Collection: Recipe - Protein Vegetable Lasagna

Makes 8 servings

Ingredients

• 460 g (1 pack) of Ȧrta Bȯna Italian Meal Mix
• 500 g package of lasagna pasta
• 80 ml (70 g) parsley oil (see recipe below)
• 700 ml (3 cups) tomato coulis
• 4 Italian tomatoes
• 1 medium eggplant
• 4 zucchini
• 1 onion
• 2 cloves of garlic
• 250 g (2 ½ cups) of cottage cheese or vegan spread cheese
• 250 g (2 ½ cups) of grated cheddar cheese or vegan cheese

Parsley oil

• 1/2 bunch of flat-leaf parsley
• 100 ml olive oil
• 5g (3 tbsp.) lemon juice
• ½ teaspoon of salt
• pepper to taste

Tip : use the Plant Based Ground Crumble for another version with more proteins, just add some vegetables and Italian seasonings.

Instructions

1. Preheat your oven to 180 °C (350 °F).
2. In a pot of salted boiling water, cook the pasta. Drain. Put aside.
3. Cut the eggplants in 1 cm slices and the zucchini lengthwise, slice the tomatoes in 2, cut the onion in 4 and peel the garlic .
4. Drop the vegetables on a baking sheet lined with parchment paper and roast for 20 minutes while taking care to turn the vegetables after 10 minutes.
5. Prepare the parsley oil : mix all the ingredients with a mixer, set aside.
6. When everything is ready, cut the garlic into small pieces, whilst you cut the tomatoes and the onion roughly.
7. Drop a layer of pasta at the bottom of the dish and cover with a layer of vegan cottage cheese or vegan spread cheese.
8. Add a second layer of pasta and spread the content of Ȧrta Bȯna Italian Meal Mix on which you will add half of the tomato coulis.
9. Add a 3rd layer of pasta, spread the grilled vegetables and water with the parsley oil previously prepared. Cover with a 4th lager of pasta and cover it all with the rest of the sauce. Cover with grated cheese or grated vegan cheese.
10. Cover the dish with foil and bake in the oven at 375 °F (190° C) for 45 minutes. Remove the foil and continue cooking 15 additional minutes.
11. Put the oven at grill for the last 3-5 minutes of cooking, until the cheese is golden brown..