Ingredients
Bechamel Sauce
Method
- In a medium bowl place MAGGI Italian Plant Based Mince along with 1 cup (250mL) water, rehydrate for 10 minutes. Preheat oven to 180°C or 160°C fan forced.
- In a large frypan over medium to high heat, add olive oil, onion, carrots and zucchini. Cook for 3 minutes or until softened.
- Add rehydrated MAGGI Italian Plant Based Mince and tomato paste cook for 1 minute. Add tomato and 1/2 cup (125mL) of water; bring to a boil then reduce heat and simmer for 8-10 minutes uncovered, stirring occasionally.
- To make bechamel sauce: In a medium saucepan melt butter over medium heat. Add flour, cook for 2 minutes while stirring continuously. Slowly pour in milk in a slow steady stream, while whisking, add bay leaves and bring to a boil, stirring continuously. Reduce heat; simmer for 3-4 minutes until slightly thickened. Add 1/2 of the cheese and cook for 1 minute and set aside.
- To assemble lasagne: In a (6L) baking dish place 1/4 of Italian Plant Based Mince mix, followed by 1/4 of the bechamel sauce then top with 2 lasagne sheets. Repeat 3 times finishing the final layer with remaining cheese.
- Bake lasagne for 30–35 minutes. Let stand for 5 minutes before serving
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