Low-Fat, High-Protein, Whole Food Vegan Lasagne

Brown lentils - Great source of protein and fibre. They have a mild, earthy taste that complements the other ingredients of the recipe. Note: Pre-cook the lentils with bay leaves and fresh minced garlic (or 1 vegetable stock cube with 1 3/4 cups (400 ml) water).

Mushrooms - Mushrooms bring so much flavour to this recipe. It would be unfair to swap them out for an alternative. If you don’t like the taste of mushrooms, please try this recipe for once—they are chopped so finely that they won’t jump out separately in your mouth. For this vegan lasagne, I used brown chestnut (cremini) mushrooms. Button mushrooms taste equally good. You can either chop them into small pieces by hand or finely process them in a food processor (I prefer this method for lasagne).

Garlic and Onion - Not much explanation is needed here, as onion and garlic are staples of every savoury dish all over the world. Some people prefer adding them together to speed things up. I like giving the onions a head start because they take longer to cook, while garlic can quickly burn if exposed to heat for too long, creating a bitter taste. Go slow and low with both of these ingredients. Don’t worry if the pan catches a little—the following ingredients will deglaze the pan.

Himalayan pink salt - A low-sodium alternative to regular table salt.

Red wine (or red wine vinegar) - Dry red wine is added to deepen the flavours. If not available, add more mushroom stock and a tablespoon of good balsamic vinegar.

Oregano (fresh or dried) - A classic Italian seasoning. It gives a bold (and slightly spicy) flavour.

Rosemary (fresh or dried) - To introduce a slightly piney flavour that complements the richness of creamy cheese and tomato sauce.

Thyme (fresh or dried) - Another excellent seasoning. It has a slightly minty taste.

Freshly ground pepper - For rounded-out flavour.

Tomato paste (or puree) - You can use any brand of marinara sauce—or make it at home. I like using tomato paste made from sun-dried tomatoes.

Marmite (or any yeast extract) - Essential for an authentic “cheesy” “meaty” flavour. It also helps the lasagne replicate the taste of its non-vegan version, and it’s fortified with vitamin B12. Tip: Melt it in one cup of vegetable stock before mixing it with the other ingredients.

Chopped tomatoes - To add body to the sauce and improve its texture. I used canned tomatoes because they are often ripened at their peak and have a rich, concentrated flavour. Also, they save time because they’re pre-cooked.

Balsamic vinegar - For a more interesting flavour profile.

Vegan cheese sauce - I use homemade cheese sauce. The recipe uses potatoes, carrots, raw cashew nuts, and nutritional yeast to replicate the genuine flavour of cheese. You may use store-bought if short on time.

Lentil lasagne sheets (or whole-wheat lasagne sheets) - Unless the packet labels “egg pasta,” most lasagne sheets are vegan. I like using high-protein lentil lasagne sheets and sometimes whole-wheat lasagne sheets, because they’re healthier alternatives to traditional lasagne pasta.

Nutritional yeast to sprinkle on top. For a cheesy topping with added vitamin B12. It's usually sold in flakes or powder, so it’s easy to sprinkle as the topmost layer.

Breadcrumbs (optional). A great addition if you like a crispy top layer. I used homemade from leftover crusty bread but shop-bought works well, too.