Lasagna alla Bolognese Protein Pancakes – by Iliaria S.

Lasagna alla Bolognese Protein Pancakes – by Iliaria S.

Lasagna alla Bolognese Protein Pancakes

I’m Italian so I have passion for great-tasting food. But I avoid eating pizza and pasta with a lot of carbs and I prefer to use protein powder instead of flour. I eat protein pancakes every day but I prepare them in different ways. This is the time for “Lasagna alla Bolognese”. It’s a dish extremely popular in Italy. My recipe is a low-carb, low-fat and high in protein Lasagna!

Lasagna01 Lasagna02Ingredients for 4 pancakes:

1 cup liquid egg whites
1/4 cup unflavored whey protein powder
1/4 cup oat bran
1 tablespoon psyllium husks
1 teaspoon xanthan


Blend together and fry in a nonstick pan

Ingredients for béchamel sauce:

1 cup rice milk
1/4 cup unflavored whey protein powder
1 teaspoon ghee (or butter)
1/2 teaspoon sea salt

For vegan Bolognese sauce:
1 cup crushed tomatoes (you can find it in cans)
1/2 cup seitan, finely minced
1/2 carrot, peeled and finely chopped
1/4 onion, finely chopped
1 teaspoon olive oil


Blend together and cook in a saucepan until the consistency of a cream (whisking constantly)

Directions for vegan Bolognese sauce

Heat olive oil in a pot, add carrot and onion and cook for 2 minutes. Add seitan  and cook for 5 minutes. Add tomatoes, bring to a boil, reduce heat, and simmer 20 minutes.

Directions for assemble the lasagna

1. Turn the round pancakes into a square shape (do it with a knife).
Spread some béchamel in a baking dish. Top with a pancake, spread over some Bolognese sauce, then some béchamel.

2. Repeat process 3 more times, starting with pancake and ending with Bolognese souce and béchamel.

3. Place baking dish in oven and bake at 190 C for about 10 minutes. Sprinkle with basil before serving.

Macros per Serving (1/2 lassagna):

35g protein
20g carbs
7g fat

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