I loved lasagne as a child, it was probably one of my favourite dinners because we had a generous chunk of lasagne on the plate, paired some basic but delicious, fresh salad and topping up the calories was always, without fail, garlic bread. All in all, the meal together was a filling, tasty dinner, that would cause me to sometimes have to prepare for a horizontal life pause afterwards.
The salad part of this meal is simple, you can use whatever salad items you have in the fridge to make a salad of your choice, however if you do want a simple salad dressing, take the juice of a lemon, add 2 teaspoons of garlic puree, 2 tablespoons of olive oil, 1 teaspoons of black pepper and you have got yourself a very basic, but delicious salad dressing.
Moving on to the lasagne itself, I am aware that being vegan doesn’t always have to consist of vegan meat alternatives, however, if you want to cook something delicious that will have your meat eating friends confused, then this is definitely the dish to make. Not only does it feed 6 people, it is easy to make and a you will probably will have most of the ingredients you need already in your cupboard.
I have chosen to cook with Meet The Alternative mince for this recipe, as I prefer the texture of this alternative for the lasagne. There are some really great alternatives out there such as Vbites, just make sure that they are vegan as some companies like to make theirs with egg, for some unknown reason!
1 pack x Meet The Alternative mince
1 carton x passata
3 teaspoons x black pepper
3 tablespoons x garlic puree
1 pack x egg free lasagne sheets
1 x red onion, peeled and diced
1 x cup of veg stock
1 pot x Oatly Crème Fraiche
2 tablespoons x olive oil
1 x tomato sliced
1 cup x vegan cheese, grated
1. Preheat the oven to 180 degrees.
2. Place the diced red onion into a pan on a medium heat with the olive oil and allow to cook for a few minutes to soften, then add the vegan mince and allow to cook for a further few minutes.
3. Add the passata and stock and stir well, ensuring that all of the mince has defrosted.
4. Add in the garlic puree and stir well again, this time adding the black pepper to taste.
5. Allow to simmer on a low heat for approximately 5 minutes.
6. Remove from the heat and prepare an oven proof dish to make your lasagne in.
7. Take ¼ of the mixture and place evenly across the base of the dish, add the lasagne sheets to cover the meat, add 3 tablespoons of crème fraiche across the top and repeat this 3 more times, ensuring the top of the lasagne is covered well with the crème fraiche.
8. Place the lasagne in the oven for 20-30 minutes, or until the top is starting to brown.
9. If you are adding cheese and tomatoes, then add to the top, approximately 5 minutes before serving.
10. Once the top is browning and the sides are showing signs of bubbling, remove and serve immediately.
11. For best results, take the dish straight to the table, and serve directly to the plates.
If you are wanting to serve with salad and garlic bread, then prepare the salad whilst the lasagne is cooking as mentioned above. If you want to make your own garlic bread, then add a tablespoon to of vegan spread to a pan with 2 tablespoons of oil and 4 tablespoons of garlic puree, allow this to melt down and then smooth across the inside of a halved ciabatta, place the ciabatta in the oven for 5-10 minutes, remove and slice.
Serve all 3 elements together on serving places for everyone to get involved with. This is such a great dish to get everyone sharing and eating together. It is a great weekend meal and won’t cost much to throw together.