Homemade Plant-Based Mince Lasagne & White Sauce

Name: Homemade Plant-Based Mince Lasagne & White Sauce with Parmesan Cheese & Hidden Veggies
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Herb & Mushroom Seasoning; 1 Red Onion; 1 packet Leek; 200 g Plant-Based Mince; 1 Celery; 1 packet Tomato Paste; 1 packet Fresh Lasagne Sheets; 2 packet Grated Parmesan Cheese; 1 Carrot

with Parmesan Cheese & Hidden Veggies

Recipe Development TeamUpdated on November 04, 2025

Get tasty recipes from just $6 per serving

Calories

582 kcal

Protein

37.3g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Soy
Wheat
Gluten
Eggs
Milk
Cashew
Pine nut
Walnut
May contain traces of allergens

Layers of ooey-gooey bechamel sauce and plant-based mince are filled to the brim in this one-dish wonder! Topped with Parmesan cheese and served with an abundance of hidden veggies this is hearty home cooking at its finest!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Herb & Mushroom Seasoning

Red Onion

1 packet

Leek

200 g

Plant-Based Mince

(Contains: Soy; )

Celery

1 packet

Tomato Paste

1 packet

Fresh Lasagne Sheets

(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Pine nut, Walnut)

2 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Nutrition Values

Calories582 kcal

Energy (kJ)2430 kJ

Fat22.3 g

of which saturates6.5 g

Carbohydrate52.9 g

of which sugars13.4 g

Dietary Fibre12.1 g

Protein37.3 g

Sodium1780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot. Thinly slice white and light green parts of leek. Finely chop celery and onion (see ingredients). • Add carrot, leek, celery and onion to the frying pan and cook until tender, 4-5 minutes. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Reduce heat to medium-low, then add garlic & herb seasoning, herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Add the water, butter (for the filling) and the brown sugar. Stir to combine and cook until slightly thickened, 2-3 minutes. Remove from heat. Season with salt and pepper. • Heat a medium saucepan over medium heat. Add butter (for the sauce) and the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. Stir through grated Parmesan cheese, then season with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon half the veggie mince filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with remaining veggie mince filling and lasagne sheets. • Evenly spread white sauce over the top. Bake until golden, 20-25 minutes.