Being vegetarian and having a stoma can sometimes be tricky, this recipe is balanced to provide your required nutrients while being gentle on your digestion. This is a basic lasagne recipe, that can be adapted to add in different flavours, vegetables or even made vegan with a few swaps.
- Serves: 4
- Time to prep: 30 minutes
- Time to cook: 40 minutes
Ingredients
- 250g soy mince
- 1 carrot
- 1 parsnip
- 1 onion
- 1 clove garlic
- 300g chopped tomatoes
- 1tbsp tomato puree
- 1tsp oregano
- 6 lasagne sheets
- 25g butter
- 25g flour
- 300ml milk
- 200g grated mozzarella
- Olive oil
- Salt / Pepper
Method
- Peel the onion, garlic, carrot and parsnip and dice.
- Add all the diced ingredients into a frying pan with a little olive oil until they are soft and have browned. Add the soy mince and cook for an extra minute.
- Add the tomato puree and simmer for a minute. Add the chopped tomato and oregano and cook for a further 10 minutes. Season with salt and pepper.
- Melt the butter into a separate saucepan, add the flour and simmer until well combined.
- Add the milk to the saucepan and bring to the boil. The mixture will become smooth and thicken. After this has happened, add half the cheese, mix well and season.
- Spoon a third of the vegetable mix into an oven dish and cover with 2 lasagne sheets. Pour half the cheese sauce mix on top then repeat the mince and lasagne sheets until the dish is nearly full.
- Top with the remainder of the cheese sauce and the remaining grated cheese.
- Cook in the oven at 180 ̊C for 30 minutes or golden brown on top.