World’s Best Plant-based Lasagna

Oct 31, 202131/10/20210 75
in Dinner, Lunch

Prep Time

30 minutes

Cooking Time

50 minutes

Servings

6

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

300g plant-based minced meat
2 tbsp olive oil
1 chopped onion
1 diced celery stick
2 crushed garlic cloves
100g diced mushrooms
400ml tomato pasata
1 cube gluten-free vegetable stock
1 tbsp tomato puree
1 tsp oregano
8 pcs lasagna sheets
25g butter
25g flour
300ml BamNut M?LK
100g grated cheddar
Salt & pepper to taste
Using BamNut Milk in this recipe, it is more nutritious than using regular milk or cream! Vegetarian friendly. Recipe and image courtesy of WhatIF Foods

Instructions

1.Preheat oven at 180degC
2.Heat the oil in a large frying pan, add the onion and celery. Cook over medium heat, stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more.
3.Add the pasata, vegetable stock, tomato puree and herbs. Stir well. Cook for 8-10 minutes until the vegetables are cooked.
4.Stir in the plant-based minced meat and continue to cook over low heat for 5 minutes. Add the basil and season to taste.
5.To make the cheese sauce, melt the butter in a heavy-based pan over medium heat. Stir in the flour and continue to cook for 2-3 minutes. Gradually add BamNut M?LK, stirring continuously until a smooth sauce is formed. Stir in two thirds of the grated cheddar. Season with salt and pepper.
6.To assemble the lasagna, place 2 of the lasagna sheets in the bottom of an oven proof dish. Cover with a third of the plant-based meat mix. Repeat with the remaining sheets and plant-based mix, top with the cheese sauce and sprinkle over the remaining cheese. Bake in the centre of the oven for 25 minutes until golden brown.

Using BamNut Milk in this recipe, it is more nutritious than using regular milk or cream! Vegetarian friendly.

Recipe and image courtesy of WhatIF Foods

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