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Plant based skillet lasagne

Absolutely by far the simplest plant based lasagne you’ll make and sooooo delicious and warming for Winter meals. I love love love lasagne but most often it’s quite time consuming to make all the different parts, not this one though, this one will blow your mind!!!! (Well I hope!) It’s also incredibly rich in plant based protein which is a change to the norm with lasagne too. I’ve used @woolworths_au Macro Textured Vegetable Protein with extra mushrooms, spinach and passata for the mince, then popped some Organic Lasagne Sheets into the mix and topped it all with a really yummy and ready in the blitz of a blender tofu bechamel. Seriously supercharged winter nutrition here! All ingredients from @woolworths_au.

+ This is a partnered post with Woolworths Pty Ltd all thoughts and opinions expressed are the authors own.

PLANT BASED SKILLET LASAGNE

Serves 6

Dairy Free : Gluten Free (opt) : Vegan

3 tablespoons (60ml) extra virgin olive oil

1 medium (225g) brown onion, peeled

2-3 garlic cloves, peeled

300g button mushrooms cleaned

2 packets Woolworths Macro Italian TVP

2 cups boiling water

200g Woolworths Macro Organic Frozen Spinach

1 teaspoon dried oregano

1x 700ml jar Woolworths Macro Tomato Passata

10 (175g) Woolworths Macro Organic Lasagne Sheets or gluten free lasagne sheets

Sea salt and black pepper

Tofu bechamel:

500g Woolworths Macro Slightly Firm Classic Tofu

4 tablespoons (80ml) almond milk

1/3 cup Woolworths Macro Nutritional Yeast

1/2 teaspoon ground nutmeg

Heat oven to 180C. Place onion, garlic and mushrooms in a blender or food processor and blitz to mince. Combine the TVP with boiling water in a bowl, stir then set aside to soak. In a large skillet pan or stove/oven proof shallow casserole dish heat extra virgin olive oil, then add onion, garlic and mushrooms from blender and cook for 8-10 minutes on medium heat to soften. Add TVP, frozen spinach, oregano, passata, a pinch of sea salt and black pepper and stir, then pop the lid on (or cover with foil) and cook for 10 minutes. Stir frequently to break up the frozen spinach pieces. Once cooked, remove from stove and break the lasagne sheets in halves and randomly arrange throughout the mince mixture in different layers. Leave enough lasagne sheets to do a complete top layer to finish. Clean out the food processor or blender and then add tofu, almond milk, nutritional yeast, nutmeg, and a pinch of sea salt and black pepper and blitz to creamy consistency. Pour over the top of the lasagne, cover and place in oven to cook for 30 minutes. Remove cover after 30 minutes and cook a further 10 minutes so the top of the lasagne is lovely and golden. Serve with a leafy green salad and extra herbs on top if desired.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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