Vegetarian One Pot Lasagna by @_alanaeats

40 min

2 servings

🧅

1

Onion

🧄

3 cloves

Garlic

🥒

1

Courgette

🫑

0.75

Red pepper

🥕

1

Carrot

200 g

Quorn mince

🍅

Tomato puree

🍅

1 can

Mutti polpa tomatoes

🌿

Dried basil

🌿

Dried oregano

🧂

Salt

⚫

Pepper

🥩

1

Vegetarian beef oxo cube

💧

250 ml

Water

🍝

Lasagna sheets

🌿

1 handful

Fresh basil leaves

🥛

Alpro soya cream

🧀

Mozzarella

🧀

Cheddar

🧀

Vegetarian parmesan

🫒

Olive oil

  1. Heat

    Heat a large saucepan on low-medium heat, add olive oil, then add the diced onion and fry for a few minutes until fragrant.

  2. Add

    Add the garlic and stir for a few minutes.

  3. Add

    Add the diced courgette, red pepper and carrot, and allow these to reduce for 5-10 minutes, stirring occasionally.

  4. Add

    Add the Quorn mince and stir for a minute or two, then season well.

  5. Add

    Add the tomato puree and stir in.

  6. Pour

    Pour in the polpa tomatoes and the stock, adding a bit more water to the tomato tin to empty the contents and adding that to the pot too.

  7. Simmer

    Allow to simmer with the lid on for 5 minutes.

  8. Boil

    Push the broken lasagna sheets in individually to avoid them sticking together, covering with more boiling water if needed.

  9. Season

    Let this simmer until the pasta sheets become soft, about 5-6 minutes, stirring occasionally, and season some more to taste.

  10. Pour

    Turn the heat super low and pour in the Alpro soya cream.

  11. Mix

    Mix in the fresh basil, then turn the heat off and add the mozzarella and cheddar.

  12. Plate

    Plate up with fresh basil leaves and veggie parmesan.

Vegetarian One Pot Lasagna by @_alanaeats

40 min

2 servings

🧅

1

Onion

🧄

3 cloves

Garlic

🥒

1

Courgette

🫑

0.75

Red pepper

🥕

1

Carrot

200 g

Quorn mince

🍅

Tomato puree

🍅

1 can

Mutti polpa tomatoes

🌿

Dried basil

🌿

Dried oregano

🧂

Salt

⚫

Pepper

🥩

1

Vegetarian beef oxo cube

💧

250 ml

Water

🍝

Lasagna sheets

🌿

1 handful

Fresh basil leaves

🥛

Alpro soya cream

🧀

Mozzarella

🧀

Cheddar

🧀

Vegetarian parmesan

🫒

Olive oil

Preparation Steps

  1. Step 1/12

    Heat a large saucepan on low-medium heat, add olive oil, then add the diced onion and fry for a few minutes until fragrant.

    🫒Olive oil
    🧅Onion
    🥄Wooden spoon

  2. Step 2/12

    Add the garlic and stir for a few minutes.

    🧄Garlic
    🥄Wooden spoon

  3. Step 3/12

    Add the diced courgette, red pepper and carrot, and allow these to reduce for 5-10 minutes, stirring occasionally.

    🥒Courgette
    🫑Red pepper
    🥕Carrot
    🥄Wooden spoon

  4. Step 4/12

    Add the Quorn mince and stir for a minute or two, then season well.

    Quorn mince
    🧂Salt
    ⚫Pepper
    🥄Wooden spoon

  5. Step 5/12

    Add the tomato puree and stir in.

    🍅Tomato puree
    🥄Wooden spoon

  6. Step 6/12

    Pour in the polpa tomatoes and the stock, adding a bit more water to the tomato tin to empty the contents and adding that to the pot too.

    🍅Mutti polpa tomatoes
    🥩Vegetarian beef oxo cube
    💧Water
    🥄Wooden spoon

  7. Step 7/12

    Allow to simmer with the lid on for 5 minutes.

  8. Step 8/12

    Push the broken lasagna sheets in individually to avoid them sticking together, covering with more boiling water if needed.

    🍝Lasagna sheets
    💧Water

  9. Step 9/12

    Let this simmer until the pasta sheets become soft, about 5-6 minutes, stirring occasionally, and season some more to taste.

    🍝Lasagna sheets
    🧂Salt
    ⚫Pepper
    🌿Dried basil
    🌿Dried oregano
    🥄Wooden spoon

  10. Step 10/12

    Turn the heat super low and pour in the Alpro soya cream.

    🥛Alpro soya cream

  11. Step 11/12

    Mix in the fresh basil, then turn the heat off and add the mozzarella and cheddar.

    🌿Fresh basil leaves
    🧀Mozzarella
    🧀Cheddar
    🥄Wooden spoon

  12. Step 12/12

    Plate up with fresh basil leaves and veggie parmesan.

    🌿Fresh basil leaves
    🧀Vegetarian parmesan

Composition

Ingredients

Types

Vegetables, Meat Substitute, Condiments, Canned Goods, Spices, Herbs, Stock, Liquids, Grains, Pasta, Plant-Based, Dairy Alternative, Dairy, Oils

Ingredients

Onion, Garlic, Courgette, Red pepper, Carrot, Quorn mince, Tomato puree, Mutti polpa tomatoes, Dried basil, Dried oregano, Salt, Pepper, Vegetarian beef oxo cube, Water, Lasagna sheets, Fresh basil leaves, Alpro soya cream, Mozzarella, Cheddar, Vegetarian parmesan, Olive oil

Notes

Onion (white or red, diced), Garlic (diced), Courgette (diced), Red pepper (diced), Carrot (1 large or 2 small, diced), Quorn mince (roughly, eyeballed), Tomato puree (big squeeze), Mutti polpa tomatoes (or passata), Dried basil (to taste), Dried oregano (to taste), Salt (to taste), Pepper (to taste), Vegetarian beef oxo cube (dissolved in 250ml water, or veg stock with a sprinkle of beef gravy), Water (to dissolve the oxo cube), Lasagna sheets (broken up), Alpro soya cream (eyeballed, roughly half the carton/pot), Mozzarella (part of cheese mixture), Cheddar (part of cheese mixture), Olive oil (for frying the onion)

Allergens

Eggs, Celery, Gluten, Milk, Soy

Dietetics

Dietary regimen

High-Protein, Nut-Free

Calories

480 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 45g, Fat: 20g, Fiber: 7g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3.5mg, Potassium: 650mg, Sodium: 980mg

Vitamins

Vitamin A: 650µg, Vitamin C: 45mg, Vitamin K: 25µg, Folate: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Saucepan, Wooden spoon, Knife, Chopping board

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Comfort Meal, Autumn/cosy Season

Origin

Source

Platform

instagram

Original Creator

@_alanaeats

Origin

Cuisine

Italian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Melty, Saucy, Cheesy, Soft

Flavors

Savory, Tomatoey, Herby, Umami, Cheesy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,reheat thoroughly before serving), freezing : 2 months (cool completely before freezing,store in a freezer-safe airtight container,thaw in the fridge overnight before reheating)