Well well well… who doesn’t love a good old lasagne?
I’m not 100% sure what you are doing here if you don’t… if you want to watch the video version then here it is, if not, scroll down for the written instructions!
You will need:
1 red onion
2 sticks of celery
6 sun dried tomatoes
3 cloves of garlic
4 sprigs of rosemary
6 sprigs of thyme
1 TBSP of tomato puree
1 ltr of red wine stock (or veg)
1 glass of red wine
200g TVP mince
1 tin of chopped tomatoes
10-20 basil leaves
Cashew cheese (recipe here!)
Let’s get down to it baby… In a pan over a medium heat, throw in your onion, celery, sun dried toms and garlic and soften them up. You can either use olive oil or the oil from your tomatoes jar (or none at all obvs). Then add the herbs, black pepper and tomato paste and cook it off for another couple of minutes.
The stock and wine go in next… here, we are making the base liquid for the mince to soak up. The alcohol needs to be cooked off, so bring it to a boil and reduce it until you cannot smell any alcohol anymore.
Now add your mince and mix. If you feel like you have too much excess liquid at this point, you can either continue to simmer and stir or you can simply add a little more mince! Now we chuck in our chopped tomatoes and pasatta, mix it up, tear in all the basil leaves and mix again.
Turn off the heat, the time has come to layer up! Make sure you add a little cashew cheese to the very last pasta layer, before you top off with cheese. This will make sure the top sheets of pasta are properly cooked and not icky and hard! (The recipe for cashew cheese can be found in the ingredients list above.) Into the oven it goes. 210c until the top is beautifully golden. It all depends on your oven, so have a little look, but mine takes around 10-15 minutes.
Get it served up, accompany it with garlic bread and wine… the perfect night in!