Lasagne
Lasagne
Delicious layers of veggies and mince covered with bechamel sauce and cheese.
Vegan, nut free | Serves 6 | MAIN
Ingredients:
For the vegetables:
- 3 courgettes, sliced into 1cm rounds
- 1 aubergine, sliced into 1cm rounds
- Olive oil
- Pinch of oregano, garlic granules
- Salt and pepper
For the mince:
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, grated
- 220g vegan mince (I used vivera plant mince)
- 1 tablespoon of soy sauce
- 1 vegetable bouillon cube
- 1 tablespoon of tomato paste
- 100ml tomato passata
- Pinch of oregano and garlic granules
- Salt and pepper
- Handful of fresh parsley, chopped
For the bechamel:
- 2 tablespoons of vegan butter (I used Flora buttery spread)
- 2 tablespoons of plain flour
- 600ml of soy milk (or other of your choice)
- Pinch of salt, nutmeg and cinnamon
To assemble:
- 12-15 lasagne sheets
- 120g fresh baby spinach
- 70g grated cheese (I used Tesco's free from)
Steps:
1.Add the courgette and aubergine slices in the tray, sprinkle some olive oil, salt, pepper, garlic granules and salt.
2.Bake for 20 minutes, turning halfway.
3.For the mince, in a medium pot, on a medium heat sauté the olive oil with the onions, garlic and carrots for few minutes.
4.Add the mince and sauté for a couple of minutes.
5.Add the soy sauce, veggie stock, and tomato paste and cook for few minutes, before adding the tomato passata and 300ml of boiling water.
6.Add the dried herbs and season. Bring to boil, lower the heat, cover and simmer for 15 minutes, stirring occasionally.
7.Add the fresh parsley and check the adjust the seasoning to your preference.
8.For the bechamel, in a small pot, on a medium heat, melt the butter and continue with the flour, stir using a whisk.
9.Once the flour its mixed with the butter add the milk in batches, stirring constantly. After few minutes you should have a creamy sauce.
10.Finish by adding the salt, nutmeg and cinnamon.
11.Preheat your oven to 180°C.
12.To assemble, in a baking tray (25x34x8cm) add 2-3 tablespoons of the mince and spread to cover the bottom of the tray.
13.Cover with a single layer of pasta sheets, snapping them to fit if needed.
14.Spoon over the third of the mince sauce, then add a layer of fresh spinach, then a layer of aubergine and courgette and finally add few tablespoons of bechamel sauce.
15.Repeat the layers - pasta, mince sauce, spinach, courgette & aubergine and bechamel - two more times.
16.Add a final layer of pasta, the remaining of the bechamel and the grated cheese.
17.Cover with foil and bake for an hour and 15 minutes in total. Cook uncovered for the last 15 minutes.
18.Let it sit for 30 minutes before cutting and serving.
Happy cooking everyone!
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