Vegan Lasagna

"Vegan Lasagna" is a vegan dish delivering roughly 22.9g of protein for about 438.4 calories a serving — a solid plant-based option for life on Ozempic, Wegovy, Mounjaro or Zepbound.

Ingredients

• 1 cups green red lentils
• 1 Carrots
• 1 onion
• 1 zucchini
• coriander
• 150 g spinach
• 10 lasagne sheets
• 35 g vegan butter
• 4 tablespoons flour
• 300 ml soya milk
• 1.5 teaspoons mustard
• 1 teaspoon vinegar

Method

1. 11) Preheat oven to 180 degrees celcius.
2. 22) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
3. 33) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
4. 44) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
5. 55) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.
6. 66) Bake in the preheated oven for about 25 minutes.

Tips for GLP-1 appetites

• A reasonable everyday option — nothing here should be hard on a GLP-1 stomach.
• Plant protein digests more slowly than meat for some people — eat slowly and stop when satisfied.
• At 22.9g of protein a serving, pair it with a protein-forward side if you're short of your daily target.