This week I’ll share one of my go-to meal-prep recipes. The core ingredient list is vegan but it becomes vegetarian with some of the add-ons. With some experience, finishing the lasagna (for six lunch boxes) within an hour can easily be done. I’ll be adding a picture of how it looks next time I’m making it!
Core ingredient list, vegan
- 2 gula lökar (yellow onion)
- 2 vitlöksklyftor (garlic cloves)
- 2 msk rapsolja (tablespoons canola oil)
- 1 paket lasagneplattor (lasagna plates)
- 6 msk tomatpuré (tomato paste)
- 500 g krossade tomater (crushed tomatoes)
- 400 g Anammas vegofärs (minced soy protein, or other meat substitute)
- 1 burk majs (can of corn)
- 1 grönsaksbuljongtärning (vegetable broth/stock)
- 3 dl Oatly iMat fraiche (oat-based creme fraiche)
Vegetarian and other optional ingredients
- 3 dl crème fraîche
- 1 aubergine
- 1 paket fetaost (feta cheese)
- Pumpakärnor (pumpkin seeds)
- Timjan (thyme)
Steps
- Sätt ugnen på 225°C — Set oven to 225°C.
- Lägg lasagneplattorna i ljummet vatten — Put the lasagna plates you intend to use in lukewarm water.
- Skala, dela och finhacka lök och vitlök — Cut onion and garlic.
- Fräs lök och vitlök mjuk i olja utan att de tar färg, ca 3 minuter — Fry onion and garlic, around 3 minutes.
- Tillsätt tomatpuré, krossade tomater och buljongtärning — Add tomato paste, crushed tomatoes and vegetable broth.
- Koka på medelvärme utan lock ca 5 minuter. Smaka av med salt och peppar — Boil without lid (heat on medium), add salt and pepper, around 5 minutes.
- Skiva aubergine och skär fetaosten till kuber — Slice the aubergine or cutting the feta cheese into cubes.
- Varva med lasagneplattor, tomatsås, vegofärs, majs, aubergine, fetaost, och crème fraîche i en ugnssäker form (20×30 cm). Börja och avsluta med tomatsås — Layer lasagna plates, tomatoe sauce, minced soy protein, corn, aubergine, feta cheese and crème fraîche in an oven dish (20×30 cm). Start and finish with tomato sauce.
- Ställ in i mitten av ugnen i ca 20 minuter — Bake in oven, around 20 minutes.