Veggie Lasagna

 

INGREDIENTS

1 cup Textured Veg Protein (TVP), soaked in 2 cups stock

2 TBSP oil

1 onion, diced

1 red capsicum, diced

2 cloves garlic, minced

2 carrots, grated

1 zucchini, grated

1 tin diced tomatoes

1 cup Passata

¼ cup red wine

1 TBSP tomato paste

1 TBSP Sriracha

1 TBSP Worcestershire sauce

2 TBSP Italian herbs

1 TSP salt

1 CUP stock

pepper

Bechamel Sauce 

2 TBSP vegan butter

2 TBSP flour

1 1/4 cups unsweetened plant milk

Salt

pepper

Assembly

Lasagna sheets

Vegan cheese (we used Sheese Mozzarella), grated

4 TBSP panko crumbs

Chips or salad

INSTRUCTIONS

Lasagna Filling

  1. Pre heat the oven to 180 degrees Celsius. Soak 1 cup of TVP in 2 cups of vegetable stock for 15 minutes.

  2. In a large saucepan, add oil over medium high heat. Once hot, add the onion and capsicum and cook for 3-4 mins until onion is translucent.  

  3. Add the garlic, carrot, zucchini and cook for another 4-5 mins until vegetables soften.

  4. Stir in the soaked TVP with stock, and cook for 2-3 mins until some of the stock has evaporated.

  5. Add the tomato paste, tinned tomatoes, passata and red wine, stir and simmer for 30 seconds. Then add the Sriracha, Worcestershire sauce, Italian herbs, salt, and a cup of vegetable stock. Stir to combine.

  6. Bring to the boil, then reduce heat to low and simmer for 25-30 mins (uncovered) until the sauce is thick and rich. Come back and stir it occasionally and check consistency, maybe every 10mins. Finish with a few cracks of fresh pepper.

  7. Remove from the heat and set aside.

BEchamel Sauce

  1. In a separate saucepan, melt the butter over a medium heat. Dust in the flour, whisking constantly, until a smooth paste forms. About 2 mins. Don't let it brown!

  2. Slowly pour in the milk, continuing to whisk as the sauce thickens (you might need a mate for this one). Bring it to a simmer.

  3. Add salt and pepper to taste, lower the heat, and cook, stirring for 2-3 mins until thick and saucy.

  4. Remove from the heat and set aside.

Assembly  

  1. In greased baking dish, layer the lasagna filling, béchamel sauce and lasagna sheets - making sure the lasagna sheets are completely covered.  

  2. Continue layering and finish with béchamel sauce. Sprinkle cheese and panko crumbs over the top, and cover with aluminium foil.  

  3. Bake for 40 minutes, until the lasagna sheets are soft and the cheese is melted.

Serve with chips or a side salad (we had chips and this cucumber salad).