Classic Soya Mince Lasagne

Bolognese Soya Mince 2 Tbsp (30 ml) Flora Plant BAKETM 1 onion, finely chopped 2 medium carrots, roughly grated 3 celery stalks, finely chopped 3 garlic cloves, minced 2 Tbsp (30 ml) tomato paste 1 x 300 g bag Fry’s Plant-Based Everyday Value Soya Mince 1 x 400 g tin peeled & diced tomatoes 1 tsp (5 ml) dried oregano 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried basil 1 tsp (5 ml) salt 1 tsp (5 ml) pepper ½ block vegetable stock, dissolved in ½ C (125 ml) hot water

Bechamel Sauce 200 g Flora Plant BAKETM 150 g plain flour 1 Litre almond milk 1 tsp (5 ml) salt ½ tsp (2.5 ml) white pepper Pinch of ground nutmeg

Lasagne 12 lasagne sheets 250 g plant-based cheese, grated

To Serve 10 g fresh basil 50 g plant-based hard cheese 1 Tbsp (15 ml) chopped chives

Classic Soya Mince Lasagne

Bolognese Mince

Heat a medium-sized pot over medium heat; add the Flora Plant BAKETM and allow to melt.

Add the onions and sauté until translucent and slightly browned, about 5 minutes. Add the carrots and celery and sauté for another 5 minutes to soften, stirring continuously. Add the garlic and tomato paste and continue to cook, while stirring, for a further 2 minutes.

Add the soya mince to the pot and stir fry for 2-3 minutes, then add the tinned tomato, oregano, thyme, basil, salt and pepper and stir through. Add the stock cube to the hot water to dissolve, then add this mixture to the pot; bring to a boil, then reduce the heat and simmer for 45 minutes. If the sauce reduces too much, add a little extra water, as needed – it should remain saucy.

Béchamel Sauce

Heat a medium-sized pot; add the Flora Plant BAKETM and allow to melt completely. Add the flour and whisk to form a roux. Add the almond milk, a little at a time, while continuously stirring, until it is all incorporated. Bring to a gentle simmer and add the salt, pepper and nutmeg, while continuing to stir, to prevent lumps from forming. Let the sauce simmer for about 10 minutes, then taste and adjust the seasoning if needed.

Building the Lasagne

Preheat the oven to 180 ºC.

Start building the lasagne by spreading a generous layer of bolognese mince at the base of the dish, making sure it covers the entire surface. Place a single layer of uncooked pasta on top without overlapping. Spoon a generous amount of béchamel sauce evenly over the pasta, followed by a layer of mince and another layer of pasta. Continue this layering process until the dish is ¾ full; the second-to-last layer should be pasta, and the very last layer should be a generous amount of béchamel.

Cover the dish with foil and bake in the oven for 1 hour. Once done, remove the lasagne from the oven, remove the foil, and sprinkle grated dairy-free cheese on top. Switch the oven to the grill setting and grill for an additional 5 minutes until the cheese is bubbly and slightly browned.

Take the lasagne out of the oven, garnish with a sprinkle of dairy-free hard cheese and chopped chives. Serve with fresh basil and a side of green salad.

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