The Times Magazine 33Eat!
BOSH!
HENRY’S 30-MINUTE LASAGNE
Serves 4
- 250g lasagne sheets • 50g plant-based parmesan
- A handful of fresh basil leaves
For the deli ragu - 2 garlic cloves • 1 tsp smoked paprika • 5 sun-dried
tomatoes • 3 roasted red peppers from a jar • 680ml passata - 1 tbsp olive oil • 220g soya mince • Salt and black pepper
- 160g grilled artichokes
For the cheat’s bechamel - 200ml plant-based crème fraîche • 1 tbsp nutritional yeast
- 50g plant-based parmesan • Salt and black pepper
1 Make the ragu. Peel the garlic cloves and add them to a food
processor with the smoked paprika, sun-dried tomatoes, red
peppers and passata. Blitz to combine. Meanwhile, heat the
olive oil in a large, hot frying pan and add the soya mince.
Pour over the tomato sauce and season with salt and black
pepper. Reduce the heat to medium and let it bubble away
for 10 minutes, stirring occasionally. Chop the artichokes into
small chunks and stir into the sauce.
2 Meanwhile, bring a pan of salted water to the boil. Snap the
lasagne sheets roughly into thirds and add to the boiling water.
Boil for 3 minutes, then drain and rinse with cold water.
3 Tip the lasagne sheets into the ragu and use a spoon to
carefully fold them through the sauce, mixing well. Use the
spoon to flatten the top. Remove the pan from the heat.
4 Make the cheat’s bechamel. Put the crème fraîche and
nutritional yeast in a bowl and stir to combine. Grate in the
plant-based parmesan and season with salt and pepper.
5 Preheat the grill to high. Tip the bechamel over the ragu
and spread it evenly with the back of a spoon. Grate over
the remaining plant-based parmesan. Transfer to the hot
grill to brown for 5 minutes. Tear the basil leaves over the
top and serve.