Cheesy, veggie lasagna

Cheesy, veggie lasagna

Serves 6
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Allergy Milk, Soy, Wheat
Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Mostly, I don't measure. This is such a recipe. Add or subtract any of these ingredients and slap it all together with your own creative, cooking talent!


  • 1 packet soy mince (I call it 'pretend mince')
  • lots ofgarlic
  • leeks
  • kale
  • mushrooms
  • roasted butternut squash
  • roasted red pepper
  • oregano (fresh)
  • marjorram (fresh)
  • basil (fresh)
  • chili flakes (optional)
  • onion powder
  • cream cheese
  • cottage cheese
  • mozzarella
  • parmesan
  • canned tomatoes
  • passata or tomato paste
  • lasagna noodles (either pre-cook them or use non-cook lasagna sheets)


Step 1 Cube the butternut squash (after peeling it, of course) and chop up some red pepper. Roast in oven or barbecue in the same pan you will use for baking the lasagna.
Step 2 Fry up the soy mince + garlic. Careful not to brown the garlic.
Step 3 Add spices. Stir + cook for about a minute.
Step 4 Add tomatoes and paste. Stir. Cook on low heat for a few more minutes.
Step 5 Add some cream cheese to the sauce, stir and let it melt in.
Step 6
Layer your lasagna however you want, but start with a layer of sauce. I usually start with sauce, then a layer of noodles, cottage cheese and a sprinkling of parmesan, then veggies. Repeat.
Step 7
End with a layer of mozzarella and parmesan.
Step 8
Lasagna Rule - Cheese goes to edges and covers everything beneath it.
This was my second pan of lasagna that will go in the freezer.
Step 9 Cook in 350°C oven for about 45 minutes.