FOODIE FRIDAY: VEGETARIAN LASAGNE

Hi Guys,

Several of you asked for the recipe for my Vegetarian Lasagne. Here goes! The secret ingredient is LOVE — lots of it! I have found that when you use the magic love ingredient, everything tastes so much better!

INGREDIENTS:

Two packets of Yves Italian flavour ground round. 340 g x 2. You can substitute it with any ground veggie mix. Add some Italian herbs to flavour it up!

1 jar of Alfredo sauce

1 onion

1 cup of chopped mushrooms

2 fresh tomatoes

1 can best quality chopped tomatoes

1 jar of tomato pasta sauce

Half cup of grated cheese for top of lasagne

Garlic — as much or less as you like! (I like at least 6 cloves organic garlic)

Olive oil for frying onion, 1-2 tablespoons.

Oven ready lasagne sheets — you can use GF ones too as they taste good!

Oven 350 degrees F.

METHOD:

Fry chopped onion, crushed garlic, chopped tomatoes and mushrooms in olive oil until soft and cooked. Add crumbled veggie ground. I use my masher to flatten it so it resembles real meat. Keep adding water so it does not stick to saucepan. I just judge it by eye so never measure the water component. Add can of crushed tomatoes and tomato pasta sauce to the mix. Stir until everything is mixed well together! Reduce heat. Add a little more water if it starts to dry out. After ten mins. of stewing slowly together, get out your lasagne dish, grease it, and put one layer of pasta in it. Cover with sauce and repeat this layering process 2 more times. Three layers of pasta in total.

Finally, spread alfredo sauce all over the mix. Top with grated cheese and pop into the oven! Usually takes about 45 mins.

Allow sit for 10 minutes to settle, before cutting into it. I find it always tastes better that way!

Enjoy with some nice creamy potatoes, mixed veggies, and a caesar salad.

Cheers and Happy Cooking!

Patricia xxx