Henry's 30 Minute Lasagne

0:30 m

If you're pressed for time, Henry's 30 minute lasagne is the perfect dish. Super creamy, really meaty and packed full of punch, you'll not find a tastier (or easier) lasagne recipe out there!

Start cooking ➞




For the deli ragu

<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>250g lasagne sheets<item-todo-done><item-todo-done>160g grilled artichokes<item-todo-done><item-todo-done>220g plant-based mince<item-todo-done><item-todo-done>680ml Passata<item-todo-done><item-todo-done>3 roasted red pepper (from a jar)<item-todo-done><item-todo-done>5 sun-dried tomatoes<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done>

For the cheat’s béchamel

<item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>200ml plant-based crème fraîche<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>50g plant-based parmesan<item-todo-done><item-todo-done>1 handful of basil leaves<item-todo-done><item-todo-done>50 plant-based parmesan<item-todo-done>

Before you start

Preheat grill to high l Large saucepan of salted water on a high heat l Food processor l Large frying pan on a high heat l Microplane or fine grater

Make the ragu** **

  • Peel the garlic cloves and add them to the food processor
  • Add the smoked paprika, sun-dried tomatoes, red peppers and passata and blitz to combine
  • Meanwhile, heat the olive oil in the hot frying pan and add the soya mince
  • Pour over the tomato sauce and season with salt and black pepper
  • Reduce the heat to medium and let bubble away for 10 minutes, stirring occasionally
  • Chop the artichokes into small chunks and stir into the sauce

Meanwhile, parboil the lasagne sheets

  • Bring the pan of salted water to the boil
  • Snap the lasagne sheets roughly into thirds and add to the boiling water
  • Boil for 3 minutes then drain and rinse with cold water

Assemble** **

  • Tip the lasagne sheets into the ragu and use a spoon to carefully fold them through the sauce, mixing well
  • Use the spoon to make the top as flat as possible
  • Remove the frying pan from the heat

Make the cheat’s béchamel

  • Put the crème fraîche and nutritional yeast in a bowl and stir to combine
  • Grate in the 50g plant-based parmesan and season with salt and pepper

To finish** **

  • Tip the béchamel over the top of the ragu and spread it evenly with the back of a spoon
  • Grate over the remaining plant- based parmesan
  • Transfer to the hot grill to brown for 5 minutes
  • Tear the basil leaves over the top and serve
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