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Vegetarian Lasagne

Vegetarian Lasagne

5
(3)
  • 4 Serves
  • 30 minutes
  • 35 minutes

Recipe supplied by MAGGI.

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Ingredients

1 packet (100g) MAGGI Italian Plant Based Mince
1 tbsp olive oil
1 medium (150g) onion, chopped finely
1 medium (120g) zucchini, grated
1 medium (120g) carrot, grated
1/3 cup (80g) tomato paste
1 x can (400g) chopped tomatoes
Bechamel Sauce
1 1/2 cups (375mL) reduced fat milk
1 1/2 tbsp (25g) plain flour
1 1/2 tbsp (25g) unsalted butter
2 bay leaves dried
6 dry lasagne sheets
120g reduced fat cheddar cheese, grated
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a medium bowl place MAGGI Italian Plant Based Mince along with 1 cup (250mL) water, rehydrate for 10 minutes. Preheat oven to 180°C or 160°C fan forced.
  2. In a large frypan over medium to high heat, add olive oil, onion, carrots and zucchini. Cook for 3 minutes or until softened.
  3. Add rehydrated MAGGI Italian Plant Based Mince and tomato paste cook for 1 minute. Add tomato and 1/2 cup (125mL) of water; bring to a boil then reduce heat and simmer for 8-10 minutes uncovered, stirring occasionally.
  4. 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 slow steady stream, while whisking, add bay leaves and bring to a boil, stirring continuously. Reduce heat; simmer for 3-4 minutes until slightly thickened. Add 1/2 of the cheese and cook for 1 minute and set aside.
  5. To assemble lasagne: In a (6L) baking dish place 1/4 of Italian Plant Based Mince mix, followed by 1/4 of the bechamel sauce then top with 2 lasagne sheets. Repeat 3 times finishing the final layer with remaining cheese.
  6. Bake lasagne for 30–35 minutes. Let stand for 5 minutes before serving

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