Vegetarian lasagna with seitan mince

Ingredients for vegetarian lasagna with seitan mince

For the tomato sauce

Preparation of vegetarian lasagna with seitan mince

  1. Pre-heat the oven to 180 °C.
  2. Place 8 or 9 individual sheets of lasagne (depending on the size of your oven dish) in plentiful cold water.
  3. Allow to soak for about 10 minutes.
  4. Slice the aubergine and courgettes.
  5. Grill them in a grill pan with a little olive oil.
  6. Make sure that the aubergine is cooked through.
  7. Make a tomato sauce as described in the recipe for Spaghetti Seitanese.
  8. Slice the mozzarella.
  9. Place the sheets of lasagne, tomato sauce and vegetables in separate layers with the mozzarella in a greased oven dish.
  10. Finish with a layer of vegetables.
  11. Sprinkle the grated cheese on top.
  12. Bake in the pre-heated oven for about 45 minutes.

Tip of Chantal:

Vegetarian lasagne with seitan mince: the ideal comfort food

With this recipe you make a vegetarian variant of the classic lasagna. Lasagne is real comfort food: relaxing and heart-warming. A perfect dish to make for friends and family. And remember: what makes lasagne so easy is that you can make the whole thing in advance. Just pop it in the oven and you’ve got a fabulously easy and delicious hot dish for dinner!

Feel free to use other vegetables such as parsnip, carrots, spinach … Let your imagination run free! A lack of leftovers in your fridge will let you know when you’ve found your perfect lasagne recipe!

Vegetarische chef Chantal Voets met bord eten in hand

Chantal Voets

De gezonde recepten van Chantal Voets zijn bio, vegetarisch en werelds! Met een doordeweekse bio wereldkeuken kan je nog steeds Bourgondisch eten! Haar gezonde recepten reflecteren een pure keuken met veel groenten en fruit, zonder vlees en vis, met een knipoog naar ecologie (geen plastic!) en fair-trade. De recepten die ze heeft verzameld zijn echt door de jaren geen ontstaan. Of je een vegetariër ben of slechts af en toe eens vegetarisch eet: de recepten van Chantal Voets inspireren.

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What fans say about Bertyn

Fan: Sebastian Copien

Sebastian Copien

Chef & cookbook author

“For seitan it is always important for me that it is not made from gluten flour but from well-washed and organic spelt. I have bought and tried many different types of seitan and was never satisfied in terms of consistency, texture and flavour. But your spelt seitan convinced me immediately and I am just thrilled!!”