Grilled vegetable lasagne

Ingredients 8
Servings 1


Serving Change
  • 250
    lasagne sheets
  • 2
  • 1
    cheese sauce
  • 100
    soya mince
  • 2
    aubergines, sliced and grilled
  • 4
    courgettes, sliced and grilled
  • 15
    parsley, chopped
  • 15
    basil leaves, chopped


1. Blanch the lasagne sheets in rapidly boiling, salted water for 3 minutes, stirring to keep the sheets separate. Refresh by running cold water into pan until cool 2. Spread a spoonful of the cheese sauce in a baking dish. Top with lasagne sheets. Spread a third of the sauce over sheets. 3. Soak soya mince in water. Cut the vegetables into 1,5 cm pieces and scatter half of them over the soya mince, then sprinkle with half the herbs. Cover with lasagne sheets. Repeat layers cheese sauce, soya mince, vegetables and herbs. Top with lasagne sheets and cover with the remaining sauce. 4. Cover the dish with foil, shiny side in. The dish should be well sealed, but the foil should not touch the top of the lasagne. 5. Bake in a preheated 180 ºC oven for 15 minutes, then uncover and bake for a further 15 to 20 minutes until the lasagne is heated through. 6. Remove lasagne from oven and let it stand for 5 minutes, before cutting into squares.

Read more on: pulses  |  bake  |  grill


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.