Description

This Hidden Veg Hybrid Lasagna is a comforting school-friendly classic packed with vegetables and free from the 14 major allergens. Packed with Eat Curious Mince for a boost in fibre, reduced saturated fat and a lower carbon impact. This dish is wholesome, balanced, and perfect for menus.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 200g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 600ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.

Make the hidden veg sauce:

Heat olive oil in a large pan. Add onions, carrots, courgettes, and peppers. Cook for 10-12 minutes until very soft.
Add garlic and cook for 1 minute.
Stir in the rehydrated Eat Curious Mince and cook for 3-4 minutes.
Add tinned tomatoes, tomato purée, mixed herbs, salt, and pepper. Simmer for 20-25 minutes until thick.

Make the white sauce:

Melt dairy-free spread in a saucepan. Add cornflour and whisk for 1-2 minutes.
Gradually add oat milk, whisking continuously. Simmer for 5-7 minutes until thickened.
Stir in nutritional yeast and nutmeg. Season to taste.

Assemble & bake:

In a baking dish, layer: meat sauce, lasagna sheets, white sauce. Repeat 3-4 times, finishing with white sauce. Top with dairy-free cheese.
Cover with foil and bake for 35 minutes at 180°C (60°C fan).
Remove foil and bake for 15 more minutes until golden. Rest for 10 minutes before serving.