Vegetarian Lasagne with Chips
Ingredients
- beyond meat burger
- morrisons plant revolution mighty mince
- water (to cover)
- tomato puree (about half a tube)
- knorr vegetable stock pot
- onion salt
- garlic powder
- chilli puree
- a little sweetener
- water (250 ml)
- laughing cow lightest cheese triangles (6 x)
- cornflour (1 tbsp)
- napolina lasagne sheets (3 x)
- redskins potatoes
- hellmanns chilli and garlic sauce
Preparation
Fry the beyond meat burger until broken up and cooked.
Add the morrisons plant mince, water to cover, tomato puree, knorr vegetable stock pot, onion salt, garlic powder, chilli puree, and a little sweetener, then stir on medium heat until all cooked through.
For the cheese sauce, whisk 250 ml water with laughing cow lightest cheese triangles until melted.
Mix cornflour with a little cold water first, then add to the cheese sauce along with garlic powder and onion salt.
Par-boil the napolina lasagne sheets in a frying pan if preferred.
Layer the lasagne filling, cheese sauce, and par-boiled lasagne sheets in a 1lb loaf tin.
Bake for 10 minutes at 190°C, then top with mozzarella and bake for another 10 minutes.
For the chips, chop the redskins potatoes, rinse, dry, season, and spray before cooking in the air fryer for 30 minutes in 10-minute cycles.
Serve the lasagne and chips together, with hellmanns chilli and garlic sauce for dipping.
Tips
Par-boiling lasagne sheets is optional and a preferred method for some textures.
A 1lb loaf tin or glass equivalent is ideal for making lasagne for two servings.
