Vegetarian Lasagne

Name: Vegetarian Lasagne
Prep time: 17 s
Cook time: 48 s
Total time: 65 s
Yield: 4
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 150 Grams Brown Onion chopped finely; 120 Grams Zucchini; 120 Grams Carrot grated; 80 Grams Tomato Paste; 400 Grams Can chopped tomatoes; 1 1/2 Cup Reduced Fat Milk; 1 1/2 Tablespoon Plain Flour; 1 1/2 Tablespoon (25g) Unsalted Butter; 2 Bay Leaf dried; 6 Dry Lasagne Sheets; 120 Grams Reduced Fat Cheddar Cheese grated

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65 Min

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Ingredients

Oil

1 tbsp

Medium (150g) onion, sliced

150 g

Zucchini, grated

120 g

Carrot, grated

120 g

( 1 )

Tomato Paste

80 g

Can chopped tomatoes

400 g

Milk

1.5 cups

Plain Flour

1.5 tbsps

Butter

1.5 tbsps

Bay Leaf

5 g

Lasagne sheets

120 g

Grated Cheddar Cheese

120 g

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Nutritional Information

per serving

Carbohydrates

30.84 g

Energy

453.41 kcal

Fats

24.11 g

Protein

16.11 g

per serving

Recipe steps

65 min

10 min

3 min

10 min

7 min

5 min

30 min

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Recipe steps

65 min

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In a medium bowl place MAGGI Italian Plant-Based Mince along with 1 cup (250mL) water, for 10 minutes until absorbed. Preheat oven to180°C/160°C fan forced.

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65 min

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In a large frypan over medium to high heat add olive oil, onion, carrots and zucchini. Cook for 3 minutes or until softened.

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65 min

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Add Rehydrated MAGGI Italian Plant-Based Mince and tomato paste and cook for 1 minute. Add tomato and 1/2 cup (125mL) of water; bring to a boil then reduce heat a

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65 min

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To make bechamel sauce: In a medium saucepan melt butter over medium heat. Add flour, cook for 2 minutes while stirring continuously. Slowly pour in milk in a slo

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65 min

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To assemble lasagne: in a (6L) baking dish place ¼ of Italian Plant Based Mince mix, followed by ¼ of the bechamel sauce then top with 2 lasagne sheets. Repeat 3

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Recipe steps

65 min

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Bake lasagne for 30 – 35 minutes. Let stand for 5 minutes before serving.

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