9×5 pan • 4 servings • Gluten-free • Veg-Forward • High-protein

This gluten-free, vegetable-forward, high-protein lasagna is the ultimate upgrade to classic comfort food — and yes, it really is worth the effort. Built with sweet potato, celeriac, roasted peppers, and zucchini “noodle” layers, this dish delivers incredible flavour, clean nutrition, and a beautifully structured slice every time.

A creamy spinach–ricotta layer adds richness, while a slow-simmered San Marzano charred-veg ragù brings deep, authentic Italian acidity. But the real innovation? A silky whey-enriched béchamel that boosts protein, enhances texture, and makes this lasagna as functional as it is delicious.

Whether you're cooking for your family, working with a personal chef, or looking to elevate your weekly meal prep, this High-Protein FoodU Lasagna proves that wellness and indulgence can live on the same plate. Low GI / GL, Gluten-free, nutrient-dense, and absolutely unforgettable.

INGREDIENTS

Vegetable “Noodle” Layers

• 1 medium sweet potato, sliced 2–3 mm, lightly roasted

• ½ medium celeriac, sliced 2–3 mm, steamed 

• 2 medium zucchinis, salted + double blotted

• 2 roasted red peppers, sliced

• Olive oil, lemon juice, salt (prep)

  

Spinach–Ricotta Custard

• 1 cup ricotta

• 1 cup steamed spinach, squeezed & chopped

• 1 whole egg

• 1 tbsp nutritional yeast

• Salt + pepper

• Optional: lemon zest, parsley

San Marzano Charred-Veg Ragù

• 1 can (400 g) San Marzano tomatoes

• 1 small onion, charred

• 1 carrot, charred

• 2 garlic cloves, charred

• 1 tbsp olive oil

• Salt + pepper

• Optional: chili flakes, basil, 1 tsp white miso (veg-friendly umami)

  

BÉCHAMEL 

• 1.5 tbsp EVOO

• 1.5 tbsp almond flour

• 2 tsp cornstarch

• 1 cup whole milk

• ¾ cup vegetable broth

• ½ cup smoked cheddar

• ½ tsp salt + pepper

• 1.5 tbsp nutritional yeast

• 2 egg yolks

• 1 scoop whey isolate (unflavoured) 

• 4 tbsp cold milk (slurry)

  

INSTRUCTIONS

1️⃣ Prep Vegetable Sheets

• Roast sweet potato 10 min @ 400°F until pliable.

• Steam celeriac; brush w/ lemon, EVOO, salt.

• Salt zucchinis 10 min, blot twice.

• Roast & Slice sweet red peppers.

2️⃣ Spinach–Ricotta Custard

Add ricotta,  steamed spinach, egg, nutritional yeast, Salt + pepper in a blender.. Mix everything until thick and uniformly cohesive.

3️⃣ San Marzano Ragù

1. Char veg.

2. Rough chop or pulse.

3. Sauté in olive oil.

4. Add tomatoes, seasoning.

5. Simmer 20–30 min until very thick.

6. Puree in a blender until uniformly smooth. 

4️⃣ High-Protein Béchamel

• Heat EVOO in a pot over medium-low.

• Whisk in almond flour + cornstarch and cook 1 minute.

• Add milk + ¾ cup vegetable broth, whisking until smooth.

• Simmer 2–3 minutes until slightly thickened.

• Add nutritional yeast  & smoked cheddar; whisk until fully melted and smooth. 

• Remove from heat to cool for 2 minutes.

• In a bowl, whisk 2 egg yolks, whey + 4 TBSP cold milk

• Temper the yolk/whey mixture

  • Add 2–3 spoonfuls of warm sauce into the yolks/whey while whisking.

  • Then whisk yolk mixture back into the pot.

• Heat on very low just 10–20 seconds to bind. Do not boil.

5️⃣ ASSEMBLY (Bottom → Top)

1. Sweet potato

2. Spinach–ricotta custard

3. Celeriac

4. Ragù

5. Zucchini 

6. Roasted peppers

7. Béchamel

8. Optional: extra grated smoked cheddar on top. 

6️⃣ BAKE

• 375°F (190°C) for 25–30 min

• Rest 10–15 min before slicing

Nutrition per Serving (¼ PAN)