A Conversation for Everything You Wanted To Know About Spag Bol But Were Afraid To Ask

Vegetarian Lasagne

Post 1


Pre-heat oven to gas 6, electric 400F or 200C
If you use a whole bag of frozen veggie mince this will feed about ten to fifteen people.
With veggie mince it’s all about adding in layers of flavour to avoid a bland taste.
You will need a very large baking tin for this. Suggest large turkey tin.

1 bag of Realeat Frozen Veggie Mince (available from Tesco or most veggie stores)
2 tins of chopped tomatoes
2 medium size onions
4 cloves garlic
Oil for frying.
2 Vegetable stock cubes
Soy sauce
Balsamic vinegar
Salt and black pepper to taste
Fresh of dried herbs (oregano and basil)
2 teaspoons sugar.
2 tablespoons tomato puree
Red wine optional

Couple of packets of pre-cooked type of lasagna sheets

1 pound of cheese – grated
2 ounces butter or margarine
1 tablespoon corn flour (I like to use whole meal self raising flour)
Salt and pepper to taste
1 pint to a pint and a half of whole milk.

Heat oil in a wok or very large saucepan.
Fry the finely chopped onion and grated or chopped garlic.
Add bag of mince.
Toss until coated with oil and browning.
Add vinegar, soy sauce, salt and pepper, herbs, stock cubes, sugar and tomato puree.
Mix well.
Add tinned tomatoes.
Add in about a pint of water.
Stir and turn down heat.
This type of veggie mince absorbs water so you might have to keep adding to stop it from burning or getting too thick.

While this is cooking make cheese sauce.
Melt butter or marg in fairly large saucepan.
Take off heat.
Blend in the flour or corn flour with a little of the milk until a smooth consistency.
Add the rest of the pint and return to low heat. Stir all the time until it starts to thicken.
Stir faster to avoid lumps!
When it has bubbled for a few minutes add about half the cheese and the salt and pepper. Add more milk if necessary to thin it but don’t make it too runny.
Turn off heat and set aside until mince is done.

Line bottom of tin with lasagna sheets.
Add layer of mince and thin layer of cheese sauce; add another layer of lasagna and so on until you have used all components, making sure you leave enough lasagna for the top and sauce to cover it.
Spread the rest of the cheese on top and bake in oven for about 40 minutes.

Vegetarian Lasagne

Post 2


(For wheat and dairy intolerant)

Use wheat free lasagne sheets, available from health food stores and even the larger tesco stores.

Use soya milk and Cheezly (a dairy free cheese substitute from health food shops) for the sauce, or make a white sauce with soya milk and add a veg oxo cube.

Instead of veggie mince which is made from wheat, do a big pan of chopped mixed veg and canned tomatoes with italian herbs, balsamic vinegar, teaspoon sugar, salt and pepper. Use this in layers with wheat free lasagne and soya white sauce.

I make this for my grandson who is dairy intolerant.

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