Irene's Veggie Lasagne - Irene's Gourmet

Main Course

Irene’s Veggie Lasagne

A super satisfying lasagne, every family should enjoy this special meal together, made with loads of love, yummy veggies and Irene’s oh so creamy cheese sauce! 🙂 Enjoy!

Irene

Recipe Allergies

Soya-Free

Cooking Instructions:

1.Mix mince ingredients together and add just enough boiling water to rehydrate the mince - about 1 cup and let it sit for 5 min.
2.Fry the onion and garlic on medium heat until glassy. Add the mince mixture, stir and fry for a minute. Add two tins of chopped tomatoes and cook. Taste and adjust seasoning if need be. It should be moist, but not too wet, cook off the excess moisture.
3.Slice brinjals into ½ cm thick rounds – soak in salt water for a ½ hour. Rinse well and fry in a bit of oil in a non-stick pan until nicely browned on the outside.
4.Make 3 cups of cheese sauce with your choice of milk (follow instructions on the box).
5.Assembly:
6.Line the bottom of the oven proof dish with a bit of olive oil
7.Add a layer of lasagne sheets.
8.Add half of the mince
9.Add half of the brinjals – create a layer
10.Layer half of the spinach
11.Add 1 1/2 cups of cheese sauce – spread over whole dish
12.Layer of lasagne sheets
13.Repeat.
14.Top with a layer of lasagne sheets.
15.Cover with tinfoil or a lid.
16.Bake at 180 degrees for about 30-40 min until lasagne is soft.
17.Top with Meltme or Mozzarella cheese and sprinkle with dried thyme / oregano and paprika.
18.Cover loosely and add back into oven for 5-10 min until cheese is melted.
19.Open and grill for a few minutes to brown.
20.Get stuck in – serve with a side salad or krauts.
21.Side notes / Tips:
22.If you're in a rush and need this to cook quickly, pre-boil the lasagne sheets for about 5 min. Make sure that the sheets do not stick together. If you prefer more lasagne sheets per capita, you’ll need to add more lasagne sheets layers.