Soy Mince & Red Pesto Lasagne

Layers of rich, tomatoey soy mince bolognese between a creamy béchamel-style sauce and finished with a cheesy, red pesto top and fragrant basil; this homemade lasagne is the ultimate crowd-pleaser dinner...

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SERVES:    2-4 PEOPLE        |        PREP TIME:    10 MINS        |    COOK TIME:    60 MINS

INGREDIENTS

FOR THE SOY MINCE BOLOGNESE
1 tbsp olive oil
1 white onion, finely minced
3 cloves garlic, finely minced

1 carrot, finely diced

1 stick celery, finely diced
1 tsp dried oregano

1 tsp dried basil

2 tbsp tomato puree

1 tbsp vegan Worcester sauce

1 tbsp soy sauce

1 tbsp balsamic vinegar

1 tin chopped tomatoes

1 cup garlic & herb passata

1 1/2 cups dry soy mince/textured vegetable protein

Sea salt & black pepper

Handful fresh basil leaves

FOR THE BÉCHAMEL-STYLE SAUCE

2 tbsp vegan butter

2 tbsp rice flour

500ml oat milk

1 bay leaf

9-12 lasagne sheets

Handful grated vegan cheddar cheese 

1/2 jar vegan red pesto

More fresh basil leaves, to garnish 

METHOD

1.  Fry the onion and garlic in oil until soft on a medium heat.

2. Add in the dried oregano and basil, stir through then add in the tomato puree, Worcester sauce, soy sauce and balsamic vinegar and stir again.

3. Next, add in the chopped tomatoes, fill the can half-way with filtered water, swirl and pour into the pan. Add in the passata, stir it through well then add in the dry soy mince and season well with salt and black pepper.

4. Continue to stir the bolognese sauce and increase the heat to allow it to gently simmer. 

5. Meanwhile, make the Béchamel-style sauce by melting the vegan butter in a separate pan, then add in the flour. Stir it through to form a roux, then slowly pour in the milk, whisking if necessary to avoid any lumps. Add in the bay leaf, increase the heat and continue stirring until the sauce thickens but making sure it doesn't catch.

6. Pick a handful of fresh basil leaves and tear them into the bolognese sauce, then stir them through.

7. Pre-heat the oven to 180 degrees celsius. Take a square baking dish and place a layer of the bolognese sauce in the bottom. Cover with a layer of lasagne sheets next, then pour over a layer of the béchamel-style sauce. Repeat the process another 2 times, finishing with a layer of the bolognese sauce on the top.

8. Sprinkle over the vegan cheddar cheese, then dot the red pesto over to fill in any gaps. Finally, press a few more basil leaves into the surface before placing the lasagne in the oven to bake for around 30 minutes until the cheese has melted and the pesto top is slightly crispy.

9. Serve hot immediately with a fresh side salad - enjoy!

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