Mix together the irkotta with the grana cheese, egg, cream, parsley, nutmeg, salt and pepper. To make the vegetarian Bolognese sauce, fry the vegetables in hot oil together with the oregano until golden. Add the vegetarian meat substitute and cook for a couple of minutes, stir in the tomato paste. Add the remaining ingredients and simmer to a thick meaty consistency sauce. Grease a baking tray and line with zucchini, alternate layers of the Bolognese sauce, ricotta and mozzarella slices to stack up a vegetarian like lasagne. Bake in a hot oven until golden

Serves 4-6

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