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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