A hearty traditional type Lasagna made using Soya Mince (dried or frozen). Filling on it’s own, but can also be served with a side of boiled green vegetables to easily serve an extra person. Dried Soya Mince is much cheaper, but requires that bit more effort to cook – the end result is very similar however.
- 100g Dried Soya Mince OR 200g Frozen Soya Mince.
- 1x Onion
- 1 Jar Original Pasta Sauce (Your favourite tomato based sauce)
- 1 Jar White Lasagna Sauce
- 200g Lasagna Sheets
- ~150-200g Cheese to taste (Use your favourite strength).
- 1tbsp Vegetable Oil / Olive Oil
Serve With: Vegetables, if you want to feed an extra person.
Estimated Cost: £3.40 (with fairly cheap ingredients and dried mince)
Cooking Time: 50 Minutes – 1 Hour
Before cooking, slice and dice the onions. You may also want to add boiling water to the dried soya mince (approximately 300ml for 100g of mince), but I do that during the cooking – as described below. Pre-heat your oven to Gas Mark 6. You’ll also want to get out a medium sized square porcelain / perspex baking dish (~2.0L).
1. Begin by heating some Oil in the pan and then frying the Onion over a medium heat for a couple of minutes until it starts to go soft.
2. Only required if using Dried Soya Mince. Take the pan off the hob and add the Dried Soya Mince. Add boiling water to the pan as required (about 300ml, but check the packet of your Soya Mince), and leave for 5 minutes. After 5 minutes, put the pan back on the hob.
3. Fry the onion and Soya Mince together for a couple of minutes. If using dried soya mince, just fry for a couple of minutes to remove excess water. If using frozen soya mince, fry for long enough for the soya mince to defrost and fry a little.
4. Turn off the hob and add the Original Pasta Sauce to the sauce pan.
5. Cover the bottom of the dish with approximately half of the soya mince, onions and pasta sauce mix. Cover this with a layer of lasagna sheets (you may have to break some in half, but try not to use the little bits that break off). Now cover the sheets with half of the White Lasagna Sauce. Cover the sauce with another layer of pasta sheets. Use the rest of the tomato mix next, then more pasta sheets and finally top the rest of the White Lasagna Sauce.
6. Cover the layered lasagna dish with grated cheese. It’s now advised to cover the dish with tin foil (try not to touch the cheese if possible), but a lid might also do.
7. Put the dish in the oven for 30-40 minutes.
8. Take the tin foil / lid off the top, and put back in the oven for a final 5 minutes to brown the top.
9. Cut the Lasagna into 3 or 4 parts and scoop out of the dish onto a plate. Grab a glass of red wine and enjoy.
A dry red wine is suggested to match the tomatoes in the dish, perhaps a good Chianti would go down well.