Page 11 - Veggiefood Presentation

Lasagne

Ingredients Method

½ a cup of soya mince
1 ½ Vegetable oxo cubes ½ a cup of soya mince (cook for 30-40 minutes in boiling
water add 1 ½Vegetable oxo cubes (Keep the water from
1 onion finely chopped the soya mince) or Quorn mince. Skin the tomatoes (if
you cook them in hot water for a few minutes the skins
100g mushrooms grated will peel off)

5 fresh tomatoes
1 tsp oregano Preheat the oven to 180c.

2 tsp basil
Heat the oil in a frying pan and fry the onion until
1 tsp balsamic vinegar softened. Add the mushrooms and cook for a few
minutes.
1-2 tsp soya sauce

Salt & pepper
Stir in the soya mince and then add tomatoes, balsamic,
vinegar, oregano and soya sauce. Mix well add the stock
8 -10 lasagne sheets.
from the soya mince, stir well simmer for 10 minutes.
Cheese sauce

25g butter or margarine Stir in the basil and season to taste then remove from
the heat.
25g plan flour
300ml milk
Make the white sauce by melting the butter in a
saucepan stir the flour and cook gently. Slowly add all
100g mature cheddar cheese
the milk reheat until beginning to thicken.
grated plus extra for topping

Salt & pepper At this stage add the cheese, season to taste and simmer
for a few minutes.

Spoon half of the mince mixture over the base of an
ovenproof dish , top with lasagne sheets, repeat the
layers, then pour over the cheese sauce and scatter with
grated cheese. Bake in the oven for 25-30 minutes until
the top is golden brown and bubbling.