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    5 from 8 votes

    Stove Top, Meat Free, Lasagne Pasta

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    Mimi Harrison Posted on Updated on
    This Stove Top, Meat Free lasagne is a great alternative to your classic lasagne. Minimal Effort needed to assemble as it all comes together on the hob!
    Prep time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    £1.23
    Makes: 6
    mains
    Italian
    Freezable

    Table of Contents

    Stove Top, Meat Free, Lasagne Pasta

    by Mimi Harrison
    Print
    5 from 8 votes
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    £1.23
    mains
    Italian
    Freezable
    Servings: 6
    Overhead shot of bowl of lasagne with dollops of mascarpone cheese topping
    MetricUS Standard
    This Stove Top, Meat Free lasagne is a great alternative to your classic lasagne. Minimal Effort needed to assemble as it all comes together on the hob!

    Ingredients

    • 1 onion, finely chopped (£0.08)
    • 1 carrot, grated (£0.09)
    • 250 g mushrooms, finely chopped (£0.49)
    • 2 tins plum tomatoes, (£0.28x2)=(£0.56)
    • 454 g plant based vegan meat free mince (£1.75)
    • 375 g lasagne sheets (£0.45)
    • 250 g mascarpone cheese (£0.90)
    • 50 g parmesan (£1.55)
    • Fresh basil (£0.50)
    • 2 bags rocket (£1.00)

    Cupboard Essentials

    • 1 tbsp olive oil
    • 1 tbsp tomato puree
    • ½ tbsp oregano
    • ½ tbsp Worcester sauce
    • ½ tsp garlic granules
    • 400 ml vegetable stock
    • Salt & pepper

    Method

    • Add the olive oil to a large saucepan with the chopped onion, grated carrot & chopped mushrooms to sweat for around 8 minutes. Season with a pinch of salt and pepper.
    • Once everything has softened, add the tomato puree, oregano, garlic granules and black pepper. Fry for 2 minutes before adding plum tomatoes, stock, Worcester sauce and plant-based meat. Crush the tomatoes with the back of your spatula against the side of the pan to help smooth out the sauce. Cover with a lid and simmer for 15 minutes.
    • After 10 minutes, in a separate pan, add the lasagne sheets to salted boiling water for 5 minutes. The sheets will want to stick together so after a couple of minutes use a wooden spoon (or something that’s not sharp) to help to separate them.
    • Now that the lasagne sheets are par-boiled, transfer them to the sauce along with 200ml of the starchy pasta water. Continue to cook for another 5 minutes or until the lasagne sheets are al dente.
    • Serve the stove-top lasagne with a dollop of mascarpone cheese, a sprinkle of parmesan and chopped fresh basil. Serve with a handful of rocket.

    Nutrition

    Servings: 6 servings
    Fat: 22g
    Calories: 542kcal
    Carbohydrates: 62g
    Protein: 21g
    As Seen On

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