Prep time 20 minutes
Cooking time 60 minutes
- 150g Pea Mince
- 1 red onion
- 1 clove garlic, minced
- 1 tbs tomato puree
- 400g tin tomatoes
- 200g tomato passatta
- 2 tbs red wine (optional)
- 1 stalk of celery, finely chopped
- 1 carrot, finely chopped
- 400g lasagne sheets
For the Bechamel Sauce
- 60G butter or oil
- 60g plain flour
- 600ml milk (or vegan substitute)
Soak 150g Pea Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat 2 tbs oil in a pan, cook the onions for 5 mins until soft. Add garlic and cook for a further minute.
Add the Pea Mince along with any remaining liquid, the rest of the ingredients, and a further 200ml of water or stock to the pan.
Simmer for 30 mins.
Meanwhile, make the béchamel sauce. Heat the butter or oil in a saucepan over medium-low heat. Stir in the flour to form a thick paste and cook for 2 minutes, stirring continuously) over a low heat. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Remove from the heat; season with salt and pepper.
Grease a baking dish with butter or oil. Spoon a layer of Bolognese sauce over the bottom of the dish. Top the first layer with lasagne sheets, then another layer of Bolognese sauce. Repeat until you have used up all of the sauce and lasagne. Cover the top Bolognese layer with béchamel sauce.
Bake in a preheated oven at 200C/180C Fan for 30 minutes or until golden on top and the pasta is cooked through.
Fresh green salad