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Vegetable lasagne
Photo: Gerda Arendt, Wikimedia Commons, CC0 (cropped)

Pasta · Recipe No. 279

Vegetarian Lasagne

Vegetarian Lasagne made with TVP (textured vegetable protein), vegetable oil, tomato purée and celery. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Prepare the noodle paste, roll it 1 mm thick, cut to shape and allow to rest.

  2. Cook for approximately five minutes, then refresh.

  3. Heat the oil gently.

  4. Add the onion, carrot and celery and sweat for 5 minutes.

  5. Add the TVP and brown lightly.

  6. Add the tomato purée, then mix in the jus lié, garlic, salt, pepper and marjoram.

  7. Simmer for 20 minutes, then place in a pie dish in layers of the TVP mixture and pasta.

  8. Finish with a layer of Mornay sauce and sprinkle with the cheeses.

  9. Cook in a moderate oven (gas 4) for 40 minutes.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Tins, jars & stock

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR279”.