 g of protein per serving, it’s rich in protein and relatively low in calories.
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Cooking tools:
- Food processor
- Saucepan
- Pan
- Lasagna dish
- Oven
- Aluminum foil
- Ladle
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Baking dish
Ingredients
- 1 cup (240 ml) water or vegetable stock
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika powder
- 100 g textured soy protein
- 1 tbsp olive oil (plus extra for greasing the lasagna dish)
- 1 large carrot
- 1 large yellow onion
- 2–3 celery stalks
- Salt, to taste
- 100 ml red wine (optional)
- 800 ml canned tomato cubes
- Lasagna sheets, as needed
- 150 g shredded mozzarella (or mix with Gruyère and/or other types of cheese)
- 50 g pine nuts
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