4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils)
2 tins chopped tomatoes
3 tbs tomato puree
1 heaped tbs mixed herb
2 tbs balsamic vinegar
2 tsp sea salt
2 tsp cracked black pepper
1/2 cup butter
1/2 cup flour
4 cups Soy Milk/Oat Milk
1 onion, peeled & cut into 8
1 BayPinch Nutmeg
1 tsp sea salt
1 tsp black pepper corns
1 cup Grated Vegan Cheese (optional)
2 tbs nutritional yeast (optional)
1 pack dried lasagna sheets
First, up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings.
Place the saucepan over a low heat & stir every now and then.
For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes.
Add the courgetti, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.
Add the vegan mince & stir well. Cook for 2-3 minutes.
Deglaze the pan with the balsamic vinegar & chopped tomatoes.
Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.
For the béchamel, in a saucepan add the vegan margarine and place the pan over a low heat.
When the margarine is melted, add the flour. Using a spatula mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk, a little at a time.
Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Pre heat your oven to 180 degrees C.
Build your lasagna in your oven proof baking dish, a layer at a time, I like to do – ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.