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!
Ingredients 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
Directions:
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
Directions:
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):
280kcals
35g protein
20g carbs
7g fat
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