Ingredients

For the mince:

• White onion

• 1 tbsp vegetable oil

• ½ tsp salt

• 4 cloves of garlic, chopped/ crushed

• 1 finely chopped carrot

• 1 finely chopped courgette

• 1 tsp mixed herbs

• 1 tsp smoked paprika

• 200g vegan mince

• 1 tin of green lentils (drained)

• 1 vegan beef oxo cube

• 1 tin of chopped tomatoes

• 1 tbsp tomato puree

• 1 tbsp dark soya sauce

• 1 tbsp balsamic vinegar

• 150ml red wine

  For the white sauce:

• 250ml vegan cream (oatly or elmlea)

• 150ml oat milk

• 2 tbsp nutritional yeast

• ½ tsp nutmeg

• 1 bay leaf

• 1 tbsp flour

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp ground black pepper

• 6-8 quick cook lasagne sheets (if you can only find regular lasagne sheets add an additional 20mins to cooking time).

• 50g grated vegan applewood cheese.

Method

1. in the herbs and smoked paprika. Cook for 2-3 mins and then stir in the vegan mince and lentils. Crumble in the stock cube and then add the chopped tomatoes, tomato puree, soya sauce, balsamic vinegar and red wine. Cook for 5 mins.

2. Now make the ‘cheat’ white sauce- combine all ingredients in a jug and whisk but hand for a couple of minutes until there are no lumps.

3. Assemble the lasagne. We are going to layer the lasagne sheets within the same pan. Take the pan off the heat. Push the mince to one side of the pan leaving a thin layer of mince on the other side, cover that half with lasagne sheets (break them up to fit) and a drizzle of white sauce. Push the mince over that side and repeat the process on the other side. Smooth the mince over the lasagne sheet to form one level layer and top with lasagne sheets and cover with all the remaining white sauce. Sprinkle the applewood cheese over the top.

4. Cook in the oven for 20-25 mins if you used quick cook lasagne sheets and 35-40 minutes if you used regular lasagne sheets.