by COLETTE PIENAAR
Ooooh yum! is that what I heard you say …
There is something really delicious about lasagne that just can’t be beaten. So here is my go to recipe for a vegetarian lasagne that can be veganised easily.
To make around 12 good portions – you will need:
1 kg Soya mince
450 g tins of sweet corn
1000 ml passata
250 g gluten free lasagne sheets (I used dry sheets)
2 large tubes of concentrated tomato puree
2 white onions
4 cloves of garlic (optional)
Herbs, salt and pepper for seasoning
250 g grated vegetarian or vegan cheese
1 litre of greek yogurt or natural soya yogurt
Chop up the onion and garlic and add this to a large saucepan or stock pot with a drizzle of olive oil, add salt to season and cook until soft and brown. Add to this any other seasoning you fancy, I use ground basil, oregano and chilli and then add the mince. Allow this to cook for a few minutes making sure you stir the mixture well to combine the flavours. Then add the passata and allow the mixture to heat and simmer, then add the tomato puree, sweetcorn and taste it. If it needs more seasoning add it here and then leave it to simmer until the flavours are well combined and the mixture is cooked through.
I then layer a large pyrex dish with natural greek yogurt, the mince mixture, lasagne sheets, yogurt, mince, lasagne until I have filled the dish and/or used the ingredients. I then top this with a vegetarian grated cheddar and bake at 200 degrees in a fan assisted oven for 30-40 minutes.
Remove from the oven and allow it to rest for a few minutes and then serve.
Delicious with a green salad, tabasco and dare I say it … a glass of your favourite red!