One pan lasagne

• porsjoner: 4
• total tid: 26 minutes

Ingredienser

300g dried lasagne sheets

100g TVP (textured vegetable protein)

200ml veg stock

2 tbsp olive oil

1 carrots, finely chopped

1 celery sticks, finely chopped

2 shallots, finely chopped

6 chestnut mushrooms, finely chopped

4 garlic, minced

2 tbsp red wine/balsamic vinegar

2 tins plum tomatoes

1 bay leaves

1 tbsp mixed herbs

1 tbsp smoked paprika

2 tbsp tomato purée

1 tbsp dark soy sauce

1 tbsp marmite (or yeast extract)

For the cream cheese topping

100g silken tofu

100g cream cheese

1 tbsp nutritional yeast

1 tsp miso paste

Pinch nutmeg

Fremgangsmåte

Start by rehydrating the TVP, simply add it to a bowl along with the vegetable stock.

Add 1 tbsp of olive oil to a large oven proof pan on medium heat. Sweat down all the veggies along with the garlic with a pinch of salt and pepper. Sauté for 10 minutes or so, stirring often.

Move the veggies to one side of the pan, add the remaining oil and the rehydrated TVP, fry off until starting to brown.

Deglaze the pan with vinegar, then add the tinned tomatoes and break apart the toms with the back of your spoon. Swill out one of the tins with water and add that in too.

Add the remaining meat sauce ingredients into the pan, mix well and reduce the heat to low. Season again and simmer for 5 minutes. Preheat your grill to medium high.

To a pot of salted boiling water, add a drizzle of veg oil. Break up your lasagne sheets roughly and boil for 2 minutes. Using a slotted spoon, remove the sheets from the water and add them straight into the pan with the meat sauce, mix the sheets through well.

For the cream cheese topping, either mix the ingredients together in a bowl or add to a blender cup and blitz for a smoother consistency. Add a generous amount of salt and pepper.

Dot the topping over the dish and place under the grill for around 8-10 minutes, until bubbly and golden.

Notater

Vegetarian