Lasagne

  • Heat 2 tbsp of olive oil in a frying pan and cook protein or vegetables for about 10 mins until browned all over
  • al dente for vegetarian recipe.
  • Shake before open. Pour SORSO into mixture.
  • Add stock or water if mixture is too thick.
  • Add a little grated nutmeg, further season.
  • Bring up to the boil, simmer for about 7 mins.
  • Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20 cm).
  • Spoon one third of the SORSO mixture into the dish.
  • Cover with some fresh lasagne sheets.
  • Drizzle over roughly white sauce. (I prefer to use thinly sliced mozzarella).
  • Repeat until you have layers of pasta sheets and SORSO mixture.
  • Bake for about 30 mins until the top is bubbling and lightly browned. Serve and Enjoy.