Lasagne… The ultimate comfort food!
I don’t usually like to eat heavy carb laden food but once in a while you just get that call from your belly telling you this is what needs to happen for dinner tonight, pasta… spag bol… mac’n cheese… and the mighty Lasagne!
I tried to recreate the lasagne my Mum would cook up (but do it vegan style). It was just so delicious you never wanted the meal to end. I can’t promise the cheesy topping is going to taste exactly like the real thing but it’s pretty darn good in it’s own right.
If you’re anti soy/tvp just sub the soy mince for the same quantity (not weight) of cooked lentils or mung beans and follow the instructions as you would for the soy mince.
Serve with a little side salad and a wedge of garlic bread.
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- 200g mushrooms, sliced
- 1 courgette, sliced
- 2 medium onions
- 3 garlic cloves
- 125g dry tvp/soy mince+265g water
- A box of lasagne sheets 500g (or gluten free lasagne)
- 1 tbsp mixed herbs
- 1 tbsp oregano
- 15 basil leaves, finely chopped or 1 tsp dried basil
- 2 bay leaf
- 1 tbsp veg bouillon or 2 vegetable stock cubes
- 2 tbsp white wine or cooking white wine
- PASTA SAUCE
- 1100g pre made tomato and herb pasta sauce
- 3 x 400g tins of chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp sugar
- ½ tsp basil
- ½ tsp oregano
- ½ tsp onion granules
- ½ tsp garlic granules
- CHEESE SAUCE
- 3 flat tbsp vegan margarine
- 3 flat tbsp rice/plain or tapioca flour
- 2+1/2 cups soy milk
- 1+1/2 cups nutritional yeast
- ½ tsp salt
- ½ tsp pepper
- CHEESE SAUCE In a large saucepan add the marg and melt over a low heat.
- As soon as the marg has melted add the flour and mix with a wooden spoon until the flour has soaked up all the marg and turned into a big lump, slowly start to add the milk bit by bit stirring all the time until you have a smooth sauce. Add the nutritional yeast give it a good stir. If your sauce is lumpy get a whisk and give it a good going over. Leave to the side.
- PASTA SAUCE In a large bowl add the soy mince/tvp and water and leave to sit for a few minutes while you get started on the veg.
- Chop all the veg and mince the garlic.
- Put a large saucepan over a low heat and add a good glug of olive oil. Add the onions and sauté for 2mins, add another glug of olive oil and add the soy mince/tvp, fry for about 5 mins. Stir.
- Add the garlic, mixed herbs, oregano, bay leaves, courgettes & mushrooms. Cook for 2mins.
- Add the pre made pasta sauce or add all of the pasta sauce ingredients. Stir
- Add the vegetable bouillon or crumbled veg stock cubes and white wine.
- Season with salt and pepper to taste.
- Try to find the bay leaves and take them out.
- Pre-heat the oven to Gas Mark 5/190/375
- Now that your sauce and cheese sauce should both be ready take a couple of ladles of the tomato/veg sauce and spread it over the bottom of a large baking tin (with at least 2" sides)
- Add a layer of lasagne sheets, most probably breaking some here and there to make it all fit snuggly around the edges.
- Add a thin layer of cheese sauce with a little tomato sauce spread out over the top.
- Add another layer of lasagne sheets and press down to pack everything in.
- Repeat with the tomato sauce and then lasagne sheets until you get quite close to the top (pasta sheets coming last) leave enough room for a big layer of cheese sauce to go on the top.
- Add the cheese sauce and season with a good crack of salt and pepper.
- Bake in the oven uncovered for 30mins then cover with tin foil and bake for another 30mins.
- Test with a sharp knife to make sure the pasta has cooked through and if you need it browning off a bit more on the top take the foil off and bake for another 5-10mins.