SERVES 4-6
This makes a tasty, nourishing and low-fat (if you don’t use too much cheese) vegetarian version of the Italian favourite. It’s a bit of a faff to make, but you can make it several days ahead and refrigerate it. It also freezes well cut up in individual portions.
INGREDIENTS:
Approx 300g pack fresh or dried lasagne leaves
150g grated parmesan for the top
PLUS
Ingredients for Bolognese-style sauce
2 x 500g (approx) Quorn Mince or other mince-style textured soya protein
1 dessert spoon olive oil
2 tbspns chopped onion
3 tbspns chopped garlic
400g can chopped tomato
142g can tomato puree
Approx 500g jar Bolognese sauce (i.e Dolmio or Lloyd Grossman)
2 bay leaves
½ teasp dried oregano
Salt & black pepper to taste
METHOD (bolognese style sauce):
Heat the oil gently in a large saucepan. Add onion and garlic and allow them to soften and brown slightly. Add Quorn or other mince-style soya protein, stir and immediately add chopped tomatoes, tomato puree and Bolognese sauce. Add herbs, seasoning and bay leaves. Bring this mix to a gentle “bubble”, lower heat and allow it to simmer gently for 20 minutes. Remove from heat and allow it to cool.
PLUS
Ingredients for easy “cheese sauce”
1 can (approx 300g) can mushroom soup (Campbell’s condensed works well) PLUS 750 ml milk (whole, semi-skimmed or skimmed)
If using less thick soup, add just 400 to 500 ml milk – the consistency shouldn’t be too runny)
250 to 400g grated cheddar (depending on your taste for cheese and how calorific you want to make this dish)
METHOD (cheese style sauce):
Spoon or pour the mushroom soup into a large jug or bowl. Stir in the milk and approx ¾ of the grated cheddar, and stir well.
METHOD (lasagne):
Grease an oven-proof deep dish approx 8 x 10 or a foil baking dish of similar size. Preheat oven to 185.
To make the lasagne, spoon a little of the mushroom soup/sauce mix on to the base of the baking dish/foil dish and lay down lasagne leaves to cover the base. Spoon over a little more of the mushroom soup/sauce mix, then add approx half of the Bolognese mix in a layer to cover the lasagne leaves. REPEAT with lasagne leaves and Bolognese mix. Then finish with a third layer of lasagne leaves. Pour or spoon remaining mushroom soup/sauce mix over leaves, and sprinkle with remaining cheddar and the parmesan and place in hot oven for 20-30minutes, or until it is golden and bubbly. If you are making lasagne ahead, you can refrigerate it before baking, and place in oven when required. Or bake it for less time and finish it off when required. If baking it twice, cover it in foil for most of cooking time and uncover it briefly (say 4-6 mins) to brown over the cheese.
Do let us know if you’ve got a recipe for a non-meat lasagne. Just comment below…
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