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Cauliflower Lentil Lasagne

True Protein Blogger 1 by Sophie Roselt | @sophieroselt 21 December 2020

Try this veggie-packed recipe for your next Meat Free Monday - not only is it better for the planet, it's high in protein and packed with fibre!

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Cauliflower Lentil Lasagne

Prep time: 35 minutes

Baking time: 50 minutes




1 onion, diced

2 cups cauliflower, finely chopped

1 tin lentils

1/3 can black beans

1 tin diced tomatoes

1 tsp all purpose seasoning

3 Tbsp tomato paste

1 Tbsp coconut sugar

1 Tbsp corn flour

1 vegetable stock cube

1/2 tsp oregano

Salt & pepper to taste

Wholemeal lasagne sheets


Cheese layer:

3 cups steamed cauliflower

1/4 cup nutritional yeast

1/4 cup milk of choice

1 scoop (30g) True WPI90 Natural



Pumpkin seeds

Grated cheese of choice




  1. Preheat oven to 180 degrees.

  2. In a big saucepan, fry onion until translucent. Add the cauliflower, lentils & tinned tomatoes and cook for 5 minutes. Add the remaining ingredients and reduce heat to simmer for 20 minutes.

  3. While the sauce is simmering start the cheese sauce. Add the steamed cauliflower to a food processor, add nutritional yeast, protein & milk and blend until smooth - it should be thick.

  4. In a baking dish, add a thin layer of the tomato mixture and top with lasagne sheets. On top of each sheet add the tomato mix and top with cheese sauce, separating with lasagne sheets until you run out of mixture.

  5. Add cheese and pumpkin seeds on top and bake for 50 minutes or until golden. Leave to rest for 15 minutes before serving.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.