Nothing can beat a classic meat-free lasagne. With a rich Meatless ragu made from our plant-based mince, decadent white sauce, layers of pasta and bubbling cheese, what’s not to love.
Ingredients
For the ragu
- 400g Meatless Farm Plant-Based Mince
- 1 tbsp light olive oil
- 1 medium onion, diced
- 1 – 2 cloves garlic, crushed
- ¼ tsp grated nutmeg
- 2 tsp dried mixed herbs
- 100g chestnut capped mushrooms, diced
- 400g tin chopped tomatoes
- 400g tin green lentils, drained
- 2 tbsp tomato puree
- 1 tsp Marmite (optional)
- 100ml vegetable stock or broth
- Salt and pepper
- 9 dry lasagne sheets
For the white sauce
- 650ml milk
- 50g butter or vegan spread
- 1tsp Dijon mustard
- 50g plain flour
- 75g mature Cheddar cheese, or vegan equivalent
- Grated Parmesan (optional)
Method
- In a medium to large saucepan, heat the oil and fry the onion for 3 mins, add the garlic, Meatless Farm Mince, nutmeg and herbs and fry for 5 mins until the mince is browned, constantly stirring.
- Add the mushrooms, chopped tomatoes, green lentils, tomato puree, marmite and stock. Simmer for a further 15 mins. Season to taste after the filling has cooked. If using a pasta sauce add when the meat has been browned.
- Preheat the oven 190C/170C Fan/Gas Mark 5
- Melt the butter in a pan over a low heat, then remove from the heat add the flour and stir until smooth. Gradually blend in the milk, stirring constantly and return to the heat until the sauce comes to a gentle boil. Add 50g of the cheese and the mustard and season to taste.
- To layer, place a small amount of bolognese sauce on the base of an ovenproof dish. Layer 3 lasagne sheets on top, and then top these with half the remaining bolognese and a healthy helping of white sauce. Repeat this process again, then sprinkle the top with the remaining grated cheese and Parmesan, if using. Cook in the oven for 40-45 mins until golden on top and gently bubbling.
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