Main Dishes Recipes - Mince Soy Lasagna Recipe

Ingredients

• 100g/3 1/2 oz soy mince

• 1 onion

• 3 cloves garlic

• 1 celery stalk

• 1 carrot

• 200g/7oz eggplant (aauberglne)

• 4 Tbsp extra virgin olive oil

• 240g/8oz cooked yellow lentils

• 1/2 cup/90ml/3fl oz red wine

• 400g/14-oz tin of tomatoes

• 4 Tbsp tomato puree

• 1 Tbsp chopped fresh oregano

• 2 Tbsp chopped fresh basil

• 2 Tbsp chopped fresh parsley

• salt and black pepper

• 10 lasagna sheets

For the white sauce:

• 30g/1oz soy margarine

• 30g/1oz plain flour

• 300mlfhpt soy milk

• salt and pepper

Serves 4

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Method:

1. Preheat the oven to 180°C (350°F). Put the soy mince in a pan of hot water, cook for 2 to 3 minutes, then drain. Chop the onion, garlic, celery, carrot and eggplant in a food processor.

2. Heat the oil in a pan, fry the chopped vegetables, lentils and soy mince for 3 to 4 minutes.

3. Add the red wine, tomatoes, tomato paste, oregano, basil and parsley and cook for 20 to 30 minutes. Season with the salt and pepper.

4. Melt the margarine in a pan. Mix the flour into the margarine, stir well over a low heat, and gradually add the milk, a little at a time, mixing well to make a smooth sauce. Season with the salt and pepper.

5. Layer the sheets of lasagna and soy mince mixture alternately in an ovenproof dish, finishing with the white sauce.

6. Bake in the oven for 30 minutes or until the top is lightly browned.

Note: Yellow lentils need to be soaked for around 12 hours, then boiled in water for 10 minutes before use.