DIY Lasagne

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經典班巴豆奶

DIY Lasagne

by WhatIF Foods — 12/12/2022

Time

60 mins

Serves

2-3

This hearty meat-free twist on a classic lasagne is bangin' with a BamNut milk-based cheese sauce! Who would've thought you could have Regenerative lasagne?!

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經典班巴豆奶

經典班巴豆奶

Ingredients

For the "meat" component

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

For cheese sauce

1.3 cup BamNut Milk
2 tbsp Butter
1.25 cup Flour
1.5 cup Cheddar (grated)

Directions

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 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!

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