The ultimate protein & plant packed lasagne 💚 Episode 6 of Veganuary for Meat Eaters is one of my most highly requested recipes & I’m not mad ‘cus it’s one of my fave comfort dishes too! Over 130g protein, a lot of diff plants and so much fibre is loaded into this one…  Ingredients (serves 6) For the meat sauce 2 tbsp olive oil 250g vegan minced beef (I used @this) 2 carrots, finely chopped 2 celery sticks, finely chopped 2 onions, finely chopped 6 chestnut mushrooms, finely chopped 4 garlic, minced 2 tbsp red wine/balsamic vinegar 2 tins plum tomatoes 3 stalks fresh basil 2 bay leaves 1 tbsp mixed herbs 1 tbsp smoked paprika 2 tbsp tomato purée 1 tbsp dark soy sauce 1 tbsp marmite (or yeast extract) 100g dried red lentils 300ml beef style stock (can sub for veggie) For the bean béchamel 700g white beans 1 tbsp miso paste 1 tsp English mustard 4 tbsp nutritional yeast Juice of half a lemon 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt (& extra to taste) 250ml oat milk To serve 400g (approx) lasagne sheets 200g vegan cheese, grated (I used @applewood) 1. Place a frying pan on medium heat, add half the oil and once hot, add the mince. 2. Fry for around 5-7 minutes, until browned then remove from the pan and set aside. 3. Add the remaining oil into the pan followed by your onions, carrots, mushrooms, celery and garlic. Season well. 4. Fry for 8-10 minutes until browned. 5. Deglaze the pan with vinegar and then add your remaining ingredients, crushing the plum tomatoes by hand. 6. Reduce to low heat, cover and leave to simmer for 20 minutes. 7. Preheat your oven to 200c (fan). 8. To make the white sauce simply add all the ingredients into a blender (the white beans and their tinned stock) and blitz until smooth. Taste for seasoning. 9. When the lentils are cooked, add the mince back into the sauce and stir through. Taste for seasoning. #lasagna #veganrecipes #veganuary #fyp - @ellysplate