In this video I show you how you can make a healthy lasagne yourself without meat, cheese and egg. It’s a high protein vegan lasagne recipe which tastes amazing.

The lasagna sauce is prepared with vegan mince (of your choice). I like to use sunflower mince or protein shreds from peas. The bechamel sauce is also purely plantbased; we use plantbased milk and cream as a basis.
For the savory flavor of the red sauce, it is very important to let the onions and vegetables caramelize. Spices also play a crucial role in the taste.
We make the lasagna sheets without egg ourselves from glutenfree and vegan pancake dough. This vegan lasagne recipe is very easy to prepare and very tasty.
In contrast to a recipe with uncooked lasagna sheets, be careful not to add too much liquid sauce to the lasagna, as the pancakes will hardly absorb any sauce and otherwise they will become too soft.
You can also prepare all the sauces and the lasagna sheets the day before, meaning you can quickly prepare a healthy and delicious dish when you don't have much time to cook.
All components of the lasagne can also be frozen individually and then just need to be thawed and layered.
Baking time about 30 minutes at about 180 degrees Celsius.
Have fun cooking!
Do you have any questions? Feel free to write them in the comments.

SUBSCRIBE here if you like my video, so you don't miss any of my new weekly recipes.
   / @glutenfreeveganmelli  

Recipe for High Protein Vegan Lasagne easy & quick (Anthony William – compliant)

Pancakes: (Can be made the day before.)
150 g whole grain oat flour
50 g tapioca starch
50 g potato flour
1/2 teaspoon salt
400 g plant milk

Bechamel: (Can be prepared the day before.)
250 g oat milk / almond milk
200 g oat cream
40g white rice flour
1 bay leaf
salt to taste
a pinch of nutmeg
1 teaspoon onion powder
some herb salt
½ teaspoon smoked paprika powder
2 teaspoons fresh lemon juice
12 tablespoons maple syrup

Red Sauce: (Can be made the day before.)
1 medium onion
1 small red pepper
½ small green pepper
1 small carrot
1 clove garlic (optional)
150 g dried vegetable protein shreds/granules
(e.g. sunflower mince protein, pea protein...)
Spices (plenty to taste):
bay leaf
oregano
rosemary
onion powder
sweet paprika powder
smoked paprika powder
salt

Oil/olive oil for the pan and for frying the pancakes.

Other recipes you might be interested in:
Vegan and glutenfree pizza:    • Vegan Pizza  
Bake sourdough bread glutenfree and vegan:    • sourdough bread gluten free and vegan  
Glutenfree and vegan cakes and pastries:    • glutenfree and sweet  

Email: [email protected]