I thought I'd share one of my all time favorite recipes, a vegetarian lasagne with tofu and mince, which I am currently cooking to enjoy as our Midsummer's Day dinner. It comes with plenty of yummy veggies plus tofu and Quorn (or soy) mince, which makes for nice amount of protein and keeps you fulfilled for a good time.
Sadly I've been unable to find Quorn mince in Finland - or any Quorn products, for that matter, which I just loved in the UK. So I use dark soy mince instead, which makes a good enough alternative. I tend to play around with this recipe a lot by using different veggies and leaving out mushrooms (since my partner hates them), replacing silken tofu with firm tofu, or by adding some more spices like a touch of cinnamon, cumin and cayennepepper. The one here, however, is a more traditional version that I prefer, over all.
I hope some of you will find it useful! :)
1-2 tbsp of olive oil
2 onions, finely diced
4 garlic cloves, crushed
Around 4 mushrooms, finely sliced (I prefer champignons)
1 medium sized courgette, finely sliced
2 carrots, finely sliced
350g pack of frozen Quorn mince - or, alternatively, soy mince
One can of chopped tomatoes (around 400g)
One pack of tomato passata (around 500g)
1-2 tbsp basil
1-2 tbsp oregano
salt and ground black pepper
8-10 lasagne sheets
One pack of silken tofu (soft tofu)
Around 350g of grated cheese (mozzarella, cheddar, which ever you prefer)
Lets get cookin'!
1. Preheat the oven to 200°C
2. Heat the olive oil in a pan and fry the onion and garlic for until softened
3. Add mushrooms, courgette and carrots, and cook for a further couple of minutes
4. If using dry soy mince, soak it in water for around 5 minutes before cooking and perhaps pour a little bit soy sauce in for taste
5. Stir in the Quorn or soy mince and then the chopped tomatoes and passata. Simmer gently for 5 minutes
6. Stir in the basil, oregano, black pepper and salt. Season to taste and cook gently for another 5-10 minutes
7. Squash the soft tofu in your hands and add a little bit of black pepper in the mix. Add to the mince and veggie mix and cook gently for a further couple of minutes
8. Spoon some of the mince-veggie mix over the base of an ovenproof dish, top with grated cheese and then lasagne sheets. Repeat the layers and once the dish is full, top the layers with cheese. Bake in the oven for about 40 minutes until the top is golden brown and bubbling
9. Let it cool a little bit - and enjoy your yummy veggie lasagna!
Happy Midsummer's Day, everyone!
Mid-Summer's Eve (1908) by Edward Hughes