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Lasagne is a universal comfort food: Pasta, a meaty tomato sauce, and a mix of melted and crispy cheese all in one bite, what more could you ask for?! In our recipe's cheese sauce, we swap out regular milk with the nutty, protein-rich goodness of BamNut Everyday milk to create a healthier meat-free lasagne that doesn't compromise on flavour.
What Is Lasagne?
Lasagne (pronounced luh-ZAHN-yay) is a flat, layered pasta dish made up of multiple lasagna (pronounced luh-ZAHN-yuh) sheets with layers of ingredients and sauces. Lasagne is the plural form referring the the whole dish, while Lasagna is the singular form referring to a single sheet of pasta. Originally, in Italy, the word lasagna did not refer to a food, but instead referred to the pot in which the food was cooked (derived from the Greek word for chamber pot "lasanon").
The Origins Of Lasagne
Lasagne is thought to be one of the oldest pasta dishes, originating in 13th Century Emilia-Romagna, Italy. Traditionally, preparation of the dough had regional differences: in Southern Italy, they used semolina and water while in the Northern regions, where semolina was not available, they used flour and eggs.
Secrets to making the Best Lasagne
1. Using no-boil lasagne sheets (instead of dried or fresh) can speed up the cooking time and prevent your pasta from becoming overly soggy during the cooking process. Simply layer the sheets as is with sauce and meat in-between.
2. Avoid using water-rich vegetables like zucchini, as they will release water during the cooking process. Nobody likes a soggy lasagne :( Opt for crunchier vegetables such as celery or quick-cook vegetables like spinach.
3. Make sure to line the pan first with a little bit of sauce, so that first layer of pasta does not stick to the pan.
4. To prevent your cheese from browning too much, cover your dish with foil before baking and then remove foil and bake for an additional 15 minutes for a perfect golden brown cheese topping.
How To Make Lasagne With Our BamNut Everyday Milk
In our BamNut lasagne, we used BamNut Everyday Milk to replace regular milk in the cheese sauce. The creamy, balanced nutty taste goes perfectly in this traditional Italian dish while boosting the protein content. We’ve also used meat-free mince to create a meat-free recipe.
Notes
For a vegan version, simply replace regular butter and cheese with vegan alternatives.
Check out our post on Instagram!
10.6 oz Quorn Meat Free Mince
2 tbsp Olive oil
1 bulb Onion (chopped)
1 stalk Celery (diced)
2 cloves Garlic (crushed)
1 cup Mushrooms (diced)
1.7 cup Tomato passata
Gluten free vegetable stock (1 cube dissolved in 3.5 tbsp hot water)
1 tbsp Tomato puree
1 tsp Oregano
Salt (to taste)
Pepper (to taste)
8 pcs Lasagne sheets
Basil (optional)
1.3 cup BamNut Milk (Everyday)
2 tbsp Butter
1.25 cup Flour
1.5 cup Cheddar (grated)
Preheat oven at 356ᵒF (180ᵒC).
Heat the oil in a large frying pan, add the onion and celery. Cook over medium heat, stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more.
Add the passata, vegetable stock, tomato puree and herbs. Stir well. Cook for 8-10 minutes until the vegetables are cooked.
Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Add the basil (optional) and season to taste.
To make the cheese sauce, melt the butter in a heavy based pan over a medium heat. Stir in the flour and continue to cook for 2-3 minutes. Gradually add the unsweetened BamNut Milk (Everyday) a little at a time, stirring continuously until a smooth sauce is formed. Stir in two thirds of the grated Cheddar. Season with salt and black pepper.
To assemble the lasagne, place 2 of the lasagne sheets in the bottom of an oven proof dish. Cover with a third of the Quorn Mince mix. Repeat with the remaining sheets and Quorn Mince mix, top with the cheese sauce and sprinkle over the remaining cheese. Bake in the center of the oven for 25 minutes until golden brown.
Serve while hot and enjoy the cheesy, nutty goodness!