A Delicious Vegetable Lasagne

This recipe is a timeless classic – vegetarian lasagne. When I first started to learn how to cook I always wanted to learn how to make a tasty lasagne dish. For me, lasagne is a staple dish for any household and with the right recipe it is a type of a dish that you can make for any occasion.

There are so many lasagne recipes out there, with varying complexity. To get my lasagne to taste the way it does I tried a number of variations until I was happy with the results. I think the trick is in trying to recreate the original lasagne recipes – but instead of using traditional meat, I replace it with a meat alternative. In my recipe I use Quorn Mince. I find it tastes delicious, the texture is very good and it’s also well seasoned which adds to the overall taste of the dish. I tend to get most, if not all of the ingredients in my local grocery store.

Start with pre-heating your oven to 200° C/ 392° F/ Gas 6. Next, dice the onion, peel and mince the garlic and slice the mushrooms. Place the onion and garlic in a pre-heated pan with 3 Tbsp of olive oil. Cook for few mins until the onion becomes translucent. Add the sliced mushrooms and cook these until soft. 

Once the mushrooms are soft, add the frozen soya mince to the pan and cook until defrosted – about 5 mins. Stir in the tomato puree, vegetable stock and seasoning. Lastly add the spinach and simmer until well combined – about 10 mins. 

When you’re happy with your lasagne filling, it’s time to assemble the pasta layers in a greased ovenproof dish. Start with a thin layer of the lasagne white sauce in the bottom of the dish and cover with one layer of lasagne sheets. Add a layer of the soya mixture and on top of that add a medium layer of lasagne sauce. Sprinkle with grated cheese. I would recommend using a cheese similar to Parmesan, but I often use Grana Padano. This completes the first layer of the lasagne. Add another layer of lasagna sheets on top of this. Repeat the layers finishing with a layer of white sauce and topped off with grated cheese.

Cover with tin foil to prevent the top layer from burning. Bake for approx. 30-35 minutes or as per instruction for the lasagne sheets.

Here are the ingredients you’ll need to make this recipe:

  • 3 Tbsp olive oil
  • 1 Medium onion
  • 2 Clove garlic
  • 1 Box (300g) of mushrooms
  • 1 Bag (300g) of frozen soya mince
  • 2 Tbsp tomato puree
  • 300ml vegetable stock
  • Salt and pepper to taste
  • Box of (approx. 250g) lasagne sheets
  • 1 Pack (350g) of spinach
  • 1 Jar (approx. 450g) of white lasagne sauce
  • 1 Pack (100g) of parmesan cheese (or similar)

A Delicious Vegetable Lasagne

  • Servings: 2
  • Print


Author Rose Scented Soul

Ingredients

  • 3 Tbsp olive oil
  • 1 Medium onion
  • 2 Clove garlic
  • 1 Box (300g) of mushrooms
  • 1 Bag (300g) of frozen soya mince
  • 2 Tbsp tomato puree
  • 300ml vegetable stock
  • Salt and pepper to taste
  • Box of (approx. 250g) lasagne sheets
  • 1 Pack (350g) of spinach
  • 1 Jar (approx. 450g) of white lasagne sauce
  • 1 Pack (100g) of Parmesan cheese (or similar)

Directions

  1. Pre-heat oven to 200° C/ 392° F/ Gas 6.
  2. Dice the onion, peel and mince the garlic and slice the mushrooms. Pre-heat a pan with 3 Tbsp of olive oil. Add the onion and minced garlic to the saucepan. Cook for approximately 5 mins or until onions become translucent. 
  3. Add sliced mushrooms to the pan and cook for approx 5 mins or until soft.
  4. Add minced soya meat. Cook until defrosted – about 5 mins. Stir in tomato puree, 300ml of vegetable stock and season to taste. Add spinach and simmer for approx. 10 mins until well combined.
  5. Grease an ovenproof dish with olive oil. Start with a thin layer of the lasagne white sauce in the bottom of the dish and cover with one layer of lasagne sheets. Add a layer of the soya mixture and on top of that followed by a medium layer of lasagne sauce. Sprinkle with grated cheese and add another layer of lasagna sheets on top. Repeat the layers, finishing with a layer of white sauce and topping off with grated cheese.
  6. Cover the ovenproof dish with thin foil or a cover. 
  7. Bake for approx. 30-35 minutes or as per instructions for the lasagne sheets.

Enjoy!

Jo

Did you make this recipe?

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