Best ever veggie lasagne

Now I’m lowering my meat intake and eat veggie 99% of the time, I’ve been on a mission to find amazing meat alternatives. I have not been sponsored to tell you specific brands, I genuinely want you guys to know about the best veggie brands!

I came across Naked Glory mince in my local Tesco and thought I would give it a try for my lasagne recipe there are two things I love about this mince, Its versatility, it’s a like for like swap for beef mince, so it’s easy to substitute in your usual recipes. My most favourite thing is it’s hold its shape and has an amazing texture, some brands I’ve used at a similar price tag have turned into slop once simmered in the tomato sauce, but this has really nice ‘meaty’ chunks.

I based this recipe on my favourite Mary Berry recipe you know anything with her name on will be a winner. I’ve made a few tweaks and figured out the calories to make this the perfect dinner any night of the week! Let me know if you give this one a try!

Best ever veggie lasagne

Recipe by Sarah’s Healthy KitchenCourse: Mains, vegetarianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

497

kcal

My best ever veggie lasagne!

Ingredients

  • For the ragu

  • Oil spray, for frying

  • 1 large red onion, diced

  • 2 garlic cloves, minced

  • 600g Naked glory mince (veggie mince)

  • 30g tomato puree

  • 2 x 400g cans chopped tomatoes

  • 1 vegetable stock cube

  • 15ml balsamic glaze*

  • 1 tbsp chopped thyme

  • For the white sauce

  • 40g unsalted butter

  • 40g plain flour

  • 600ml hot semi skimmed milk

  • 1 tsp dijon mustard

  • 50g parmesan

  • Salt and pepper

  • For the lasagne

  • 200g lasagne sheets

  • 75g lighter cheddar cheese

Directions

  • For the ragu, heat a large frying pan until hot, then spray with oil spray. Cook the mince until browned all over. Remove from the heat and transfer to a plate.
  • Add the onion and garlic to the pan and cook until softened. Add the cooked mince, followed by the balsamic glaze, tomato purée and thyme, then stir well.
  • Stir in the canned tomatoes and stock cube. Bring to a boil, and simmer for 20 minutes.
  • For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
  • For the lasagne, put half of the ragu in the base of a suitable ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Spoon the remaining ragu on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining white sauce. Sprinkle over the cheddar cheese add some fresh rosemary sprigs.
  • Leave for four- six hours before cooking so that the pasta can start to soften.
  • Preheat the oven temperature to 200°c/Fan 180°c. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

Notes

  • Note if you don’t have balsamic glaze use 1 tbsp balsamic vinegar and a tsp sugar.

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