Vegetarian Lasagne
Easy
•65 Min
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Ingredients
4
ingredient_quantity
recipe ingredient
Extra Virgin Olive Oil
1
tbsp
Medium Brown Onion, chopped finely
150
g
Zucchini
120
g
( 1 medium )
Carrots
120
g
( 1 medium )
Tomato Paste
80
g
Crushed Tomatoes
400
g
Plain Flour
1.5
tbsps
Butter
1.5
tbsps
Bay Leaf
5
g
Lasagne sheets
120
g
Grated Cheddar Cheese
120
g
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
30.84 g
Energy
453.41 kcal
Fats
24.11 g
Protein
16.11 g
Nutrition Table Footer
10 min
3 min
10 min
7 min
5 min
30 min
Recipe steps
65 min
In a medium bowl place MAGGI Italian Plant-Based Mince along with 1 cup (250mL) water, for 10 minutes until absorbed. Preheat oven to180°C/160°C fan forced.
Recipe steps
65 min
In a large frypan over medium to high heat add olive oil, onion, carrots and zucchini. Cook for 3 minutes or until softened.
Recipe steps
65 min
Add Rehydrated MAGGI Italian Plant-Based Mince and tomato paste and cook for 1 minute. Add tomato and 1/2 cup (125mL) of water; bring to a boil then reduce heat a
Recipe steps
65 min
To make bechamel sauce: In a medium saucepan melt butter over medium heat. Add flour, cook for 2 minutes while stirring continuously. Slowly pour in milk in a slo
Recipe steps
65 min
To assemble lasagne: in a (6L) baking dish place ¼ of Italian Plant Based Mince mix, followed by ¼ of the bechamel sauce then top with 2 lasagne sheets. Repeat 3
Recipe steps
65 min
Bake lasagne for 30 – 35 minutes. Let stand for 5 minutes before serving.