Vegetarian Lasagne
This is a delicious and simple vegetarian lasagne recipe which even looks and tastes like a classic lasagne.
CLICK ON THE PICTURE TO WATCH THE VIDEO!
| Ingredients
For the meatless meat sauce
For the white sauce
|
Instructions
Prepare the meatless meat sauce
- Heat the oil in a pan over a medium heat. Add the onions, carrots, celery and garlic. Cook gently for about 5 minutes until the vegetables start to soften.
- Add the tomatoes, tomato paste, oregano, lentils and crumble in the stock cube.
- Add 450 ml (16 fl oz) of water and bring to the boil. Season with salt and pepper.
- Simmer partly covered for about 20-30 minutes or until the lentils are cooked and the sauce thickens.
Prepare the white sauce
- Melt the butter in a pan and whisk in the flour. Continue cooking over a low heat with whisking for 2 minutes.
- Add the milk a little at a time and beat with a whisk. Only add more milk once the milk you added has been fully incorporated.
- Once all the milk is added bring the sauce to the boil, turn off the heat and stir in the cheese.
Make the lasagne
- Construct your lasagne in a lasagne dish by creating layers of meatless meat sauce, lasagne sheets and white sauce.
- Sprinkle the final white sauce layer with grated cheese (optional) and bake in the oven at 170°C for 30 minutes.
- Allow to cool for about 10 minutes before serving.
Titli's Tips
Most hard or semi-hard cheeses will work for the sauce. You can even use highly-flavoured cheeses such as Stilton or Gorgonzola but you will need to reduce the amount you add to avoid overpowering the lasagne. This lasagne freezes very well.
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 366
18%
Calories from Fat 144
Total Fat 16.1g
24%
Saturated Fat 7.8g
39%
Unsaturated Fat 6.9g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 43.0g
14%
Dietary Fibre 10.0g
40%
Sugars 6.8g
Protein 16.2g
32%
Cholesterol 35.3mgs
11%
|
