Rich & Tasty Lasagne
- charliemidd
- Jun 3, 2021
- 3 min read
Classic and flavoursome!
Who doesn't like lasagne, seriously! It has to be one of the best foods everrr.
This lasagne is super rich combining mushroom mince and lentils, packed full of veggies, herbs and protein.
A great one for a midweek meal. I usually make one large one and have it over 2 days. Great one for the kids, always a winner in our house!
How do we do it?
A great recipe to get loads of veg in, little tums love this one! I used a 33cm by 26cm oven proof dish for this recipe to make a large lasagne.
To ensure your red wine is vegan visit Barnivore: your vegan wine, beer, and liquor guide to check your alcohol! Feel free to omit the wine also if you are cooking for younger children - it still tastes great!
Recipe - Serves 8
Red Sauce
1 Tbsp Olive Oil
1 Red Onion
Pinch Salt
2-3 Garlic Cloves
300g Mushroom Mince
½ Tsp Rosemary
½ Tsp Thyme
½ Tsp Oregano
1 Tbsp Yeast Extract/ Marmite
1 Carrot
1 Courgette
1 Red Pepper
2 Tbsp Tomato Puree
1tbsp Miso Paste (optional)
2 Tins Chopped Tomatoes
250ml Vegan Red Wine
1 Tin Kidney Beans
1 Tin Lentils
Handful of Spinach
White Sauce
1/2 Cup Vegan Butter
1 1/2 Cups Plain Flour
2 Cups Plant Milk
1 tsp Garlic Powder
2 Tbsp Nutritional Yeast
1 Tbsp Mustard
Sprinkle Black Pepper
Other
Vegan Lasagne Sheets
Sprinkle Vegan Cheese
Method
1. Preheat the oven to 180°C. First we start with the red sauce layer. Heat the oil in a pan, add roughly chopped red onion with a pinch of salt and fry until it begins to soften.
2. Add the garlic, rougly diced veggies and mushroom mince and fry for around 10 minutes.
3. Stir in your rosemary, thyme and oregano, tomato puree, yeast extract and miso paste then pour in the tinned tomatoes and red wine and stir until well mixed.
4. Add in your kidney beans, lentils and a handful of spinach and cook on a low heat for a further 10 minutes.
5. Next move on to your white sauce whilst the red sauce is cooking off.
6. Melt butter on a low heat. Add in flour and milk, half a cup at a time.
7. Keep stirring until you reach a smooth consistency. Add in garlic, nutritional yeast, mustard and black pepper. Stir well and remove from heat.
8. Line oven proof dish with lasagne sheets, spoon over the red sauce so the sheets are covered, then pour some of the white sauce on top of the red sauce layer and spread evenly. Repeat again layering the lasagne sheets, red sauce and white sauce. I usually get around 2 layers out of the sauces.
9. Finish with a lasagne sheet layer and cover this with the remaining white sauce. Sprinkle with vegan cheese and cook for around 30 minutes or so until the lasagne sheets are soft - you can use a knife to check.
10. Serve with salad, greens or cheeky chips & garlic bread!
Tips
Using tinned lentils will save you alot of time but of course dry, uncooked lentils will also work, you will just need to add more prep time to soften them beforehand.
You can really try out different beans and veggies in this dish - broccoli and peas both work well.
Adding sundried tomatoes and olives is also super delicious if you have them available.
Let's talk protein
Mushroom mince 300g (9.3g protein)
Lentils 14.6g protein per tin
Kidney beans 16.4g protein per tin
This lasagne will freeze well if you want to batch cook. I usually make one large one and have it over a couple of days.
I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch.
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