Meat-free Lasagne
Ingredients
1 tbsp olive oil
250g Redefine Meat Beef Mince, defrosted
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, grated
60ml red wine
125ml vegetable stock
1 (400g) tin chopped tinned tomatoes
30g tomato puree
10g parsley, leaves picked and chopped
1 sprig rosemary
1 pinch dried oregano
250g dried lasagna sheets
5 tbsp vegan butter
4 tbsp plain flour
675ml unsweetened soya, almond or oat milk
1 tsp dijon mustard
1 pinch freshly grated nutmeg
2 tbsp nutritional yeast flakes (optional)
60g vegan parmesan alternative, finely grated
200g vegan mozzarella, sliced
8 servings
Calories~500 kcal
Protein~16 g
Carbs~54 g
Fat~23 g
Fiber~6 g
Sugar~6 g
Total recipe
Calories~4,000 kcal
Protein~125 g
Carbs~430 g
Fat~185 g
Fiber~45 g
Sugar~45 g
Method
Step 1
Heat the oil in a pan over a medium-high heat, add the mince and cook, using a spatula or wooden spoon to help break it up. Fry for about 10 mins, until all liquid has evaporated and the mince has browned.
Step 2
Add the onions, carrots, celery and garlic then cook for 5-10 mins until softened.
Step 3
Pour over the red wine, allow it to boil and use the spoon to scrape any bits from the bottom of the pan. Cook for 3 mins, until reduced by half.
Step 4
Add the stock, tinned tomatoes and tomato puree, stir then bring to boil for 5 mins. Add the parsley, rosemary and dried oregano then simmer for 10-12 mins, or until thickened slightly. Season to taste and set aside.
Step 5
Meanwhile, bring a large pot of salted water to the boil. Cook the lasagna sheets for 3 mins, until al dente. Remove from the water and lay flat on a baking sheet in a single layer, repeat until all the sheets are cooked.
Step 6
Heat the oven to 180°C/ 160°C fan/ gas 4. Next, make the bechamel sauce. Melt the butter in a clean pan over a medium heat, whisk in the flour until combined then gradually pour in the milk, whisking until smooth after each addition. Bring to a simmer and cook for 4 mins.
Step 7
Whisk in the dijon, nutmeg, yeast flakes (if using), most of the hard cheese and season with salt and pepper.
Step 8
To assemble the lasagne, spread a spoonful of meat sauce over the base of a baking dish, top with a single layer of lasagne sheets then evenly spread over a large spoonful of bechamel sauce. Repeat twice more to create 2 layers. Top the final layer of bechamel with mozzarella and the remaining grated hard cheese.
Step 9
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 15mins until golden, cooked through and bubbling. Set aside for 10 mins to settle before slicing to serve.
