This recipe gives you all the satisfaction of a lasagna, but it’s easier and quicker to make and healthier too! One of the tricks? You layer it in an oven-proof pan and you leave out the “white sauce”, so that it’s an in-between of a lasagne and a pasta bake.
Step 1: Make the bolognese
What You Need:
Olive oil
1 tsp each: cumin, ground coriander, chilli flakes, dried oregano and paprika
3 cloves garlic, minced
Olive oil
1 tsp each: cumin, ground coriander, chilli flakes, dried oregano and paprika
3 cloves garlic, minced
1 red onion, finely chopped
1 cup finely chopped mushrooms
1 cup finely chopped mushrooms
1 cup grated carrots
250g mince of your choice (here, we are using a vegetarian pea protein mince)
1 tin brown lentils, drained and rinsed
250g mince of your choice (here, we are using a vegetarian pea protein mince)
1 tin brown lentils, drained and rinsed
1 tin chopped tomatoes
Optional: 1 tbsp balsamic or red wine vinegar
2 cups of water or stock of your choice
2 cups of water or stock of your choice
Step 2: Layer Lasagne
Preheat the oven to 200 degrees Celsius.
Preheat the oven to 200 degrees Celsius.
What you Need:
500-700g Passata
Your bolognese
Lasagne Sheets (here we used gluten free sheets)
A large aubergine, sliced lengthways
A small amount of cheese for the top (here, we used vegan macadamia cheese)
A large aubergine, sliced lengthways
A small amount of cheese for the top (here, we used vegan macadamia cheese)
Layer the lasagne starting with the passata, a couple lasagne sheets, mince and more passata, then the aubergines and repeat. Bake for 40 minutes.
You will likely have leftover bolognese mince – keep this to make a cottage pie or healthy nachos!
Enjoy!
