Cooking with Plants

Lasagne Style Potato Bake

You won’t believe that this is actually good for you! No cholesterol and just made with plant based ingredients – wowser 🙂 This is a nice hearty dish that both kids and adults love. If you are vegetarian or vegan, then this plant based dish is a must try.

Course Dinner, Kid-Friendly, Lunch, Lunch Box, Main Dish
Cuisine Italian

Servings	Prep Time	Cook Time
6-8Serves	20minutes	20minutes

Ingredients

5 whole Potatoes Just boiled, peeled and sliced.
150 grams Onions 2 small onions finely diced
2 cloves Garlic Minced
2 tbsp Dried Herbs I used parsley, basil, marjoram, sage
60 grams Carrot 1 medium carrot grated
2 tsp Smoked Paprika
1/2 tsp White Pepper
1 tsp Cumin Seeds
1 tsp Chilli Flakes optional
2 tbsp Tomato Paste
400 grams Tomatoes tinned

Instructions

For this recipe you will also need to make my vegan cheese sauce and my Vegan Ground Beef recipes prior to proceeding with this one.
Before commencing with this recipe you will need a non stick frying pan, wooden spoon and an 8″ x 8″ (20 x 20cm) glass baking dish.
First add the onion and garlic to your pan and apply a low to medium heat. Use some of the liquid from your canned tomatoes if needed to stop the onions sticking.
Once the onions are lightly browned add the carrots and fry for a couple of minutes.
Now add all the tomatoes, paste, herbs and spices and take the pan off the stove. Mix thoroughly.
Finally, add the vegan ground beef from my prior recipe and mix through. It’s now time to get your oven pre-heating to 175 ° C / 350 ° F.
Take your glass baking tray and begin by lining it with a layer of sliced potatoes followed by the vegan beef mixture and then a generous layer of vegan cheese sauce.
Repeat until the tray is full and finished with a sprinkle of paprika or nutmeg.
Bake the Lasagne Potato Bake for 20 minutes until the vegan cheese has thickened and browned off nicely.
Serve with your favourite salad, veggies…maybe some fresh bread? I am getting hungry!!