Irene’s Lasagne

RatingDifficultyIntermediate

Prep Time1 hr 30 minsCook Time2 hrsTotal Time3 hrs 30 mins

 500 g Lasagne sheets
 1 l Plant milk
 ½ Irene's Cheese Sauce Powder
 2 Onions - roughly chopped
 5 Medium carrots
 2 Packets of spinach or 1 bunch of swiss chard
 2 Punnets mushrooms
 1 Broccoli head
 Salt
 Pepper
 A dash of smoked paprika
 Olive oil
 34 tbsp Irene's Basil Pesto
 1 Block of Irene's Meltme or Mozzarella cheese
 A bit of fresh dill

1

Add +/- 2-3 tbsp olive oil to a pan and saute onions until translucent and just starting to brown.

2

Remove, saute carrots - sliced thin with a bit of dill and salt until al dente

3

Remove, add mushrooms (sliced) saute until just browning, remove (leaving water behind)

4

Remove, add a tbsp of oil if necessary - slice broccoli into thin slices and saute until al dente with a bit of salt and smoked paprika

5

Add spinach, put on the lid and switch stove off.

6

Notes:
* Taste all individual veggies pre-stacking and season if necessary.
* You can add garlic and chilli and onions should you wish to.

7

Blend the milk and cheese sauce powder together and spoon some into the bottom of a large oven dish - just enough to cover the bottom. Spread 4 lasagne sheets to cover the bottom.

8

Sprinkle 1/2 the onion and all carrots over this.

9

Now add another layer of lasagne sheets (3-4) cover with cheese sauce mix

10

Layer remaining onion and mushrooms and top with lasagne and cheese sauce and black pepper.

11

Layer spinach and layer with all remaining lasagne sheets and cheese sauce

12

Cover loosely with a lid of tin foil and let sit for 30 mins - 1 hour

13

Bake at 170 degrees for 2 hours (still covered)

14

Remove from oven and sprinkle with cheese and smoked paprika

15

Bake at 180 degrees until the cheese is melted and browning

16

Serve with a salad.

Ingredients

 500 g Lasagne sheets
 1 l Plant milk
 ½ Irene's Cheese Sauce Powder
 2 Onions - roughly chopped
 5 Medium carrots
 2 Packets of spinach or 1 bunch of swiss chard
 2 Punnets mushrooms
 1 Broccoli head
 Salt
 Pepper
 A dash of smoked paprika
 Olive oil
 34 tbsp Irene's Basil Pesto
 1 Block of Irene's Meltme or Mozzarella cheese
 A bit of fresh dill

Directions

1

Add +/- 2-3 tbsp olive oil to a pan and saute onions until translucent and just starting to brown.

2

Remove, saute carrots - sliced thin with a bit of dill and salt until al dente

3

Remove, add mushrooms (sliced) saute until just browning, remove (leaving water behind)

4

Remove, add a tbsp of oil if necessary - slice broccoli into thin slices and saute until al dente with a bit of salt and smoked paprika

5

Add spinach, put on the lid and switch stove off.

6

Notes:
* Taste all individual veggies pre-stacking and season if necessary.
* You can add garlic and chilli and onions should you wish to.

7

Blend the milk and cheese sauce powder together and spoon some into the bottom of a large oven dish - just enough to cover the bottom. Spread 4 lasagne sheets to cover the bottom.

8

Sprinkle 1/2 the onion and all carrots over this.

9

Now add another layer of lasagne sheets (3-4) cover with cheese sauce mix

10

Layer remaining onion and mushrooms and top with lasagne and cheese sauce and black pepper.

11

Layer spinach and layer with all remaining lasagne sheets and cheese sauce

12

Cover loosely with a lid of tin foil and let sit for 30 mins - 1 hour

13

Bake at 170 degrees for 2 hours (still covered)

14

Remove from oven and sprinkle with cheese and smoked paprika

15

Bake at 180 degrees until the cheese is melted and browning

16

Serve with a salad.

Irene’s Lasagne

Leave a Reply

Your email address will not be published. Required fields are marked *