1. Finely chop the onion, mince the garlic, and dice the carrots into small cubes.
2. Prepare the Textured Insect Protein.
3. Prepare the Béchamel sauce. Melt butter in a saucepan over medium heat. Add flour and stir until smooth. Gradually whisk in the milk, stirring constantly until the sauce thickens. Season with salt and pepper to taste.
4. Heat oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until onion is soft. Add the rehydrated Textured Insect Protein, spices, and diced carrots. Cook for a few minutes. Then add canned tomatoes and continue cooking until vegetables are tender and combined with the sauce.
5. In a greased baking dish, layer the vegetable mixture with tomatoes. Then layer lasagna sheets on top. Repeat layering until all ingredients are used, ending with a layer of béchamel sauce.
6. Preheat the oven to 180°C (350°F). Cover the lasagna with foil and bake for about 30-40 minutes, until the sheets are tender and the sauce is bubbly.
7. Remove from the oven, allow it to cool for a few minutes, slice, and serve.

Preparation

Chopped canned tomatoes

Ingredients

Carrots

Spice mix

Salt

Pepper

Lasagna sheets

Cooking oil

Milk

Butter

Flour

Watch our video to discover how to create a delicious, protein-packed lasagna using Textured Insect Protein