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A kinda greek lasagne. Instead of having many layers the topping is made up of a béchamel style sauce and orzo pasta

I throw all sorts of veg into this depending what in my fridge including courgettes aubergines etc.  This is how I made it last night.


Low fat cooking spray

2 medium carrots peeled and finely chopped

1 leek sliced

2 red onions roughly chopped

1 red pepper chopped

4 ozs mushrooms roughly chopped

3 cloves garlic minced

2 teaspoons oregano

½ teaspoon cinnamon

½ teaspoon cumin

2 tablespoons tomato paste

1x 400g tin chopped tomatoes

500ml water

350g frozen soya mince

1 veg oxo cube

Salt and pepper

4 ozs Orzo

200ml soya yogurt

1 cup soya milk

1 heaped teaspoon corn starch (corn flour to us UK residents)

150g washed spinach

Nutmeg optional

20g Grated vegan cheese (I used scheese smoked cheese flavour)

Preheat oven to gas mark 6.  place the chopped carrots, leek, onions, red pepper, mushrooms and garlic in a large lasagne dish of big ceramic/ glass dish. Spray liberally with low fat cooking spray and place in the oven for roughly 30- 35 minutes.

Take out of oven and mix in the frozen Soya mince oregano, cumin and cinnamon, tomato paste chopped tomatoes and water and crumble in oxo cube/. Stir well to mix and place back into the oven for roughly ten minutes whilst you prepare the topping.

In a large jug whisk the Soya milk, Soya yogurt and corn flour together.   Place the orzo in a saucepan with water, bring to the boil and cook for roughly 8 minutes or a couple of minutes below the packet time instructions. Drain the orzo well.  Grate your cheese ready for sprinkling.

Take the lasagne dish out of the oven and spread the spinach leaves over the Soya mince mixture to cover.

Tip the drained orzo into the Soya yogurt corn flour mixture and mix well. Pour over the top of the spinach and using a spatula spread out to cover the lasagne dish.  Sprinkle grated cheese on the top and some grated nutmeg, salt and pepper.  Put back the oven for roughly 30 mins, or until the top is lightly golden. Allow to stand for 2 minutes. Makes 8 small servings or 4 large servings.


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