Lasagne tends to be a labor of love, but one that’s always worth it. A delicious high-protein pasta dinner, this baked vegetarian lasagna is such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights! This serves a whopping 8-10 servings.
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Ingredients:
- 8-10 sheets of Gustora Lasagne
- 1 ½ tbsp extra virgin olive oil
- 1 medium sized white onion, diced
- 5 cloves garlic, minced
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 150 g Soya granules, soaked in warm water
- 200 g tomato puree
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- Fresh Basil for garnish
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Recipe:
- Preheat the oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna for 1-2 minutes just to soften them enough for layering.
- In a large pan over medium heat, sauté onion and garlic in extra virgin olive oil for about 5 minutes, until onions are translucent and fragrant.
- Now add the soaked Soya granules and stir to combine. Cook for about 3 minutes. Season with salt and pepper.
- Reduce heat to medium-low, add in the pureed tomatoes and stir to combine, for about 3 minutes. Taste and adjust salt accordingly. Remove from heat and set aside.
- In a 13” x 9” pan, add 1/2 cup of soya tomato mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna sheet lengthwise, overlapping a bit. This will be your first layer.
- Next, layer some more soya-tomato mixture and cover with crumbled ricotta and grated mozzarella cheese.
- Repeat the layering process 4 times or until you’ve reached the top layer.
- Add the remaining sauce on top then spread mozzarella cheese to cover it.
- Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes uncovered to brown the cheese on top.
- Once baked, allow the lasagne bake to rest on the counter for 10-15 minutes. Tear up some fresh Basil and garnish. Cut into 9 or 12 even slices. Serve and enjoy!
Buon appetito!
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