This dish is so very loved in our family! Perfect for a cold wintery night...
15 pieces of curly lasagna
1 tbsp salt
10 red cherry tomatoes, chopped
10 yellow cherry tomatoes, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 packet of Snowcrest soy mince
2 tbsp olive oil
1 tbsp flour
1 cup milk
Handful of light grated cheddar cheese
Use a large baking tin to soak lasagna and salt in a boiling water and salt for 40 mins.
Soy meat sauce:
Suate the vegetables. Mix in soy mince and some pasta sauce. (Shouldn't be too runny). Simmer until vegetables are soft.
Heat olive oil in a pan. Add flour to make paste. Add milk slowly until it mixes nicely, using the back of your spoon to blend the paste into the milk. Add the cheese. This sauce should be thicker than normal cheese sauce for pasta.
Using an oven proof pan, spread some pasta sauce at the bottom to stop pasta from sticking. Layer the previously soaked lasagna sheets over the sauce. Spread the soy mince over the top of that. Then add another layer of pasta. Add a layer cheese sauce and then another layer of pasta. Finally, add the rest of the mince and spread the remaining cheese sauce over the top. Bake on high for 25-30 minutes. Enjoy!
Abby is an English graphic designer, wife and mother in equal measure. Her food blogs are a coming together of these three dimensions.
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