We’re yet to meet a kid who doesn’t love lasagne, which is why it’s the perfect dish for families! You may generally feel deterred by the lengthy amount of time some lasagne recipes take to make. Lucky for you, this vegan lasagne with zucchini and peas involves refreshingly few steps, so you’ll be able to whip it up for a mid-week meal on the regular. 

Directions:

1. Preheat the oven to 230°C (210° fan) | 450F | gas 8.

2. Heat 2 tbsp oil in a large casserole dish set over high heat until hot. Add the veggie mince; cook and stir for 3 minutes.

3. Stir in the onion, carrots, garlic, and a pinch of salt and pepper; cook until the onion and carrot have softened, about 5 minutes.

4. Stir in the dried herbs, chopped tomatoes, and some salt and pepper to taste. Bring to a simmer, cover, and cook for 5 minutes; stir occasionally.

5. When ready, stir in the peas and some salt and pepper to taste.

6. Spoon a little of the sauce into the base of a large rectangular baking dish. Top with a layer of courgette slices and vegan soft cheese, spreading out the cheese. Repeat layering using the same order of sauce, courgette, and vegan soft cheese, seasoning between layers with salt and pepper, until you have used up all the sauce.

7. Top with the vegan mozzarella and sprinkle with red chilli; drizzle with the remaining 2 tbsp oil.

8. Bake until golden brown and bubbling on top, about 15 minutes. Remove from the oven and let stand briefly before serving.

 

Tips:

For preparing the zucchinis, a mandoline or a sharp chef's knife is ideal for thin, even slices.

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Ingredients:

• 4 tbsp olive oil, divided
• 500 g | 3 1/2 cups frozen veggie mince, e.g., Quorn, thawed
• 1 onion, finely chopped
• 2 carrots, peeled and finely diced
• 3 cloves garlic, finely chopped
• 1 tsp dried oregano1 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme

• 2 (400 g) tins chopped tomatoes
• 225 g | 1 1/2 cups frozen peas, thawed
• 6-8 large zucchinis, trimmed and thinly sliced lengthwise, see Tips
• 3 (170 g) packages vegan soft cheese
• 250 g | 2 cups vegan mozzarella, grated
• 2 small red chillies, seeded and finely chopped
• salt
• freshly ground black pepper