' CAN'T BELIEVE IT'S NOT BEEF' VEGETARIAN LASAGNA, vegan opt, Indulgence, lower cholesterol/calories

Few will twig that this marvellous lasagna is totally meat free...nor will they care.

I Can't Believe It's Not Beef Vegetarian Lasagne (half recipe)
'Restaurant quality; as good as any I have tasted!' 'Yum!''Tastes like meat.' Tasters

Who doesn't love the oo-ey goo-iness of a meaty lasagna: the layers of pasta,  mince in thick tomato sauce, plus lashings of cheese?  It's perfect indulgent food  for cooler weather, as a family meal with freezable leftovers, or for a crowd. 

But if you've cholesterol-phobes and vegans/vegetarians to cater for, life can get  a bit complicated in the kitchen.

Here's a solution. A rich meat-free lasagna with the textures and flavours of beef.  The cheeses: lower-fat but still creamy, replacing the usual artery clogging choices.  

Reader, it is sensational!  67 expected the lasagne* to be pretty decent but it was so much more than that.  Beautifully textured, gorgeous flavour, melting layers and so difficult to tell it wasn't meat.  

67's recipe takes cholesterol and calorie counts way down with easy make-it-yourself tofu mince, cottage cheese & reduced fat cheddar.  But the method of preparation, seasoning and spices will fool anyone into thinking they're eating high quality meat 'n cheese.  

Even so, this is not one of 67's 'skinny' dishes.  It does, however, mitigate the worst of the usual damage.

The initial outlay for the lasagna seems high but, per serving, works out at less than a pound.  Replacing the cheeses with a béchamel sauce will cut costs sharply.  

There are a few steps but 67 has simplified them and spread them over 2 days.     The results are more than worth it.

Note: the tofu must be frozen and defrosted before you start  

Cost: £7'ish
Feeds: 10-16, but recipe halves nicely

Ingredients:

    12-15 lasagna leaves, depending on your baking dish 

 Meat Sauce
        450gm/15.8oz firm tofu that has been frozen & defrosted
        
        3 tbsp olive oil        
        1 good-sized onion + 

        1 med carrot + 

        1 large celery stick, all coarsely processed

        1 large clove garlic, grated

        1-2 glasses red wine/grape juice   

        400 gm tin good Italian chopped tomatoes incl juice +
        400gm fresh tomatoes, cored and coarsely processed
        OR 2x400gm tins tomatoes 

        6-10 (yes,6-10) tbsp tomato puree, low salt if poss 

        

       10-20 basil leaves, coarsely chopped

        1 bay leaf

        pinch salt & pepper
        generous pinch thyme
        generous pinch oregano
        2/3 tsp smoked paprika
        1/2 tsp red pepper flakes (opt but adds a bit of zip)

        50gm mushrooms in large dice (opt)
        75gm courgettes, quartered vertically and in 1/8in/1/4cm slices (opt)

        4 tbsp chopped parsley
        8-12 dashes Worcestershire sauce (opt)

      450gm/16oz onion & chive (or plain) cottage cheese, drained 
      100-150gm/3.5-5.2oz goat's cheese 
      zest of lemon (opt)

      80gm/2.8oz reduced-fat cheddar, grated (or if pockets are deep, vegan parmesan)

The following steps can be completed the night before 

1. Squeeze out most of the water in the tofu; once squeezed it should weigh 375gm/13.2oz.  Tear 1/4 into small bite size chunks; coarsely process the rest until it looks like mince. Set aside
2. Heat a large pan over med heat; add olive oil; fry onion, carrot celery 5 mins, stirring occasionally. Don't allow to brown
3. Add tofu & garlic; cook further 5 mins, stirring constantly.  Taste; season with salt & pepper; cook 5 more minutes
4. Add wine; stir; bring to boil; turn down heat to low; cook until alcohol evaporates (about 5 mins).
5. Add tomatoes, tomato puree, basil leaves , bay leaf & rest of the spices PLUS mushrooms & courgettes 
6. Turn heat down to med low & cook one hour until thick & rich 
7. Meanwhile puree cottage cheese with goat cheese & lemon zest if using
8. Once the hour is up, check texture of 'meat'; if too runny, mix 1 tbsp corn starch with 1 tbsp cold water to make a slurry; stir into sauce which will thicken in a few mins.  
9. Add chopped parsley & Worcestershire sauce, if using.  Taste, adding more seasoning and tomato paste if necessary.  Cover & refrigerate
10. Grate cheddar, cover, set aside

When ready to cook

1. Cover lasagne slices with hot water from the tap; leave until softened - about 15 mins; drain 
2. Preheat oven to 180c/170fan/350f
3. Butter or spray generously with oil 10inx12in/30x25cm baking dish 
4. Cover base with thin layer of meat mix
5. Add a layer of lasagna leaves; breaking it up to cover the meat completely
6. Cover the lasagna with half the meat sauce then half the cheese mix
7. Cover with another layer of lasagna
8. Add the rest of the meat sauce then rest of cheese mix
9. Place dish in bottom of oven
10. Bake 15 mins; cover with grated reduced-fat cheese or parmesan
11. Turn dish from back to front for even cooking
12. Bake a further 30 mins until golden & crispy; rest 10 mins; add more grated cheese if you like
13. Serve with Fantastic Frugal Salad 

Comments:

'This is a as good as any I have tasted. It tasted like it had meat in it. Great blend of spice and flavours with perfect pasta texture.  Restaurant quality.' Political Agent

'Yum!' Political campaigner
'This is so tasty and has the richness and mouth-feel of a carnivore version. Top marks!' Retired writer

Tips:

• the lasagne freezes well but reheat gently, either in a microwave or (in a sealed packet) a steamer   If in a hurry and reheating in a frying pan, add a bit of water or stock
• For vegan option, use vegan cheeses or a béchamel made from plant milk
• no-cook lasagne straight from the box is also okay but softening it first gives a more velvety texture overall 
• Firm tofu, often available in health food shops, is now also sold in large supermarkets in Chinatown. (67 has not yet tested the Chinese supermarket product and would welcome any comments.  It is much cheaper than health food firm tofu)

*Inspired by Gino D'Acampo

*Vegetarian/vegan dishes: NavBar/Recipes II

Please leave a comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.