Henry's 30 Minute Lasagne
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!
Serves
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