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Meat Free Everyday - Recipes

Vegetarian Lasagne

Serves 6 to 8

Ingredients:

'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.
2. Make the white sauce -
• Melt the butter in a saucpan, stir in the flour and cook gently for a minute or so, stirring continuoausly.
• Slowly add the milk, and continue to heat slowly till the mixture starts to thicken.
• Add in the parmesan cheese, add a twist of salt and black pepper, and simmer for about a minute, stirring constantly.
3. Assemble the dish -
• Spoon half the 'mince' into an oven proof baking dish with a layer of lasagne sheets on top.
• Repeat with the rest of the mince and another layer of lasagne.
• Pour over the white sauce, and sprinkle the grated mozarrella over the top.
• Bake in a preheated oven at 180 to 200 Deg C for about 25 to 30 minutes until golden brown and bubbling.
• Use the grill for a few minutes if necessary to brown.
4. Serve with a green salad.

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