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Vegetarian Lasagne

Vegetarian Lasagne
Serves 8
Here is our tasty meat-free version of the classic Lasagne. Due to the price and nutritional value of ‘Quorn’ products, this Lasagne contains much more protein and a fraction of the saturated fats found in recipes using minced beef. And it will also leave you feeling lighter. All of which makes this a rather guilt-free but fabulously flavoursome dish that not only suits a life without meat but anyone wanting healthier and lighter alternatives to their favourite meat dishes. Dishes like this make goals of cutting down on meat or becoming vegetarian much easier to achieve. Serve it with some garlic bread and a lovely watercress side salad…
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
260 calories
23 g
163 g
14 g
14 g
6 g
553 g
377 g
13 g
0 g
6 g
Nutrition Facts
Serving Size
553g
Servings
8
Amount Per Serving
Calories 260
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 163mg
54%
Sodium 377mg
16%
Total Carbohydrates 23g
8%
Dietary Fiber 5g
20%
Sugars 13g
Protein 14g
Vitamin A
140%
Vitamin C
59%
Calcium
25%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 fresh egg pasta lasagne sheets
  2. 4 cherry tomatoes
  3. 1/4 mozarella
  4. Garlic Bread for serving
For the Bolognese
  1. A dash of olive oil
  2. 1 white onion
  3. 2 garlic cloves, crushed
  4. 1 x 300g Quorn mince
  5. 2 vine tomatoes, chopped
  6. 1 x 400g tin of chopped tomatoes
  7. 2 tablespoons of tomato puree
  8. 2 teaspoons of green pesto
  9. Large dash of water
  10. 3 large carrots, finely diced (170g)
  11. 1 courgette, finely diced (260g)
  12. A generous handful of button mushrooms (110g)
  13. 200ml boiling water
  14. 1 vegetable stock
  15. A sprig of fresh rosemary, finely chopped
  16. A sprig of fresh basil, finely chopped
  17. Salt
  18. Black pepper
For the Béchamel Sauce
  1. 2 tablespoons of butter
  2. 2 tablespoons of plain flour
  3. 80g of cheddar cheese
  4. 10g of grated Parmesan
  5. 450ml of Milk
  6. ¼ of Nutmeg, finely grated
  7. 1 teaspoon of green Pesto
  8. Pinch of Salt
  9. A few grinds of Black Pepper
For the side salad
  1. A handful of Watercress
  2. 1 baby gem lettuce
  3. Cucumber
  4. Cherry tomatoes
  5. Spring onion
Instructions
  1. Pre-heat the oven to 180°C.
  2. Prepare all your vegetables and leave to one side – onions, garlic, vine tomatoes, carrot, courgette, mushrooms. We blitzed the onion and garlic in a blender which prevented those dreaded onion tears.
  3. In a large pan fry your onion, garlic, and fresh tomatoes in a dash of olive oil on a medium to high heat, stirring occasionally until they’re softened (approx. 5 mins).
  4. Then stir in your bag of Quorn mince, breaking it up as you go. Cook this for about 5 minutes before adding your chopped tomatoes, tomato puree, green pesto and large dash of water. Then boil the kettle and dissolve your vegetable stock in 200ml of boiling water. Add this to the pan along with your carrot, courgette and mushrooms. Then stir in your freshly chopped rosemary, fresh basil, salt and a good grinding of black pepper.
  5. Ensure all the ingredients well combined, then leave the bolognese to simmer on a low-medium heat for 20 minutes whilst you prepare your béchamel sauce.
  6. Measure out your milk in a measuring jug and leave to one side.
  7. In a medium sized cooking pot (non-stick will help), melt the butter on a medium-high heat.
  8. Take off the heat and sift in your flour and mix it with the butter so it forms a thick paste.
  9. Whisk in a dash of milk to loosen up the ingredients. This will form a smoother and whiter paste.
  10. Whisk in 200ml of milk and return the pot to a low heat.
  11. Whisk in the pesto, salt, black pepper and nutmeg.
  12. Whisk in another 100ml of milk as well as your cheddar and Parmesan cheese. Continually stir the sauce on a low heat until the cheeses have melted and the sauce begins to thicken. Gradually add in the rest of the milk as it cooks (100ml at a time). Once its thickened and reached a smooth creamy texture, it's ready. Turn the heat off.
  13. By the time your béchamel sauce is ready, the bolognese should be ready too.
  14. Submerge your fresh egg Lasagne sheets in boiling water for 2 minutes before using. When you're ready to start layering the lasagne, you can use some tongs to take the sheets out the boiling water.
  15. In your lasagne dish, layer up the bolognese, lasagne sheets and béchamel sauce (in that order). There should be enough for three layers, finishing with the third round of béchamel sauce on top. Sprinkle with a topping of cheddar cheese, sliced cherry tomatoes and a little bit of mozarella. Then put it in the oven for 25-30 minutes until golden. You can also put some garlic bread in too if you fancy, bearing in mind that it might take less time than the lasagne.
  16. Plate up a side salad of watercress, chopped cucumber, cherry tomato, and spring onion. Drizzle this with your choice of dressing.
  17. Serve and enjoy.
beta
calories
260
fat
14g
protein
14g
carbs
23g
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Life Without Meat http://lifewithoutmeat.com/

The post Vegetarian Lasagne appeared first on Life Without Meat.



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