Stove Top, Meat Free, Lasagne Pasta
Ingredients
- 1 onion, finely chopped (£0.08)
- 1 carrot, grated (£0.09)
- 250g mushrooms, finely chopped (£0.49)
- 2 tins plum tomatoes (£0.28x2)=(£0.56)
- 454g plant based vegan meat free mince (£1.75)
- 375g lasagne sheets (£0.45)
- 250g mascarpone cheese (£0.90)
- 50g 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
- 400ml vegetable stock
- Salt & pepper
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Method
1. 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.
2. 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 15M.
3. 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.
4. 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.
5. 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.
Step By Step
1
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.
Step By Step Video Instructions For Members.
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