A tasty, cheesy, soya meat vegetarian version of the classic meat lasagna. Ideal as a hearty, filling main course. Savour our American Vegetarian Lasagna recipe.

Step 1: You will need…

• 340g Soya meat substitute, pre-soaked
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp dried oregano
• 400g canned chopped tomatoes
• 12 lasagne sheets
• 2 tbsp tomato puree
• 1 egg, beaten
• 250g ricotta cheese
• 20g grated parmesan cheese
• 10g grated parmesan cheese for garnishing
• 1 tbsp chopped parsley
• 220g grated mozzarella
• salt and pepper
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• 1 baking dish
• 1 ladle

Step 2: Preheat the oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 3: Fry onion and garlic

Place the frying pan on a medium heat, allow to warm through and add the onions and garlic. Leave to sweat down for roughly 5 minutes.

Step 4: Make the sauce

Briefly stir the onions, before adding the basil, oregano, chopped tomatoes, puree, and Soya meat, and stir well. Cover with the pan lid. Turn down the heat to a simmer. Leave to cook for 20 minutes and remove after this time.

Step 5: Make ricotta mix

Add the eggs into a large bowl. Follow with the ricotta, 20 grams of parmesan cheese, parsley and season with salt and pepper. Mix well into a smooth cream.

Step 6: Make the lasagne

Take a few lasagne sheets and break them roughly into pieces to fit your dish and add a layer into the dish. Spoon over a thin layer of ricotta cheese mix. Evenly sprinkle over a layer of the mozzarella. Finally, ladle over a layer of the tomato and Soya meat substitute. Repeat the same process until you have used all the ingredients, finishing with a final sprinkle of parmesan.

Step 7: Bake

Place the lasagne into the centre of the oven and bake for 30 minutes. Remove after this time.

Step 8: Serve

Allow the dish to rest for ten minutes before serving. Serve hot with garlic bread.

Serves: 4

Preparation Time: 45 minutes

Cooking Time: 55 minutes

Oven Temperature: 190°c  -  370°f