Classic Lasagna

Indulge in this mouth-watering dish made with Byron Plant Based products. It's a delicious and easy recipe that will satisfy your taste buds.

Mouth watering Mongolian Meatballs with Noodles and decorated with sesame and chilli

Serves: 8 people

Mince & Vegetable Layers

2 tablespoons olive oil

2 large carrots, finely diced

1 red capsicum, finely diced

1 medium zucchini, finely diced

1 medium onion, finely diced

¼ teaspoon salt

Handful baby spinach

1 Pack Byron Plant Based Beef Style Mince

Tomato Sauce Mixture

400g diced tomatoes

Handful fresh basil

2 tablespoons olive oil

2 cloves garlic, peeled and minced

½ teaspoon salt

Remaining ingredients

Vegan cheese of your choice

Salt and pepper

Lasagne sheets


Preheat oven 220 bake.

To prepare the vegetables, preheat a large frying pan over a medium to high heat. Add the diced vegetables and cook for approx 10 - 15 minutes stirring occasionally. Cook until the vegetables are soft. Add a handful of baby spinach and stir through. Remove from the heat and set aside.

Add the mince to the frying pan cook until the mince has a slight brown colour to it and parts have turned crispy.

To prepare the tomato sauce: Place all tomato sauce ingredients into a high speed blender and blend until smooth.

Layer the lasagne! In a large rectangle or square casserole / roasting dish, start your layering and repeat until all of the ingredients have been used up. I like to follow this combination: Tomato sauce, vegetables, mince, cheese, lasagne sheet, repeat.

Sprinkle with salt and pepper and place in the oven. Bake for 20 minutes.

Allow the lasagne to cool for 10 minutes before cutting to serve.