Vegetarian Lasagne
Ingredients:
2 tbsp olive oil
750g soya mince
1 medium onion, finely chopped
800g Passata
200ml hot vegetable stock
a little grated nutmeg
sprinkle each of oregano and basil
300g pack wheat free Lasagne sheets
500g home-made white sauce, made with almond milk
125g mozzarella balls, torn into thin strips
Method:
To make the sauce, heat 2 tbsp olive oil in a frying pan and cook the chopped onion until translucent.
Add the soya mince and pour over the Passata, the hot stock and herbs
Add a little grated nutmeg, then season
Bring to the boil, then simmer for about 15-20 mins until the sauce thickens
Heat the oven to 180C and lightly oil an ovenproof dish about 30 x 20cm
Spoon about one third of the meat sauce into the dish, then cover with white sauce and then lasagne sheets
Repeat until you have 3 layers of pasta. Cover with the remaining white sauce
Scatter the torn mozzarella over the top
Bake for 45 mins until the top is bubbling and lightly browned
Serve with a green salad
Your Vegetarian Lasagne looks delicious and indistinguishable from a meat version. The photo looks so appetising I can almost taste it.
I am definitely going to get the ingredients and give this a try.
You should, it's absolutely delicious. There are alternatives out there that are better and undistinguishable from meat and are healthier for us.
I would always advocate non-meat alternatives over meat. Let us know how you get on when you make it. I know you won't be disappointed.
So I've bought all the ingredients for this lasagne recipe and I plan on making it today. I'll let you know how it goes.
Thank you. I am sure we all look forward to your update.