My Family’s Favourite Lasagne I Cook Almost Every Week! Gut Friendly and High in Protein

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This lasagne recipes is easy, gut healthy and high in protein! I've cooked it for my family and it's loved my everyone. This is the perfect meal to meal prep this winter, find the recipes below 💚 Lasagne recipe 1 * 35cm by 25cm ovenproof dish For the bolognese: 200g tempeh 200g chestnut mushrooms 50g walnut 20g hemp seeds 1 leek, sliced and washed 1 onion, chopped 3 garlic cloves, crushed and sliced 1 tbsp thyme 1 tbsp dried oregano 100g tomato puree 150ml red wine 250g pre cooked black lentils (or any firm lentil) 200ml vegetable stock 2 cans chopped tomatoes 1 tsp balsamic vinegar 1 tsp marmite 1 tsp soy sauce or tamari For the bechamel sauce: 2 cans cannellini beans rinsed 50g cashew nuts soaked in 200ml vegetable stock 120ml oat milk 1 medium garlic clove 3 tbsp nutritional yeast ½ tsp english mustard ¼ tsp grated nutmeg Juice of quatre of a lemon Additional ingredients: Roughly 12 Lasagne sheets Vegan parmesan crumb: 100g cashews, unroasted and unsalted 4 tbsp nutritional yeast 1 tsp white miso ½ tsp garlic powder 1 tsp oregano ¼ tsp smoked paprika Method: For the bolognese sauce: Place the tempeh, mushrooms, walnuts and hemp seeds into a food processor. Blend into a rough crumbly texture is achieved. Heat a large cast iron pan over a medium heat with 1-2 tbsp olive oil. Add the tempeh mix and cook for 10 minutes until golden brown and the moisture has been cooked out of the mushrooms. Add the leek, shallot and garlic and cook for a further 8-10 minutes. Add the thyme, oregano and tomato puree. Stir in and cook for 2-3 minutes stirring regularly. Deglaze the pan with the red wine and cook until thick. Use your spoon or spatula to scrape any brown bits off the bottom of the pan. Add in the lentils, vegetable stock and chopped tomatoes. Cook the bolognese for 20-30 minutes on a medium-low heat until rich and thickened. Season with marmite, balsamic vinegar and soy sauce if needed. Add a good grind of black pepper. Set aside. For the white bean sauce: Add all the ingredients to a blender and blend until smooth. Taste and adjust the seasoning. For the vegan parmesan: Add all the ingredients to a food processor and blend until a rough sand like texture is achieved. Add more salt if needed. To assemble the lasagne: Preheat the oven to 190C. Into the ovenproof dish first add a third of the bolognese sauce, followed by lasagne sheets and lastly a third of the white bean sauce. Repeat 3 times finishing with the white bean sauce. Top with vegan parmesan and bake for 30-35 minutes until golden brown on top and a knife goes through the layers easily. 0:00 Intro 0:27 Tempeh bolognese 4:52 White bean cheese sauce 5:53 Vegan parmesan crumb 6:16 Lasagne assembly