Vegetarian lasagne recipe

Here is the recipe I promised in the previous post.

If you already have your own tried and tested meat version, you can of course simply replace the meat sauce part with my vegetarian mince option and go ahead.
I used Dry Soya (or Textured Vegetable Protein) instead of a vegetarian mince. Both should be available at
your supermarket. The Dry Soya is usually the more economic version, and will be found in the Health section.
This TVP is pretty tasteless stuff, hence using extra tomato paste and the Worcester Sauce.
Just one note here - SOME brands of Worcester sauce contain Anchovies, which would not be acceptable.
You could use HP sauce instead.
On the up side it's exceptionally high protein content and negligible fat yield, as opposed to meat.
(100 grams TVP = 48 grams protein, 1.5 grams of fat and 15 grams of fibre)

Vegetarian Lasagne ( Dry Soy version) - Serves 6 to 8

Ingredients:

  'Mince'

Cheese sauce:

Cooking method:

 1 Make the 'Mince'

 Heat the oil in a large frying pan or saucepan, and fry the onion and garlic for about 5 minutes until soft.
 Add the mushrooms and cook a few minutes more.
 Stir in the tomatoes, tomato paste, oregano, red wine, veggie stock and Worcester sauce.
 Add the dry soya mince and the water.
 Increase heat slightly and simmer for about 5 minutes, stirring frequently. Add a little more water if mixture gets too dry.
Stir in the basil leaves, season to taste, and  remove from heat.

2 Make the white sauce
 Melt the butter in a saucepan, stir in the flour and cook gently for a minute or so, stirring continuously.
 Slowly add the milk, and continue to heat slowly till the mixture starts to thicken. 
 Add in the parmesan cheese, add a twist of salt and black pepper, and simmer for about a minute, stirring constantly.

 3 Assemble the dish
 
 Spoon half the 'mince' into an oven proof baking dish with a layer of lasagne sheets on top.
 Repeat with the rest of the mince and another layer of lasagne.
 Pour over the white sauce, and sprinkle the grated mozarrella over the top.
 Bake in a preheated oven at 180  to 200 Deg C for about 25 to 30 minutes until golden brown and bubbling.
 Use the grill for a few minutes if necessary to brown.

 4 Serve with a green salad.

There is a picture of this dish in the previous post. Enjoy!!

As a variation, (pictured below), you can use a mixture of cooked up carrots and lentils instead of the 'mince'. Otherwise its all the same. Of course this version has less protein.


Vegetarian Lasagne - carrot and lentil version

In the next post - Does vegetarian = healthy?
For more low carb and meat free recipes go to the recipes home page on - this link


Labels: , , , ,