Vegetarian lasagne

Spicy vegetarian lasagne
Nutrition Information
  • Serves: 8
  • Serving size: 350g
  • Calories: 661
  • Fat: 34 g
  • Saturated fat: 17 g
  • Unsaturated fat: 7g
  • Carbohydrates: 51 g
  • Sugar: 20 g
  • Sodium: 872 mg
  • Fiber: 6 g
  • Protein: 43 g
  • Cholesterol: 76 mg
Recipe type: Vegetarian Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
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A vegetarian lasagne with everything, This is the type of dish you make for your friends to prove just how great being a vegetarian is. It is brimming with great flavours, texture and spiciness ! Great for food for entertaining non-vegetarians. Buon appetito
Ingredients
  • For the Lasagne
  • Lasagne pasta sheets – approx. 300 grams
  • Chilli flakes – one teaspoon
  • Parmesan cheese – two tablespoons
For the meat sauce
  • Soya protein granules - 120 grams
  • Seitan bacon – 250 grams ( cut into bite size pieces)
  • Olive oil - two tablespoons
  • Tinned plum tomatoes – 2 tins
  • Onions 2 medium (diced)
  • Garlic – 2 cloves (, finely chopped)
  • Vegetable stock – one cup
  • Red wine- one small glass
  • Bay leaves 3 to 4
  • Chilli powder - 2 teaspoons
  • Fresh oregano - one tablespoon (which can be substituted by ½ teaspoon dried)
  • Fresh red chillies- 2 to 3 (finely chopped)
  • Pepper one teaspoon
  • Ground nutmeg – ¼ teaspoon
For the white sauce
  • Whole fat milk – 750ml (3 cups)
  • Leeks – 2 large (finely chopped)
  • Black peppercorns – ½ teaspoon
  • Whole cloves – 4
  • Butter – 75 grams
  • Plain flour – 50 grams
  • Mozzarella cheese (shredded) - one cup
  • Cheddar cheese – 50 grams
Instructions
Making the meat sauce
  1. Fry the bacon seitan in a tablespoon of the olive oil . Keep to one side
  2. Add the onions to a skillet with the remaining oil. Fry on medium heat until translucent
  3. Add the garlic and Chillies. Fry for a minute, then add the bay leaves and Chilli powder
  4. Add the tomato paste.
  5. Sprinkle with nutmeg and cook for a minute
  6. Now add the pepper, oregano, tomatoes and stock. Cook for 20 minutes
  7. Add the Soya mince and the red wine
  8. Cook for 10 minutes. Add more water if necessary
  9. Take off the heat. Add the Seitan bacon and stir
Making the white sauce
  1. Melt the butter in a pot
  2. Add the peppercorns, cloves and leeks. Stir for two to three minutes
  3. Add the flour and stir until the mixture is nutty brown.
  4. Slowly incorporate the milk, stirring, to create a thick sauce
  5. Blend the sauce with a handheld blender while still in the pot
  6. Now add the cheeses for the sauce
  7. Stir and allow the cheeses to melt
Putting the lasagne together
  1. Preheat the oven to 180 degrees Celsius ( conventional)
  2. Scoop a layer of meat sauce onto the bottom of an oven to table baking dish
  3. Cover this layer with lasagne sheets
  4. Now add a layer of white sauce
  5. Continue creating layers in this way ( with a sauce layer on top) until all the ingredients have been used
  6. Sprinkle with Parmesan cheese and Chilli flakes
  7. Bake in the oven for 30 to 40 minutes until the top browns
  8. Serve
Notes
This recipe yields 6 -8 portions ff about 400 to 500 grams

Keyword: Spicy vegetarian lasagne