I haven't made a
vegetarian lasagne for quite a while. There hasn't been a particular
reason why not, but perhaps I've found it a little bit a boring
choice lately. However after I had made this one that contained fried
halloumi and soya mince ragout, I was excited about lasagne again.
Actually it is a very good dish and there were plenty of left overs
for a few lunches. If you have many hungry mouths to feed, such a
lasagne is always a good idea. So below is my recipe from this time.
Ingredients
1 large onion
4 garlic cloves
1 carrot
200 g baby button
cup mushrooms
400 g plum
tomatoes
2 tbsp olive oil
1 cup soya mince
Salt to taste
Ground black
pepper to taste
Handful of fresh
oregano
4-6 tbsp tomato
purée
Smoked paprika to
taste
1 tbsp vegetable
stock powder
250 g halloumi
Vegetable oil for
frying
300 g fresh
lasagne sheets
200 g grated
mozzarella
Method
Chop the onion and
garlic finely. Also slice the carrot and the mushrooms.
Cook the onion and
garlic in olive oil until soft. Add the carrot pieces and after a
while the mushroom slices. Cook a little further before adding the
chopped tomatoes. Let simmer under the lid.
Cook the soya
mince separately in water, drain and add it to the rest of the sauce.
Season the sauce and let simmer until all the flavours have blended
nicely.
In the meanwhile
slice the halloumi and fry the slices in vegetable oil until they are
golden brown on both sides.
Layer the sauce,
halloumi and lasagne sheets in the normal lasagne way into an oven
dish and cover with grated mozzarella.
Bake at 180 C for
about 40 minutes until the pasta sheets are soft and the cheese
topping is golden brown.
Serve with a fresh
side salad and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.