Plant-Based Lasagne
Layered vegetarian lasagne with plant mince and cheese sauce
Pasta
Yield: 4 servings
Recipe
Ingredients
- 400g V2 Plant Mince
- 1-2 Onions, diced
- 2-4 tsp Minced Garlic
- 100g Mushrooms, sliced
- 400g Tinned Tomatoes (Diced or Whole Peeled)
- 2 tsp Dried Italian Herbs
- 3 tbsp Red Wine
- 1 tsp Vegetable Stock
- 25g Butter
- 25g Plain Flour
- 300ml Milk
- 100g Grated Cheese, plus extra for topping
- as needed Lasagne Sheets
- to taste Salt and Pepper
- as needed Oil
Method
- 1. Preheat oven to 200°C.
- 2. Heat oil in a frying pan and fry the onions and garlic until softened, about 5 minutes.
- 3. Add mushrooms and cook for a few extra minutes.
- 4. Add the plant mince and cook for a few minutes.
- 5. Add the tomatoes, dried herbs, wine, and vegetable stock. If using whole peeled tomatoes, mash them well. Simmer for a few minutes.
- 6. Season to taste and remove from the heat.
- 7. Make the white sauce by melting the butter, stirring in the flour, and cooking gently for a minute.
- 8. Slowly add the milk and reheat until it begins to thicken.
- 9. Add the cheese, season to taste, and simmer gently for 2 minutes while stirring.
- 10. Spoon some of the mince mixture over the base of an ovenproof dish, top with lasagne sheets, and repeat layers.
- 11. Pour over the cheese sauce and scatter with extra grated cheese.
- 12. Bake in the oven for 25-30 minutes until golden on top.