- Serves 4
- Level Intermediate
- Prep Time 55 mins
- Suitable for Vegetarians
Spinach & Veggie Mince Lasagne
This veggie lasagne takes on the classic with the aid of veggie mince!
Veggie mince, much like tofu, needs flavouring. So we’ve used warm baharat spice mix, Henderson’s relish, stock, caramelised onion and garlic to heighten the flavour.
Layered with spinach and topped with a classic béchamel sauce.
- 80g mature cheddar cheese
- 4 tbsp Henderson's relish
- 300g baby spinach
- 4 tbsp rich tomato paste
- 90g meat free mince
- 2 tbsp white wine vinegar
- 2 tbsp baharat spice
- 4 garlic gloves
- 2 red onion
- 50ml tomato ketchup
- 2 vegetable stock cubes
- 12 lasagne verdi sheets
- 2 tbsp dried oregano
- 60g butter
- 60g flour
- 400ml milk
How to Make It
- Preheat the oven to 200oC. Boil a kettle. Peel and finely dice the red onions. Peel and finely chop the garlic.
- Heat a large, wide-based pan with a drizzle of olive oil over a low heat. Once hot, add the diced onion with a pinch of salt (to draw out the moisture) and cook for 10 minutes or until slightly softened and starting to brown. Meanwhile, dissolve the vegetable stock cubes in 700ml boiled water, stir in the meat free mince, then set aside.
- Add 60g butter to a pot over a medium heat. Once melted, add 60g flour and stir for 2-3 minutes or until a sandy paste has formed – this is your roux.
- Whisk 400ml milk gradually into the roux. Whisk constantly for 5 minutes or until a smooth, thick sauce remains, then remove from the heat. Grate in the cheddar cheese, return the pot to a low heat and stir until melted and smooth, then remove from the heat and set aside – this is your béchamel sauce.
- Add the chopped garlic, baharat and tomato paste to the softened onion and stir for a further 2 minutes. Add the soaked meat free mince (including the stock), Henderson's relish, tomato ketchup and a big pinch of salt and pepper and cook for 2 minutes or until warmed through. Remove from the heat and stir in 100ml water – the mince mixture should be quite wet.
- Wash then add ¼ of the baby spinach over the bottom of an oven-proof dish, add ⅓ of the mince mixture and layer 4 lasagne verdi sheets over. Repeat until all of the lasagne sheets and mince mixture have been used – make sure you cover the sheets completely so that they cook properly.
- Pour the béchamel sauce over the last lasagne sheet and sprinkle with dried oregano. Put the dish in the oven for 20-30 minutes or until the lasagne is cooked through. Remove and allow to cool slightly before serving – it will be extremely hot!
- Just before serving, dress the remaining baby spinach with white wine vinegar, a drizzle of olive oil and season with salt and pepper. Serve the lasagne with the dressed salad to the side. Enjoy!