This is, without a doubt, the best vegetarian lasagne I’ve made. You’re totally welcome to switch the vegetarian mince for meat, however, I love making awesome vegetarian recipes because I find that once people try a good vegetarian option they usually say “wow, that’s just as good (or better!) than the meat version”. Also, as vegetarian options (including the Quorn mince in this recipe) often hold more fibre, calcium, phosphorous, magnesium, zinc and potassium; and much less fat, calories, and sodium, as well as still having adequate protein, they are generally a healthier option, even just for one night a week.
As well as being healthier, it’s also really delicious! So try it out yourself.
(p.s. I’ve discovered that it’s very difficult to take a nice picture of lasagne!)
-1 small brown onion, chopped
-3-4 cloves of garlic
-Passata (I used most of a 700g bottle)
-Instant lasagne sheets
-Vegetarian Mince 500g (I use Quorn, which can be found in the frozen section of a supermarket)
– Oregano leaves to taste
– Basil leaves to taste (I used about 10 small)
-1 Bay leaf
-2 tsp Worcestershire sauce
-2 tsp Soy sauce
– 1 tsp apple cider vinegar
– 1 tbs brown sugar
– 1 tsp sugar
– Pinch of garlic powder
– Pinch of salt
– Pinch of ground black pepper
-2 cups milk
-3 tablespoons of plain flour
-3 tablespoons of butter
-1/2 cup of tasty cheese
-pinch of nutmeg
+ extra cheese to layer
- Start by marinating the tomato. To do this, add the apple cider vinegar, soy and Worcestershire sauces, sugars, herbs, garlic powder, salt and pepper to a bowl. Mix to combine. Then add the diced tomato. Let sit and marinade whilst continuing with the next few steps.
- Fry and soften onion and garlic in about a tablespoon of olive oil.
- Add mince and about 1/4 cup of water. Let cook for a few minutes, stirring
- Add about 1/2 the bottle of passata, stir.
- Now to add the marinated tomatoes. You can hold a little of the marinade back, or tip it all in for a richer flavour. Don’t worry, your lasagne won’t taste like soy sauce!
- Cook, stirring for about 10 – 15 minutes, or until the tomatoes are soft and squishy. Remove bay leaf.
- Remove from heat. Preheat oven to 180′ celsius. Prepare a square slice tin by spraying lightly with olive oil spray.
- Melt butter in a medium saucepan, over a low heat.
- Add the flour, and mix to combine.
- Add 1 cup of the milk, and whisk well until the sauce starts to thicken.
- Add the second cup of milk, whisk again.
- Add nutmeg, keep whisking.
- Add the cheese, and whisk until it’s all melted in. Remove from heat.
- To assemble to the lasagne, start with putting a layer of instant lasagne sheets on the bottom of your prepared tray. Don’t overlap them too much, or you may have uncooked pasta. Don’t be afraid to snap the sheets to make them fit.
- Next, put a layer of your bolognaise, not too thick, or you won’t be able to have many layers. You want all your pasta sheet to be covered, however.
- Next, ladle a layer of your bechamel sauce on top of the bolognaise.
- The sprinkle some extra cheese on top of the bechamel layer.
- Repeat. Going pasta, bolognaise, bechamel, cheese… you should get 3 layers.
- With the final layer, when you’ve run out of bolognaise, do a layer of pasta, bechamel and cheese.
- Bake in the oven for about 30 minutes, or until the corners have started browning lightly.