Vegie Mince Lasagne
Recipe: #16022
November 20, 2014
Categories: Cheese, Lasagna, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This recipe is from Super Food Ideas and PLEASE NOTE the feature ingredient is Sanitarium Vegie Delights vegie mince for this I have listed Veggie Crumbles as that seems to be more acceptable in USA."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (334.9 g)
- Calories 541.7
- Total Fat - 18.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 98.1 mg
- Sodium - 1149 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 5.1 g
- Sugars - 4.4 g
- Protein - 57.8 g
- Calcium - 835.1 mg
- Iron - 6.9 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 180C (160C fan forced).
Step 2
Lightly grease a 6cm deep, 20cm x 30cm (base measurement) ceramic baking dish.
Step 3
Heat oil in a saucepan over medium heat and add onion, carrot and celery and cook, stirring occasionally for about 8 minutes or until onion has softened and then add vegie mince and cook stirring for 2 minutes or until combined.
Step 4
Add stock and 2/3 of the pasta sauce and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally for 10 minutes or until slightly thickened.
Step 5
Arrange 1/3 of lasagne sheets over base of prepared dish, breaking to fit and then top with half the vegie mince mixture, half the pumpkin, half the ricotta and half the spinach and then top with lasagne sheets, breaking to fit and repeat with remaining vegie mince mixture, pumpkin, ricotta, spinach and lasagne sheets.
Step 6
Top with remaining pasta sauce and sprinkle with mozzarella cheese and cover with foil and bake for 20 minutes and then remove foil and bake for 30 minutes or until lasagne sheets are tender and cheese is golden and melted.
Step 7
Stand for 5 minutes and sprinkle with parsley and serve with spinach leaves
Tips
No special items needed.
0 Reviews
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