Deconstructed Lasagna with Lentil & Textured Protein Bolognese

Ingredients

• 110 sheet Lasagna sheets(250g)
• 22 Yellow onion(200g)
• 3200 g Button mushrooms(200g)
• 41 Celery stalk(40g)
• 52 Garlic clove(10g)
• 6200 g Cooked lentils(200g)
• 7100 g Textured soy or pea protein (dry)(100g)
• 8600 g Tomato coulis or canned tomato pulp(600g)
• 9200 ml Unsweetened plant milk (soy or oat)(200g)
• 103 tablespoon Olive oil(40g)
• 111 teaspoon Smoked paprika(2g)
• 121 teaspoon Dried oregano(1g)
• 131 teaspoon Salt(6g)
• 140.5 teaspoon Black pepper(1g)
• 152 tablespoon Soy yogurt(30g)
• 162 tablespoon Vegan garlic & herb cheese(30g)
• 172 tablespoon Vegan parmesan(16g)
• 181 tablespoon Olive oil (for cheese sauce)(13g)
• 192 tablespoon Fresh parsley(6g)

Instructions

1. 1Finely chop the onions, celery, mushrooms, and garlic.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped vegetables and sauté for 8-10 minutes until lightly caramelized.
3. 3Add the dry textured protein and cooked lentils to the pan. Stir to combine.
4. 4Pour in the tomato coulis, plant milk, smoked paprika, dried oregano, salt, and pepper. Mix well.
5. 5Break the lasagna sheets into pieces and add them directly to the sauce.
6. 6Simmer on low heat, stirring occasionally, until the pasta is cooked. Add a little water if needed to adjust the texture.
7. 7In a bowl, mix the soy yogurt, vegan garlic & herb cheese, vegan parmesan, and 1 tablespoon olive oil to make the cheese sauce.
8. 8Stir 3 heaping tablespoons of the cheese sauce into the skillet and mix roughly. Reserve the rest for serving.
9. 9Serve hot, topped with a spoonful of cheese sauce, fresh chopped parsley, and a grind of black pepper.