Approx Time to Make: 30 mins
What’s better that a delicious plate of Lasagne, but unfortunately you’re short on time. This deconstructed Lasagne has all the flavour without the hassle &… less washing up. Plus it’s virtually fat free!
There are a couple of recipes that sparked the concept for this meal, but this is my recipe. I use either Texture Vegetable Protein (TVP) or Pea Protein (TPP) because it’s a handy dried item, but you can use any meat substitute or even choose lentils or mushrooms.
This was probably enough for a hungry four people with sides. I froze about a 1/3 for my husband whilst I’m away 😉
🍝 1 medium onion, finely diced
🍝 2 celery stalks, finely diced
🍝 1 cup TVP mince (dry)
🍝Herbs: 3/4 teaspoon dried oregano, 1/2 teaspoon dried thyme , 1/4 teaspoon dried sage.
🍝1/2 – 1 tsp garlic powder
🍝1 cup red wine
🍝1 tbs white miso or 1/2 tbs Marmite (watch the saltiness)
🍝 1 tbs soy sauce
🍝1 tsp sweet paprika
🍝1/2 tsp smoked paprika
🍝1 can crushed tomatoes
🍝 1 tbsp balsamic vinegar
🍝 4 bay leaves
🍝 1 cup of boiling water
🍝 Extra hot water as needed for consistency once pasta starts to soak up sauce
🍝 Seasoning to taste
🍝1/2 box vegan Lasagne sheets broken in half
🍝 I made a fat free white sauce & added a little mustard, nutmeg & nooch for flavour
🍝 Alternatively make a vegan cheeze sauce (but it won’t be fat free of course)
🍝 or just sprinkle nooch or grated vegan cheese on top
1) Sauté the onions & celery in a little water or vegetable stock
2) Make up the sauce with liquids & spices to desired taste
3) Add the TVP/TPP into sauce
4) Push Lasagne sheets into the Ragu to cook.
5) Whilst pasta is cooking, make the white sauce
6) Keep an eye on the Ragu as the pasta sheets will soak up the liquid & you will need to add extra hot water to desired consistency
7) Once pasta is cooked, pour over the white sauce, decorate with herbs, grated pepper & serve.