Directions:
- Preheat the oven to 180 oC.
- Prepared the Vege Mince as instructed on packed. I buy the Sanitarium TVP Vege-Mince from the supermarket in the health food section. Leave aside mince until needed.
- In a food-processor process the garlic & onion then remove into a separate small bowl. Process carrots remove into a separate small bowl then process celery. (If you don't have a food-processor then finally chop the garlic, onion, carrots and celery).
- To prepare the sauce, heat a large saucepan over medium heat. Add olive oil. Once its warm. Add garlic and onion, mix ingredients, cook for about 3 minutes or until soft (do not brown).
- Add oregano and black pepper (If your not a spice fan then you may want to use less black pepper), mix ingredients.
- Add carrots and celery sticks, mix ingredients, cook for about 2 minutes or until soft. Add (fresh or canned) mushroom pieces (optional).
- Mix ingredients, cook for about 2 minutes.
- Add mince (TVP or Beef), mix ingredients, cook for about 5 minutes. (If your using beef cook until it is slightly brown).
- Add diced tomatoes, tomatoes paste, mix ingredients. Add water if mixture is to dry, cook for about 25 minutes, stir occasionally.
- To put the lasagne together: In a square oven proof dish. Spread over about quarter of the mince mixture. Add mozzarella cheese then cover with the fresh lasagne sheet.
- Continue to do so until you’re about 1 cm before the top of the dish. Last layer should be the mince mixture.
- Cover mixture with mozzarella cheese or your favourite white sauce.
- Place aluminium foil and pop into the oven for about 45 minutes.
- Remove foil and then cook for another 15 minutes or until brown.
- Hints:.
- My square oven proof dish is 30cm length, 20 cm wide & 6 cm deep. If your dish is smaller it will be ok. However you may have left over mince mixture.
- If you prefer to make up your own sheets you can do so, I like the lasagne sheets as it quick easy and hassle free.
- Any extra ingredients could be made up in disposable foil oven trays with lids and placed in the freezer or you may want to use extra sauce for with another pasta dish.
- Vegans: You can use vegan cheese if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.6 Kcal (945 kJ) | ||
| Calories from fat | 52.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 9% | |
|---|---|---|---|
| Cholesterol | 16.22mg | 5% | |
| Sodium | 598.49mg | 25% | |
| Potassium | 772.09mg | 16% | |
| Total Carbs | 19.99g | 7% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 24.86g | 50% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 630.3mg | 63% | |
| Amount Per 100 g | |||
| Calories | 71.56 Kcal (300 kJ) | ||
| Calories from fat | 16.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 9% | |
|---|---|---|---|
| Cholesterol | 5.14mg | 5% | |
| Sodium | 189.84mg | 25% | |
| Potassium | 244.9mg | 16% | |
| Total Carbs | 6.34g | 7% | |
| Sugars | 2.92g | 37% | |
| Dietary Fiber | 1.65g | 21% | |
| Protein | 7.88g | 50% | |
| Vitamin C | 7.4mg | 39% | |
| Iron | 0.5mg | 9% | |
| Calcium | 199.9mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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