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Lasagne

Ingredients


  • 1 Box of lasagne sheets

  • 2 Tbsp Olive oil (or any other oil for frying onions)

  • 2 Medium red onions (white onions are fine)

  • 1 Pack of Meatless Farm Mince

  • 2 Tins (800g) of mixed beans – I used full of goodness bean mix with tinned borlotti beans

  • 800g Passata

  • 2 Courgettes

  • 4 Handfuls of Spinach

  • Salt and Pepper to taste

  • 2 Vegetable stock cubes

  • 2 Garlic cloves

  • 1 tsp oregano

  • 1 tsp thyme


White sauce

  • 100g Plain flour

  • 800ml Oat milk (use any plantbased milk)

  • A Pinch of salt and pepper

  • 4 Tbsp Nutritional yeast flakes

  • 3 Tbsp Olive oil


To serve

  • Olive oil to serve (optional)

  • Watercress to serve (optional)

Method


  • Preheat the oven to 200C/180C Fan

  • Heat the olive oil in a large saucepan and fry the onion until softened and lightly browned

  • Add the garlic and cook for a minute more, then stir in the beans, passata, seasoning, salt, pepper and crumbled stock cubes.

  • Add Mince. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly. Add the spinach leaves, a handful at a time and cook for 1–2 minutes more.

  • For the white sauce heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute. Stir in the milk, yeast and season well with salt and pepper.

  • Bring to a simmer, whisking constantly until smooth and thickened. Adjust taste with seasoning.

  • Spread half of the vegetable mixture over the base of a dish and cover with a single layer of lasagne sheets. Top with white sauce and then repeat

  • Bake for 35–40 minutes, or until the pasta has softened, 10 minutes before its ready, add strips of courgette (done with a peeler) to the top.

  • Top with watercress and Olive oil. Enjoy!

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