Meat-Free Lasagne Potato Skins

Serves 3
120 mins

Ingredients

  • 400g Meatless Farm mince
  • 6 large potatoes
  • Olive oil
  • Salt
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 250g chestnut mushrooms, diced
  • 1 tsp oregano
  • 3 tbsp tomato puree
  • 400g chopped tomatoes
  • 200ml vegetable stock
  • 150ml red wine
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 20g vegan butter
  • 20g flour
  • 350ml soy milk
  • 1/4 tsp onion powder
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 100g vegan mozzarella, grated

Method

  1. Turn on oven to 200C. Place potatoes on a baking tray, rub with olive oil and salt and bake for about 1 hour.
  2. Heat some oil in a large saute pan over a medium-low heat. Add your onion, carrot, celery, red pepper and green pepper and cook until soft, about 10 mins. Add your mushrooms and cook for a further 5 mins, until all of the liquid has been released.
  3. Add the Meatless Farm mince and cook for 5 mins until starting to brown. Add your chopped tomatoes, tomato puree, red wine and vegetable stock and bring to a simmer. Simmer for 30 mins.
  4. Meanwhile, melt your butter in a small saucepan over a medium heat. Add your flour and cook out for 2 mins. Gradually add your soy milk in small increments, beating vigorously to ensure the mixture is totally smooth before adding more liquid.
  5. Once all the liquid is added, bring to a boil and simmer for 1 min until the sauce thickens. Add your nutmeg, onion powder, salt and pepper and stir to combine.
  6. Chop the top off your potatoes, scoop out the flesh out of your potato skins (save for another recipe). Drizzle them with oil and pop back in the oven for twenty minutes.
  7. Place a layer of bolognese and a layer of béchamel sauce in the bottom of each skin. Repeat this process twice until the potato is full. Top with  cheese and return to the oven for 20 mins until the cheese is golden and bubbly. Serve!

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