Vegetarian and Vegan Recipe Guide - Fittleworth - Flipbook - Page 8
VEGETARIAN
LASAGNE
250g soy mince
1 carrot
1 parsnip
1 onion
1 clove garlic
300g chopped tomatoes
1tbsp tomato puree
1tsp oregano
6 lasagne sheets
25g butter
25g flour
300ml milk
200g grated mozzarella
Olive oil
Salt / Pepper
Serves: 4
Time to prep: 30min
Time to cook: 40min
Method
Being vegetarian and having
a stoma can sometimes be
tricky, this recipe is balanced
to provide your required
nutrients while being gentle
on your digestion.
This is a basic lasagne recipe,
that can be adapted to
add in different flavours,
vegetables or even made
vegan with a few swaps.
8
1. Peel the onion, garlic, carrot and parsnip and dice.
2. Add all the diced ingredients into a frying pan with a little olive oil until
they are soft and have browned. Add the soy mince and cook for an
extra minute.
3. Add the tomato puree and simmer for a minute. Add the chopped
tomato and oregano and cook for a further 10 minutes. Season with salt
and pepper.
4. Melt the butter into a separate saucepan, add the flour and simmer until
well combined.
5. Add the milk to the saucepan and bring to the boil. The mixture will
become smooth and thicken. After this has happened, add half the
cheese, mix well and season.
6. Spoon a third of the vegetable mix into an oven dish and cover with 2
lasagne sheets. Poor half the cheese sauce mix on top then repeat the
mince and lasagne sheets until the dish is nearly full.
7. Top with the remainder of the cheese sauce and the remaining
grated cheese.
8. Cook in the oven at 180˚C for 30 minutes or golden brown on top.
