As requested on the gram, our go-to dish: Stefanie’s lasagna.
3 cloves of garlic
1 liter passata (tomato sauce)
400 gram Naturli vegan minced meat
3 table spoons of Italian herbs
Vegan cheese (Violife Mozzarella)
9 lasagna sheets (this time we uses spinach lasagna sheets, but regular sheets work just fine as well)
Preheat the oven to 200°C
Chop the onions and garlic.
Use a non-stick pan, to fry the onions in olive oil for 3–4 minutes, or until softened and lightly browned.
Add the garlic and cook for a few seconds more.
Add the vegan mince to the pan.
Stir frequent for 5 minutes.
Lower the heat and add the passata.
Let it simmer for 10 minutes.
Add the Italian herbs, a pinch of salt and some pepper to taste.
Slice the zucchini thin. (3-4mm)
Start layering the lasagna.
Put a little bit of sauce on the bottom of the oven dish.
Cover with a single layer of lasagne sheets.
Top with a third of the sauce.
Make a layer of zucchini slices.
Use a handfull of vegan cheese to cover.
Add a second layer of lasagna sheets.
Pour another third of the sauce, add zucchini slices and cheese.
Finish with a final layer of lasagne and the rest of the sauce.
Top of of with vegan cheese.
Cover with tin foil.
Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling.
Remove the thin foil and put it back in the oven on grill mode for 5 minutes.
Take the dish out of the oven, and let it sit for 5 minutes before cutting, to allow the filling to settle.
If you have any leftovers, don’t worry!!
The lasagna tastes even better the second day. Just reheat in the oven, and enjoy… again.