Meat-free Lasagna
AJI-GINISA® Flavor Seasoning MixIngredients
Pasta:
- 4 cups (1000ml) Water
- 10 pcs. (250g) Lasagna sheets
- 2 Tbsps. (30ml) Vegetable oil
- 1 cup (100g) Red onion, minced
- 2 Tbsps. (25g) Garlic, minced
- 1 cup (200g) Canned mushroom, drained, chopped
- 2 cups (300g) Carrots, chopped
- 1 cup (100g) Green bell pepper, chopped
- 3/4 cup (180ml) Banana ketchup
- 1/2 cup (125ml) Tomato sauce
- 3/4 cup (200ml) Water
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 3 Tbsps. (45g) White sugar
- 1/2 tsp. (1.15g) Black pepper, ground
- 4 tsps. (18ml) Vegetable oil
- 2 1/2 Tbsps. (18g) All-purpose flour
- 1 1/4 cups (300ml) Milk
- 2/3 cup (62.5g) Cheese, grated
Procedure
- BOIL. In a pot, heat water until big bubbles form. Boil pasta as per package instructions. Drain and set aside.
- SAUTÈ & SIMMER. To make lasagna sauce, in a pan, heat oil. Sauté onion, and garlic until translucent. Add mushrooms, carrots, and bell peppers. Cook for 5 minutes. Add banana ketchup, tomato sauce, and water. Simmer until thickened.
- SEASON. Add AJI-GINISA®, sugar, and pepper. Mix well then set aside.
- WHISK. To make béchamel sauce, heat oil and flour in a saucepan. Mix well. Slowly whisk in milk until thickened. Set aside.
- ASSEMBLE. On a baking dish, layer lasagna sheets and lasagna sauce alternately. Spread béchamel on top and grated cheese.
- BAKE. Bake at 375°F (190°C) oven for 20-30 minutes or until cheese is melted. Serve and enjoy.
Cooking Tips
For béchamel sauce, you may use butter instead of oil for a better flavor.
Array
Cooking Time: 60 minutes
Preparation: 20 minutes
Servings:
10
Serving size: 1 slice lasagna (174.5g)
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
Buy Now
Nutrition Facts
Calories per serving (kcal)
268.0
Carbohydrates (g)
42.6
Proteins (g)
7.2
Fat (g)
7.9
Dietary Fiber (g)
2.8
Calcium (mg)
118.2
Iron (mg)
1.8
Sodium (mg)
661.1
Good to Know Nutrition Facts
Try this Meat-free Lasagna that contains less Saturated Fat than your typical lasagna that uses ground meat to reduce risks for cardiovascular diseases.