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Veggie Lasagna Recipe Cover

Vegetarian Lasagne

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65 Min

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Ingredients

4

This dish was made for 4

ingredient_quantity
recipe ingredient
Extra Virgin Olive Oil
Olive oil
1  tbsp
194848
Onion, finely chopped
150  g
Zucchini
Zucchini, grated
120  g
Carrots
Carrot, grated
120  g
  ( 1  )
Tomato Paste
Tomato Paste
80  g
Can Tomatoes
Crushed Tomatoes
400  g
Milk
Milk Tip
1.5  cups
Cornflour
Self Raising Flour
1.5  tbsps
194890
Butter
1.5  tbsps
197062
Bay Leaf
5  g
198593
Lasagne sheets
120  g
198593
Grated Cheddar Cheese
120  g

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Nutritional Information

Nutritional Information Thumbnail

per serving

Carbohydrates
30.84 g
Energy
453.41 kcal
Fats
24.11 g
Protein
16.11 g
per serving

Recipe steps

65 min

10 min

3 min

10 min

7 min

5 min

30 min

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Recipe steps

65 min

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In a medium bowl place MAGGI Italian Plant-Based Mince along with 1 cup (250mL) water, for 10 minutes until absorbed. Preheat oven to180°C/160°C fan forced.
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Recipe steps

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In a large frypan over medium to high heat add olive oil, onion, carrots and zucchini. Cook for 3 minutes or until softened.
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Add Rehydrated MAGGI Italian Plant-Based Mince and tomato paste and cook for 1 minute. Add tomato and 1/2 cup (125mL) of water; bring to a boil then reduce heat a
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To make bechamel sauce: In a medium saucepan melt butter over medium heat. Add flour, cook for 2 minutes while stirring continuously. Slowly pour in milk in a slo
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To assemble lasagne: in a (6L) baking dish place ¼ of Italian Plant Based Mince mix, followed by ¼ of the bechamel sauce then top with 2 lasagne sheets. Repeat 3
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Recipe steps

65 min

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Bake lasagne for 30 – 35 minutes. Let stand for 5 minutes before serving.

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