Meat-free Lasagne
By Redefine Meat
Published on 26 February 2024
A take on a classic Italian lasagne, using Redefine Meat mince to make it plant-based without compromising on taste for a delicious beef style Meat-free Lasagne. A great crowd pleaser to feed the whole family, at a dinner party or batch cooking for the week.
Time and servings
1 hr 45 minsTotal time
4Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1 tbsp olive oil
- 250g Redefine Meat Beef Mince, defrosted
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, grated
- 60ml red wine
- 125ml vegetable stock
- 1 (400g) tin chopped tinned tomatoes
- 30g tomato puree
- 10g parsley, leaves picked and chopped
- 1 sprig rosemary
- 1 pinch dried oregano
- 250g dried lasagna sheets
- 5 tbsp vegan butter
- 4 tbsp plain flour
- 675ml unsweetened soya, almond or oat milk
- 1 tsp dijon mustard
- 1 pinch freshly grated nutmeg
- 2 tbsp nutritional yeast flakes (optional)
- 60g vegan parmesan alternative, finely grated
- 200g vegan mozzarella, sliced
Method
Step 1
Heat the oil in a pan over a medium-high heat, add the mince and cook, using a spatula or wooden spoon to help break it up. Fry for about 10 mins, until all liquid has evaporated and the mince has browned.Step 2
Add the onions, carrots, celery and garlic then cook for 5-10 mins until softened.Step 3
Pour over the red wine, allow it to boil and use the spoon to scrape any bits from the bottom of the pan. Cook for 3 mins, until reduced by half.Step 4
Add the stock, tinned tomatoes and tomato puree, stir then bring to boil for 5 mins. Add the parsley, rosemary and dried oregano then simmer for 10-12 mins, or until thickened slightly. Season to taste and set aside.Step 5
Meanwhile, bring a large pot of salted water to the boil. Cook the lasagna sheets for 3 mins, until al dente. Remove from the water and lay flat on a baking sheet in a single layer, repeat until all the sheets are cooked.Step 6
Heat the oven to 180°C/ 160°C fan/ gas 4. Next, make the bechamel sauce. Melt the butter in a clean pan over a medium heat, whisk in the flour until combined then gradually pour in the milk, whisking until smooth after each addition. Bring to a simmer and cook for 4 mins.Step 7
Whisk in the dijon, nutmeg, yeast flakes (if using), most of the hard cheese and season with salt and pepper.Step 8
To assemble the lasagne, spread a spoonful of meat sauce over the base of a baking dish, top with a single layer of lasagne sheets then evenly spread over a large spoonful of bechamel sauce. Repeat twice more to create 2 layers. Top the final layer of bechamel with mozzarella and the remaining grated hard cheese.Step 9
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 15mins until golden, cooked through and bubbling. Set aside for 10 mins to settle before slicing to serve.