Dairy-Free Lentil and TVP Lasagna
Enjoy a hearty, generous take on a classic favourite with this lentil and TVP lasagna. Rich in flavour and made with simple yet wholesome ingredients, it's a satisfying, balanced meal the whole family will love.
In the collections
The ingredients
Lentil and TVP Sauce
- 1 tsp oil
- 1 ½ cups frozen mixed vegetables for spaghetti sauce
- 1 zucchini, finely chopped
- 3 ¼ cups no-salt-added tomato sauce
- 1 lentils, 19 oz can, rinsed and drained
- 1 ½ cups textured vegetable protein, TVP, dry
- 1 ½ cups water
- 2 tbsp nutritional yeast
- 2 tbsp fresh basil, chopped
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- ½ tsp black pepper
- salt
Tofu Ricotta
- 1 extra-firm tofu, 454 g block
- ¾ cup unsweetened plant-based milk
- 1 ½ medium lemon, juice
- 3 tbsp nutritional yeast
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
For the Lasagna
- 16 whole wheat lasagna noodles, or gluten-free, sheets
- 200 g shredded vegan mozzarella, I used Nafsika's Garden
The method
- Preheat the oven to 400°F.
- In a large pan over medium-high heat, add the oil, zucchini, and mixed vegetables. Cook for about 5 minutes.
- Then add 3 cups of the tomato sauce, the lentils, TVP, water, and seasonings. Mix well and simmer for 10 minutes.
- In a blender, add all the tofu ricotta ingredients and blend until smooth. Set aside.
- In a large 13x10-inch baking dish, place 4 lasagna sheets. Add a third of the lentil and TVP sauce and half of the ricotta. Add another layer of noodles and repeat once.
- Top with the remaining sauce and sprinkle with the vegan cheese.
- Cover with foil and bake for about 35 minutes, or until the noodles are tender.
- Let rest for 15 to 20 minutes before cutting.
Storage tips
Keeps for up to 5 days in the fridge and up to 3 months in the freezer.
Nutrition facts
Per serving, for reference only.
- 420Calories
- 10 gFat
- 55 gCarbs
- 10 gFibre
- 28 gProtein
TVP is low in fat, cholesterol-free, and complete in amino acids: an excellent source of plant-based protein that supports heart health.
Rich in fibre thanks to the lentils and TVP, this dish supports healthy digestion, better weight management, and steadier blood sugar.
Nutritional yeast is an excellent source of B vitamins, including B12 (if fortified), essential for energy, brain function, and red blood cell formation.
