Ingredients Jump to Instructions ↓

  1. 100g/3 1/2 oz soy mince

  2. 1 onion

  3. 3 cloves garlic

  4. 1 celery stalk

  5. 1 carrot

  6. 200g/7oz eggplant (aauberglne)

  7. 4 Tbsp extra virgin olive oil

  8. 240g/8oz cooked yellow lentils

  9. 1/2 cup/

  10. 90ml/3fl oz red wine

  11. 400g/14-oz tin of tomatoes

  12. 4 Tbsp tomato puree

  13. 1 Tbsp chopped fresh oregano

  14. 2 Tbsp chopped fresh basil

  15. 2 Tbsp chopped fresh parsley

  16. salt and black pepper

  17. 10 lasagna sheets

  18. For the white sauce:

  19. 30g/1oz soy margarine

  20. 30g/1oz plain flour

  21. 300mlfhpt soy milk

  22. salt and pepper

  23. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to 180°C (350°F). Put the soy mince in a pan of hot water, cook for 2 to 3 minutes, then drain.

  3. Chop the onion, garlic, celery, carrot and eggplant in a food processor.

  4. Heat the oil in a pan, fry the chopped vegetables, lentils and soy mince for 3 to 4 minutes.

  5. Add the red wine, tomatoes, tomato paste, oregano, basil and parsley and cook for 20 to 30 minutes. Season with the salt and pepper.

  6. Melt the margarine in a pan. Mix the flour into the margarine, stir well over a low heat, and gradually add the milk, a little at a time, mixing well to make a smooth sauce. Season with the salt and pepper.

  7. Layer the sheets of lasagna and soy mince mixture alternately in an ovenproof dish, finishing with the white sauce.

  8. Bake in the oven for 30 minutes or until the top is lightly browned.


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