Vegetarian Lasagne – Ostomy-Friendly Recipe

Ingredients

• 250 gsoy mince
• 1carrot
• 1parsnip
• 1onion
• 1 clovegarlic
• 300 gchopped tomatoes
• 1 tbsptomato purée
• 1 tsporegano
• 6lasagne sheets
• 25 gbutter
• 25 gflour
• 300 mlmilk
• 200 ggrated mozzarella
• a littleolive oil
• to tastesalt and pepper

Instructions

1. 1

   Prepare vegetables

   Peel the onion, garlic, carrot and parsnip, then dice them.

2. 2

   Soften vegetables

   Put the diced ingredients in a frying pan with a little olive oil. Cook until soft and browned, then add the soy mince and cook for 1 minute more.

3. 3

   Cook tomato sauce

   Stir in the tomato purée and simmer for 1 minute. Add the chopped tomatoes and oregano, then cook for 10 minutes. Season with salt and pepper.

4. 4

   Make butter roux

   In a separate saucepan, melt the butter, add the flour and cook, stirring, until combined.

5. 5

   Thicken cheese sauce

   Add the milk to the saucepan and bring it to the boil. Stir until the sauce is smooth and thickened, then mix in half the cheese and season.

6. 6

   Layer the lasagne

   Spoon a third of the vegetable mixture into an oven dish and cover with 2 lasagne sheets. Pour over half the cheese sauce, then repeat the layers of mince mixture and lasagne sheets until the dish is nearly full.

7. 7

   Add final topping

   Cover the top with the remaining cheese sauce and the remaining grated cheese.

8. 8

   Bake until golden

   Bake at 180°C for 30 minutes, or until golden brown on top.

What is vegetarian lasagne?

Lasagne is an Italian baked pasta dish made by layering sheets with sauce and other fillings. This meat-free version uses soy mince and vegetables in a tomato sauce, finished with a milk-based cheese sauce.

The layers give the dish its familiar soft, substantial texture, while the separate sauces keep the filling moist. The recipe’s finely diced vegetables cook down into the mince mixture rather than forming bulky pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 35g protein, 58g carbs, 20g fat.

The pasta sheets and flour provide much of the carbohydrate, while mozzarella, butter and milk contribute much of the fat; soy mince and cheese provide most of the protein. Serve with a side of vegetables or salad that suits your preferences to balance the plate.

Build flavour in the filling

Even-sized dice: cut the carrot, parsnip, onion and garlic into small, similar pieces so they soften at about the same pace.

Tomato base: briefly simmering the tomato purée before adding the chopped tomatoes gives it time to cook in the pan. Let the mixture simmer for the full 10 minutes so the flavours come together.

Keep the white sauce smooth

Butter and flour: stir them together over the heat until evenly combined before adding the milk. This helps avoid pockets of dry flour.

Milk: add it while stirring, then bring the sauce to the boil and continue mixing as it thickens. Take care not to let it catch on the bottom of the saucepan.

Layer without overfilling

First layer: spread the vegetable mixture across the base so the pasta has sauce underneath it. Arrange the sheets in a single layer and break them if needed to fit the dish.

Final layer: leave enough room for the cheese sauce and grated mozzarella on top. The recipe uses a third of the filling first, then repeats the filling and pasta layers with the remaining cheese sauce inside.

Check the bake

Colour: the top should be golden brown after about 30 minutes at 180°C. If it needs longer to brown, keep an eye on it so the cheese does not become too dark.

Pasta: check that the sheets are tender before serving, especially if the dish is deep or the sheets are not fully covered with sauce.

Serve and adapt

Rest the lasagne briefly after baking so the layers are easier to serve. A simple side of cooked vegetables or a salad can round out the meal.

This recipe is described as ostomy-friendly, but tolerance varies from person to person. If you follow an individual food plan, adjust the vegetables or portion to suit the guidance you have been given.

Recipe notes & tips

• Dice the vegetables evenly so they soften at a similar rate.
• Stir the flour into the melted butter before adding the milk.
• Keep stirring the milk mixture as it heats to help the sauce thicken smoothly.
• Make sure the lasagne sheets sit in contact with sauce rather than remaining dry on top.
• Use an oven dish with enough space for the final cheese topping.
• Check the pasta sheets for tenderness as well as looking for a golden top.

Variations

• Add mushrooms: finely dice them and cook with the vegetables.
• Use dried herbs: replace the oregano with another dried herb you enjoy.
• Try another cheese: swap some or all of the mozzarella for a cheese that melts well.
• Make it meatier: increase the soy mince and reduce the diced vegetables to suit.
• Add spinach: stir it into the tomato filling near the end of its simmer.

Common mistakes to avoid

• Large vegetable pieces: they may stay firm, so dice them small and evenly.
• Lumpy white sauce: add the milk while stirring and keep mixing as it heats.
• Scorched sauce: stir regularly and avoid leaving the pan unattended as it thickens.
• Dry pasta edges: arrange the sheets so they are covered by the filling or cheese sauce.
• Overfilled dish: leave space for the sauce and grated cheese topping.
• Cutting too soon: let the lasagne settle briefly after baking for neater portions.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat until piping hot throughout, in the oven or microwave; add a splash of milk if the sauce seems dry.

Frequently asked questions