Ingredients
For the mince:
- 1 tbsp vegetable oil
- 1 medium sized white onion- finely chopped
- 2 cloves of garlic, chopped/ crushed
- 1 finely chopped carrot
- 2 finely chopped sticks of celery
- 500g vegan mince
- 2 vegan beef oxo cubes +600ml boiling water
- 1 tin of chopped tomatoes
- 1 tbsp dark soya sauce
- 1 tbsp balsamic vinegar or a splash of wine
For the white sauce:
- 500ml plant milk (the creamier the better)
- 2 tbsp nutritional yeast
- ½ tsp nutmeg
- 1 bay leaf
- 2 tbsp flour
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 12 lasagne sheets
- 75g grated cheese.
Method
- Turn on the oven to 200C (fan).
- Put the oil in your pot and put it in the oven to heat up.
- Prep your veg, chop as finely as possible
- Prep the white sauce: Whisk together the flour, nutritional yeast, nutmeg, salt and pepper with the oil and a splash of milk to make a smooth paste. Whisk in the rest of the milk and add the bay leaf.
- Remove the pot from the oven, add the onion, garlic, carrot and celery and stir. Then add in the mince, hot stock, tomatoes, soy sauce and balsamic vinegar.
- Create the pasta layers by snapping 8 lasagne sheets in half and pushing them into the mixture with a spoon.
- Put four lasagne sheets on top to form your top layer and cover with all of the white sauce.
- Sprinkle the cheese over the top.
- Cook in the oven for 1 hour.