Vegan Henry's 30 Minute Lasagne Bosh TV

Henry's 30 Minute Lasagne

  • Simple
  • 0:30 m
  • 13 ingredients

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: 4

Ingredients

For the deli ragu

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

For the cheat’s béchamel

  • 1 tbsp Nooch
  • 200ml plant-based crème fraîche
  • Salt & pepper to taste

To serve

  • 50g plant-based parmesan
  • 1 handful of basil leaves
  • 50 plant-based parmesan

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

Step 1

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

Ingredients

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

Step 2

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

Ingredients

  • 250g lasagne sheets

Step 3

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

Step 4

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

Ingredients

  • 1 tbsp Nooch
  • 50g plant-based parmesan
  • 200ml plant-based crème fraîche
  • Salt & pepper to taste

Step 5

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

Ingredients

  • 1 handful of basil leaves
  • 50 plant-based parmesan