Print Options:

Lasagne Inspired

Yields1 Serving

<p style="font-family:trade-gothic-next-condensed;color: #154732">Serves: 4-6</p>
INGREDIENTS
 500g penne pasta, cooked al dente
 1 Tbsp vegetable oil
 1 medium onion, chopped
 2 cloves garlic, crushed
 1 box Fry’s Pea Protein Mince
 1 large courgette, finely chopped
 1 cup water
 2 tsp tomato paste
 1 Tbsp chutney
 salt and pepper to taste
Sauce
 3 Tbsp plant based butter or vegetable oil
 2 Tbsp flour
 2 cups plant based milk
 1/2 Tbsp dijon mustard
  1/4 tsp paprika
 1/2 tsp onion powder
 salt and pepper
 2 cups vegan cheese, grated
1

Heat the oil in a large pan over medium heat, add the onion and garlic and sauté until softened and fragrant.
Add the Pea Protein Mince and chopped courgette and cook for 3-5 minutes, stirring.

2

Stir through the chutney, tomato paste and add the water.
Simmer for 5 minutes and adjust seasoning.

3

Remove from heat and combine with the cooked pasta in a medium-sized casserole dish.

4

Preheat oven to 180C.

5

For the sauce, melt the plant-based butter to a small pot over medium heat.
Whisk in the flour and fry for 30 seconds, continuously stirring.
Stir in the plant-based milk, as the sauce simmers and starts to thicken.
Add the mustard and spices and season to taste.

6

Remove from heat and pour over the top of the mince and pasta mix.

7

Top with grated vegan cheese and bake for 15-20 minutes until cheese is melted and slightly browned.

Nutrition Facts

Serving Size 4