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Lasagne Inspired

Yields1 Serving

 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
 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

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.


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


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


Preheat oven to 180C.


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.


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


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

Nutrition Facts

Serving Size 4