Homemade Lasagna

Dice the onion and carrot and finely chop the garlic.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the canola oil in a non-stick frying pan over high heat. Fry the veggie mince until it starts to brown. Turn the heat to medium, add the onion, carrot, and garlic and fry until the onions turn translucent.

• 2 tsp Canola oil
• 7.1 oz Vegan crumbled meat substitute, fresh

Season with salt and pepper, stir in the tomato paste, add the red wine and let simmer for 2-3 minutes.

• Salt
• Black pepper
• 1 Tbsp Tomato paste
• 3 ⁠½ Tbsp Red wine

Add the chopped tomatoes, season with basil and oregano and let simmer for approx. 10 minutes.

• 14.1 oz Tomatoes, diced, canned
• ½ tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried

Mix the sour cream, salt, nutmeg, and pepper in a small bowl. Preheat the oven to 400 °F.

• 1⁄3 cup Sour cream, light
• Salt
• 1 pinch of Nutmeg, ground
• Black pepper

To assemble spread a layer of meat sauce into the baking dish. Add a thin layer of cream mixture. Cover with lasagna noodles. Repeat layering until you are out of lasagna noodles and sauce.

• 2.5 oz Lasagna noodles

Chop the cheese finely and spread evenly onto the top layer. Bake for approx. 25-30 minutes until golden brown.

• 2.1 oz Gouda, sliced (or Cheddar)

Enjoy your meal!