You will need:
- 340 g Soya meat substitute, pre-soaked
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp dried oregano
- 400 g canned chopped tomatoes
- 12 lasagne sheets
- 2 tbsp tomato puree
- 1 egg, beaten
- 250 g ricotta cheese
- 20 g grated parmesan cheese
- 10 g grated parmesan cheese for garnishing
- 1 tbsp chopped parsley
- 220 g grated mozzarella
- salt and pepper
Step 1:
Set the oven to 190ºC (375ºF/ gas mark 5)
Step 2:
Place the frying pan on a medium heat, allow to warm through and add the onions and garlic. Leave to sweat down for roughly 5 minutes.
Step 3:
Briefly stir the onions, before adding the basil, oregano, chopped tomatoes, puree, and Soya meat, and stir well. Cover with the pan lid. Turn down the heat to a simmer. Leave to cook for 20 minutes and remove after this time.
Step 4:
Add the eggs into a large bowl. Follow with the ricotta, 20 grams of parmesan cheese, parsley and season with salt and pepper. Mix well into a smooth cream.
Step 5:
Take a few lasagne sheets and break them roughly into pieces to fit your dish and add a layer into the dish. Spoon over a thin layer of ricotta cheese mix. Evenly sprinkle over a layer of the mozzarella. Finally, ladle over a layer of the tomato and Soya meat substitute. Repeat the same process until you have used all the ingredients, finishing with a final sprinkle of parmesan.
Step 6:
Place the lasagne into the centre of the oven and bake for 30 minutes. Remove after this time.
Step 7:
Allow the dish to rest for ten minutes before serving. Serve hot with garlic bread.
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