Today’s recipes in a simplified version of lasagne, it’s hassle-free as it eliminates the need for tedious layering or juggling multiple pots, as we’ll be using one pan, from start to finish!
Ingredients
- 4 tbsp olive oil
- 1 onion, chopped
- 350 g butternut squash, cut in small cubes
- 2 cloves of garlic, thinly cut or crushed
- 160 g plant-based mince (I used Linda McCartney Foods - Vegemince)
- Salt and pepper
- 1/2 tsp of each dried oregano, thyme, rosemary, and garlic granules
- 1 tsp tomato paste
- 80 ml tomato passata
- 1 veggie cube
- 80 g frozen peas
- 3 lasagne sheets
Bechamel
- 180 g silken tofu
- 90 ml soy milk (unsweetened)
- 2 tbsp nutritional yeast
- Salt and pepper
- 1/3 of a teaspoon each dried oregano and garlic granules
Serve with:
- 20 g shredded plant-based cheese
- Fresh parsley, chopped
Instructions
- In a wide pan, that is oven proof save, add 3 tablespoons of olive oil and the chopped onion with a pinch of salt. Sauté for 3-4 minutes on a medium heat.
- Add the butternut squash, garlic, and some salt and sauté for 5-6 minutes, stirring occasionally.
- Continue with the mince, the remaining olive oil, and spices and sauté for 2-3 minutes more.
- Add a splash of water if your mixture gets too dry.
- Then add the tomato paste, stir and cook for a minute.
- Add 200ml of boiling water, the veggie cube, tomato passata and peas. Stir around and let it cook for 3-4 minutes.
- In the meantime, prepare the "bechamel" by adding all the ingredients in a food processor or blender and blend until everything is well combined.
- In the meantime, prepare the "bechamel" by adding all the ingredients in a food processor or blender and blend until everything is well combined.
- Back to the pan, add 200-250ml of warm water and break the lasagne sheets into pieces and add them in the sauce, stir carefully to incorporate them.
- Cook for 3-4 minutes, before you add some of the bechamel sauce in the mixture. Mix well.
- Then spread the remaining bechamel sauce of top, making sure that the lasagne pieces are covered.
- Spread the cheese on top, cover with foil and bake in a preheated oven at 180°C for 20minutes, then uncover and cook for 5-10minutes more.
- Once is cooked sprinkle the parsley on top and serve with some salad.