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Lasagne

Ingredients

Bolognese mince sauce

  • 1 Tbsp Olive oil
  • 2 Onions minced
  • 6-8 cloves Garlic
  • 3 Carrots (Grated)
  • 200 g Textured vegetable protein (TVP; dry soy mince)
  • 2 cups/500ml Low salt vegetable stock
  • 1 x 800ml can Diced tomatoes
  • 3 Tbsp Tomato paste
  • 1 Tsp Oregano
  • 1 Tsp Paprika
  • 3 Tbsp Italian Herbs
  • 1 Cup Cooked brown lentils (Or 1 tin)
  • 2-3 Sheets Dried lasagne
  • 1 Cup White sauce or veggie sauce alternative (What we used detailed in noted)
  • 50 g Vegan cheese

To add once baby portions are done

  • Salt & pepper (To taste)
  • 1 Tbsp Balsamic vinegar
  • 1 Tsp Sugar
  • Chilli flakes (To taste)

Instructions 

  • Cook the onions med-high for 3 minutes till soft in olive oil, then add the garlic and cook a further 2 mins
  • Add the carrot, TVP, stock, tomatoes, tomato paste, spices & herbs, and lentils and stir to combine.
  •  Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  • Spray a 12 tin muffin tray then add a small spoon of the Bolognese to the bottom of each, then break the lasagna sheets into small pieces and create a rough layer to cover the bottom (it will expand as it cooks and glue together).
  • Add another layer of mince about 1-2Tbsp in each, layer with lasagna sheets, then top with a white sauce or roast veggie sauce alternative making sure to cover all edges of the lasagna sheets
  • Sprinkle cheese on top
  • Cook in the oven at 180c for 25-30 mins
  • Allow to cool for 10-15 mins in the tray to stop them falling apart and then gently remove by nudging the edges and scooping them out with a spoon
  • Serve 1-2 per meal & chop up if needed

Notes

🧡 For the white sauce layer for the little ones I used a cheesy roast veggie mix which I had been using on her pasta. This meant extra nutrition and veggies for her: blend 1 cup of roast pumpkin & sweet potato (combined), sprinkle of garlic powder, 1 cup of soy milk, and 1/4 cup of nutritional yeast (for the cheesy flavour & b12 vitamins!). Any leftover gets used for sauces or dips for her
🤍 Or a traditional white sauce: 2 Tbsp each of vegan butter or olive oil and flour cooked off for a couple minutes, with 500-750ml of soy milk (or other) gradually aged and cooked to desired thickness (then use this on your own lasagna too).
Store in the fridge for 3 days and when reheating just give a little sprinkle of water to stop them drying out (& remove any crispy bits before serving). These freeze really well for a couple months, we layer them with a bit of cling film between each for easy removing.