Lasagna

Feeds

4 people

Total time

120 minutes

Difficulty

High

Healthiness

Low

Tags

vegan option

Ingredients

Lasagna filling
  • 200 grams of veggie mince
  • 0.5 packets of lasagna sheets
  • 1 onion
  • 3 cloves of garlic
  • 1 courgette
  • 2 peppers
  • 100 grams of mushrooms
  • 2 sticks of celery (optional)
  • 100 grams of broccoli (optional)
  • 500 grams of passata
  • 1 cup of red wine
  • 50 ml of stock
  • 2 teaspoons of mixed herbs
Dairy cheese sauce
  • 500 ml of milk
  • 4 tablespoons of plain flour
  • 50 grams of butter (or similar)
  • 100 grams of cheddar (strong)
Vegan cheese sauce
  • 3 tablespoons of sunflower oil
  • 100 grams of plain flour
  • 800 ml of unsweetened almond milk
  • 3 tablespoons of nutritional yeast
  • 1 bay leaf (optional)
  • 0.25 teaspoons of ground nutmeg
  • 1 pinch of salt and pepper (to taste)
Packet cheese sauce
  • 2 packets of cheese sauce
  • 1 pint of milk
  • 50 grams of cheddar

Method

  1. Chop all the vegetables
  2. Fry the onions, garlic, celery and pepper on a low heat for 5 minutes
  3. Add the broccoli and courgette and fry for another 5 minutes
  4. Add the mushrooms and the herbs and fry for another 5 minutes
  5. Add the mince and fry for 3-4 minutes
  6. Add the passata, stock and red wine, mix well
  7. Simmer on a low heat for at least 10 minutes
  8. Put the oven on to pre-heat
  9. If making packet cheese sauce, follow the on-packet instructions and skip to the construction step
  10. If making dairy cheese sauce, grate the cheddar and put to one side
  11. Pour the milk into a saucepan, add the flour and butter
  12. Heat on medium, whisk constantly as the butter melts, and continue until the sauce thickens
  13. Whisk for 2 minutes while the sauce bubbles, then add the cheddar and still until melted, skip to the construction step
  14. If making vegan cheese sauce, weigh out the flour into a bowl, and measure out the milk into a jug
  15. Heat the oil in a saucepan over a low to medium heat
  16. Once the oil has heated, add all the flour and stir well with a whisk, cooking for 1-2 minutes
  17. Slowly add the milk, nutritional yeast, bay leaf, nutmeg, and pepper - be generous on the pepper!
  18. Stir constantly until the sauce starts to thicken
  19. Construct the lasagna: mixture / pasta / cheese / pasta / mixture / pasta / cheese
  20. If making a non-vegan lasagna, grate the cheese and cover the top
  21. Note: at this point you can put the lasagna in the fridge to cook another day
  22. Cook the lasagna in the oven for around 40 minutes (or 60 if cooking from cold)
  23. Serve with garlic bread and a side salad