Richmond’s Meat Free Mince Skillet Lasagne

This Skillet Lasagne made using Richmond’s Meat Free Mince is the perfect winter warmer and only £2pp for a family of 4!

Done in 1 hour

Serves 4

Dish by Tom Jackson

Ingredients

For the ragu

2 tbsp olive oil

1onion, diced

1carrot, diced

2 clovesgarlic, diced

1 pack Richmond Meat Free Mince

1 tbsp tomato puree

2 cans chopped tomatoes

1 tsp sugar

For the bechamel

2 tbsp butter

2 tbspflour

200ml milk

100gcheddar cheese

For the lasagne

1 packlasagne sheets

75gmozzarella cheese

15g parmesan

With the help of Richmond's Meat Free Mince, we've made this delicious Skillet Lasagne. Layers of Meat Free ragu, creamy bechamel and lasagne sheets baked in a skillet for a super easy mid week family dinner!

Method

To a heavy bottomed pan add olive oil, onion, carrot and celery and heat to medium. Allow the vegetables to sweat and soften about 5-6 mins. Once the mirepoix starts to caramelise add in the garlic and Richmond meat Free Mince. Saute until completely combined.

Add in your tomato puree and allow it to coat the mince and vegetables and change colour slightly. Then pour in both cans of chopped tomatoes followed by the veggie stock cube and a little extra water. Bring to a light simmer, while stirring gently. Add the sugar and leave to cook and reduce for at least 20-25 mins. Season with salt and pepper to taste.

While your sauce cooks, make the bechamel. To a saucepan add butter and allow to melt followed by flour. Cook the roux for 2 mins until the colour darkens slightly, then begin to pour in your milk slowly while whisking. Once all the milk has been added, whisk in your cheese. Season with salt and pepper and set to one side.

In a large skillet, layer your lasagne starting with the meat free ragu then pasta sheets, ragu and lastly the bechamel. Repeat the process and then finish the top layer with mozzarella cheese.

Bake in a preheated oven at 180 degrees for 40 mins. Once cooked, remove from the oven and give it a final sprinkle of parmesan cheese and allow to sit for 10 mins.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.