Deconstructed Lasagne

Preparation time: 10 minutes

Cooking time: 20 minutes

5 servings




• 2 tbsp. olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 400 g VEGEAT Ground

• 6 finely chopped mushrooms

• 1 pepper (color of your choice), finely chopped

• 1 can of 796 ml crushed tomatoes

• 1 cup vegetable broth

• 2 tbsp. soup yeast (optional) - could be replaced by parmesan

• 1 C. brown sugar

• 1 C. Italian seasoning

• 1 C. dried basil

• 1 C. dried oregano

• 1 C. dried thyme

• 1/2 c. salt and pepper

• 9 lasagna noodles broken in 4 peices

• grated cheese (quantity to taste)



Bring a large saucepan of water and salt to the boil, then cook your 9 lasagna noodles, which you will first break into 4 pieces each.


Start by finely chopping your vegetables. Heat a large skillet over medium-high heat with 2 tbsp. olive oil then fry your vegetables for 3 minutes. Add  Vegeat ground and mix well with a wooden spoon. Continue cooking for 10 minutes.


After 10 minutes  reduce the heat to medium-low and add the rest of the ingredients for the lasagna sauce let it simmer for 10 minutes. Then once the lasagna noodles are cooked then add them to the sauce by mixing well then cover with grated cheese.Let it melt and serve immediately. Keep leftovers in the refrigerator in an airtight container.