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Lasagna

Mains

Ingredients

  • 8 lasagna sheets
  • 250g plant-based mince meat
  • 1½ cups tomato sauce
For the Bechamel
  • ½ cup milk
  • ½ cup cream (optionally substitute with another ½ cup milk)
  • 1 tbsp butter
  • 1 tbsp flour
  • Salt & pepper
  • Pinch of nutmeg

Method

  1. To make the red sauce: brown the meat in a pan, then add the tomato sauce and season well. Let simmer for 30 minutes.
  2. Pre-cook the lasagna sheets in boiling water for 10-15 minutes then drain well.
  3. Preheat the oven to 180°C.
  4. To make the white sauce: melt the butter and mix in the flour to form the roux, whisking to avoid lumps.
  5. Let cool for 2-3 minutes, then add the milk and cream and simmer for an additional 2-3 minutes until thickened, season with salt, pepper and nutmeg and set aside.
  6. To assemble: place two sheets of pasta in the bottom of a small oven dish, then layer on half of the red sauce, followed by another two pasta sheets, followed by half the white sauce, followed by two pasta sheets, followed by the other half of the red sauce, followed by the last two pasta sheets and top with the remaining white sauce.
  7. Cover with silver foil and bake at 180°C for 30 minutes, then uncover and cook for another 15 minutes.