INGREDIENTS
ongegroepeerd
- 1 pack The Vegetarian Butcher Magic Mince 200g
- 2 clove garlic
- 1 onion finely chopped
- 2 carrots finely chopped
- 1 leek sliced
- 2.5 tbsp olive oil
- 600ml passata
- 2 tbsp tomato puree
- 2 tsp dried oregano
- pepper
- Pinch salt
- 25g flour
- 350ml unsweetened oat milk
- ground nutmeg
- 9 lasagne sheets
- extra needed - baking dish 20 x 20 cm
Preparation
ongegroepeerd
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Preheat the oven to 180 °C. Peel and chop the garlic.
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Heat 1 tablespoon of the oil in a frying pan and fry the garlic with the chopped vegetables for 5 minutes.
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Add the tomato sauce, tomato paste and oregano, salt and pepper to taste. Bring to the boil and simmer gently ± 10 minutes, with the lid on the pan, over a low heat. Spoon the Rul Hacked through and take the pan off the heat.
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Heat 11/2 tbsp olive oil in a thick-bottomed saucepan and stir in the flour. Cook the flour over a low heat for ± 5 minutes. Stir regularly. Gradually add the oat milk and bring to the boil stirring. Add the yeast flakes and nutmeg, salt and pepper to taste and cook the sauce until a smooth (bechamel) sauce forms.
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Spoon a little tomato sauce into the baking dish. Divide 2 lasagna sheets over it. Spoon 1/3 of the tomato sauce, 1/3 bechamel sauce over and cover with 2 lasagna sheets. Repeat these layers until all the sauce and lasagna leaves have been used up and finish with a layer of bechamel sauce.
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Bake the lasagna in ± 35 minutes in the preheated oven until tender. Cover with aluminium foil halfway through oven time so that the top does not get too dark. Enjoy!
RECIPES
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The Unbelievabull Classic Burger
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The Unbelievabull BBQ Burger
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Magic Mince Cottage Pie
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BUTCHER COMMUNITY
HACKS OF HOME COOKS
Food is for sharing and we want to see how you manage to hack home comforts using our meat of the future. Simply upload a picture of your creation to Instagram and #TheVegetarianButcher.
