Ingredients
For the vegetable bolognese
- 1 medium onion (about 1 cup, 150 g, diced)
- 1/2 tbsp olive oil (7 ml)
- 1 pack vegan ground meat (about 2 cups, 200 g)
- 3 –4 carrots (about 2 cups, 200 g, grated)
- 2 zucchinis (about 2 cups, 300 g, grated)
- 2 cans crushed tomatoes (about 3 cups, 800 g total)
- 2 tbsp tomato paste (30 g)
- Water as needed (about 1 cup, 240 ml)
- Salt (pepper and Italian herbs to taste)
For the layers
- Whole wheat lasagna sheets (about 12 sheets, 200 g)
For the creamy topping
- 50 g Crème fraîche (about 1/4 cup)
- 50 g Sour Cream (about 1/4 cup)
- 1 –2 cups low-fat milk (240–480 ml)
- 1 cup reduced-fat shredded cheese (100–150 g)
- Salt and pepper
Method
Prepare the bolognese
- Heat olive oil in a large pan
- Add diced onion and sauté until soft
- Add vegan ground meat and cook until slightly browned
- Stir in grated carrots and zucchini
- Cook for a few minutes until softened
- Add tomato paste and stir well
- Add crushed tomatoes
- Add a bit of water if needed to adjust consistency
- Season with salt, pepper and herbs
- Let simmer for about 10 minutes
Assemble the lasagna
- Preheat oven to 356°F (180°C)
- Use a baking dish (about 30 cm x 15 cm)
- Start with a layer of bolognese
- Add lasagna sheets
- Repeat layers: bolognese → sheets → bolognese
- Finish with a final layer of bolognese
- Leave about 1 cm space at the top
Prepare the topping
- Mix crème fraîche and sour cream
- Add milk until creamy and pourable
- Stir in reduced-fat shredded cheese
- Season with salt and pepper
Bake
- Pour topping evenly over the lasagna
- Bake for 35–40 minutes until golden
- Let rest 5–10 minutes before serving
Equipment
Notes
You can add more water if the sauce gets too thick. The texture should be similar to a classic bolognese, slightly saucy and not too thick.
The lasagna works great for meal prep and freezing.
Calories: ~440 cal; Protein: ~24 g; Carbs: ~45 g; Fat: ~18 g