Here is the recipe I promised in the previous post.
If you already have your own tried and tested meat version, you can of course simply replace the meat sauce part with my vegetarian mince option and go ahead.
I used Dry Soya (or Textured Vegetable Protein) instead of a vegetarian mince. Both should be available at
This TVP is pretty tasteless stuff, hence using extra tomato paste and the Worcester Sauce.
Just one note here – SOME brands of Worcester sauce contain Anchovies, which would not be acceptable.
You could use HP sauce instead.
On the up side it’s exceptionally high protein content and negligible fat yield, as opposed to meat.
Vegetarian Lasagne ( Dry Soy version) – Serves 6 to 8
‘Mince’
- 200 grms dry soya mince (TVP or Textured Vegetable Protein)
- 300 mls water
- 1 Tbsp olive oil
- 2 medium onions, finely chopped
- 150 to 200 grms mushrooms, sliced
- 1 x 410 tin chopped tomatoes
- 1 x sachet tomato paste
- 2 tsp dried oreganum (or use fresh but then a bit more)
- 4 tbsp red wine
- 1 veggie stock cube, or tbsp veggie stock powder
- Tbsp Worcester Sauce
- Handful torn fresh basil leaves
- Fresh ground sea salt and black pepper
- lasagne sheets – about 8 to 10
Cheese sauce:
- 50 grms unsalted butter
- 50 grms flour
- 450 mls milk
- 150 grms grated parmesan cheese
- Fresh ground sea salt and black pepper
- 10 grms Mozeralla cheese, grated – for topping
Cooking method:
1 Make the ‘Mince’
Heat the oil in a large frying pan or saucepan, and fry the onion and garlic for about 5 minutes until soft.
Add the mushrooms and cook a few minutes more.
Stir in the tomatoes, tomato paste, oregano, red wine, veggie stock and Worcester sauce.
Add the dry soya mince and the water.
Increase heat slightly and simmer for about 5 minutes, stirring frequently. Add a little more water if mixture gets too dry.
Stir in the basil leaves, season to taste, and remove from heat.
Melt the butter in a saucepan, stir in the flour and cook gently for a minute or so, stirring continuously.
4 Serve with a green salad.
There is a picture of this dish in the previous post. Enjoy!!
As a variation, (pictured below), you can use a mixture of cooked up carrots and lentils instead of the ‘mince’. Otherwise its all the same. Of course this version has less protein.
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| Vegetarian Lasagne – carrot and lentil version |
In the next post – Does vegetarian = healthy?
For more low carb and meat free recipes go to the recipes home page on – this link.
