Henry's 30 Minute Lasagne

Simple
Simple
Simple
Simple
timer
0:30 m
shopping_cart
13
Ingredients
eco
6693
kcal

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 ➞

Serves

4

Ingredients

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
£

Cost per portion

0.565
kg

CO2e per portion

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