Team! Ready for an EPIC lasagne recipe? Far from the classic red sauce lasagne recipe, this one is a baller! This dish is 100% plant-based and also pretty high in protein. The filling is made with tofu, broccoli, and spinach and is super nutritious. The noodle sheets are rolled, which gives a new modern look to the classic recipe we all love. And the bechamel brings all the flavors together. In this recipe, you’ll learn to cook the pasta, create a beautiful green filling and make a tasty bechamel.
Is lasagne healthy?
Lasagne is the perfect comfort food: god for the soul and good for the body. In general, lasagne is healthy since it is a complete dish made of carbs, protein, and fat. In this recipe, you will find wholesome ingredients that make this dish filling, nutritious, and incredibly tasty! This dish is particularly healthy because our source of protein comes from tofu, the carbs are from the noodles and vegetables- also packed in fibers- and fats with the plant-based cheese and olive oil. It is also a great dish to meal prep and plan your meals in advance.
Is tofu good for you?
In this lasagne recipe, we are using tofu as the filling. Tofu is a complete protein and a source of antioxidants such as isoflavones that are known to manage oxidative stress. Moreover, tofu is very versatile and absorbs the spices, sauces, and marinades it is cooked with. Here, by using silken tofu, we are creating a smooth creamy sauce packed with flavors with the spices, herbs, and vegetables we are using as well.
How much tofu can you eat in a day?
The debate around how much tofu you can eat in a day is very broad. Generally, daily consumption of 9 to 15oz (255g to 425g) is considered safe for men and women. However, it should be avoided in case of hormonal diseases such as breast tumors. If you believe you have a hormonal disease talk to your doctor about the consumption of soy-based products.
What are the benefits of broccoli?
The filling for this dish is made of tofu, broccoli, and spinach. Broccoli, a vegetable from the cruciferous family- also one of the world’s most popular vegetables- is rich in fibers, vitamins C and K, iron, and potassium. Moreover, a serving of raw broccoli (about 1 cup) contains 2.5g of proteins! It promotes gut health, vitamins that boost the immune system, skin health, and help blood clotting. Talk about a superfood!
- 12 dry lasagne noodles
- 1 tbsp olive oil
- 1 onion, finely sliced
- 3 garlic cloves, minced
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 tsp chili flakes
- 1 broccoli head, cut into florets
- 1 lb silken tofu
- 1 lemon
- 2 cups spinach
- 2 tbsp cup flour
- 2 tbsp cup olive oil
- 2 cups plant-based milk
- 1 cup plant-based cheese, like mozzarella
- Plant-based cheese
- Preheat oven to 350F (180C).
- Bring a pot of water to a boil. Cook the noodles until al-dente, or 8 minutes. Drain the noodles and separate each one on a plate to prevent them from sticking.
- In a pan on medium-high heat, drizzle olive oil. Let the onions and garlic caramelize. Add the broccoli cut into florets. Add the oregano, basil, and chili flakes. Stir for 8 to 10 minutes.
- In a blender, mix the broccoli mixture with the tofu, miso paste, lemon juice, salt, and pepper until smooth.
- Bring a pot of water to a boil. Blanch the spinach for a minute.
- In a saucepan on medium heat, add the flour and olive oil. Let it thicken for 3 minutes. The roux will change color.
- Gradually add the milk while continuously mixing until the bechamel thicken. Add in the plant-based cheese, salt, and pepper.
Assemble the Lasagne
- Spread a tablespoon of the mixture on a noodle sheet. Add the spinach. Roll the noodle. Slice the noodle in half. Repeat.
- In the baking dish, arrange the rolls vertically. Top with the bechamel and plant-based cheese.
- Bake for 20 to 30 minutes.