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Noodle Lasagne


Feel like cooking lasagna? Why not? No lasagna sheets, no meat and you don’t eat dairy? No problem!


five colour knife cut noodles
2portions (the white noodles for a more authentic look)
cabbage (whole leaves)
approx. 6 leaves, depending on size
textured soy protein (TSP)
1/2 cup
garlic powder
to taste
soy sauce
to taste
pasta sauce
1 jar
vegan cheese
to taste
olive oil
1 Tbsp


  1. オーブンを230度に予熱しておく。

  2. 麺をパッケージの指示通り茹で、冷水ですすいで水を切っておく。

  3. キャベツを軽く蒸す。お好みで他の野菜を加えてもいい。写真はほうれんそうを使っています。

  4. 豆ミートに熱湯をそそいで浸し、3分置いたら水を絞り、水ですすぎ、再度よく水を絞り切る。

  5. 豆ミートを油で炒め、ガーリックパウダーと醤油でお好みの味付けをする。

  6. パスタソースを加え、よく混ぜ合わせ ”ミート”もどきソースを作る。

  7. 耐熱皿の底にソースを敷き、麺を広げ、その上にキャベツなど野菜ですきまを埋める。これを2~3層に重ねる。

  8. 薄くスライスしたヴィーガンチーズを上にちらし、オーブンで10-15分程度チーズが溶けてカリッとなるまで、またパスタが温まるまで焼く。


  1. Preheat the oven to 230℃

  2. Boil the noodles according to the instructions. Rinse with cold water and set aside.

  3. Lightly steam the cabbage. Feel free to add in any other vegetable of your choice. In the picture above we added spinach.

  4. Pour hot water over the TSP and leave to soak for 3 minutes. Squeeze out the water, then rinse well. Squeeze out all the water again.

  5. Saute the TSP in a little oil, Season, to taste, with a pinch of garlic powder and a little soy sauce.

  6. Pour the pasta sauce into the pan and mix with the TSP to make a tasty ‘meat’ sauce.

  7. Assemble your lasagne by spreading some of the sauce in the bottom of an oven proof dish, then layer some of the noodles on top, using the cabbage leaves (and any other veggies you’re using) to fill in the gaps, then more sauce, then more noodles, until your dish is full. You will probably end up with two or three layers.

  8. Sprinkle thinly sliced vegan cheese on the top and bake in the oven for 10 – 15 minutes or until the cheese is melted and crispy on top and the pasta is warmed through.