v2 Lasagna

Dish with lasagne made from v2 plant-based meat topped with bechamel sauce and cheese with serve of lasagne and glass of red wine

v2 Lasagna

11 ratings

an hour

Feeds 4

Layers of creamy bechamel and our richly savoury, melt-in-your mouth v2mince filling make this the ultimate cold weather comfort food.

INGREDIENTS

4 tablespoons butter

½ cup plain flour

1 litre milk

1 quantity of v2mince Bolognese sauce

1 pack lasagna pasta sheets

250g grated mozzarella

125 g grated parmesan

METHOD

1

Preheat oven to 180°C (160°C fan forced).

2

To make the bechamel (white sauce), melt the butter in a large saucepan on medium heat and add the flour. Using a whisk, break down the mixture to a fine crumb and cook through for 2 minutes, stirring frequently. Add the milk 250ml at a time, making sure to fully incorporate into the flour mixture until smooth. Keep whisking until sauce has thickened to a yoghurt-like consistency before removing from heat.

3

In a large, deep baking dish, layer v2 Bolognese sauce and pasta sheets at least 3 times leaving pasta on top. Sprinkle half of the grated mozzarella over pasta and pour over the bechamel. Sprinkle remaining mozzarella and parmesan cheese on top.

4

Bake for 40 minutes or until bubbling brown and golden on top.

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