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Grilled vegetable lasagne

Ingredients 8
Servings 4


  • 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

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