This delicious and rich lasagne recipe is taken from www.animalaid.uk.org website. It's great for anyone wanting to enjoy their favorite meals but not have meat, eggs or dairy. It's so good you can serve it to your omnivore friends and they'd not notice it was vegan.
Course: Main Course
Keyword: lasagne, vegan lasagne
1tbspolive oilfor frying
400g tinchopped tomatoes
1packegg free lasagne sheetsI used wholemeal
60gwholemeal flourYou can use plain
750mlunsweetened plant milk
120gvegan cheesegrated + more for the top
Pre-heat oven to 190C/375F/Gas Mark 5.
In a large pan, heat 1 tbsp of oil and fry the onions until soft. Add the garlic, black pepper, salt, chopped tomatoes, tomato puree, and herbs. Pour the vegetable stock into the pan, followed by the mince. Simmer for ten minutes, stirring occasionally. Then turn off the heat while you prepare the white sauce.
Make the white sauce by melting the butter in a saucepan on a medium heat. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn.
Then slowly add the milk and mustard and stir constantly. Stir in the cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it, season with salt, pepper and add the nutritional yeast. Give it a good stir.
In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets over the sauce, then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated cheese.
Cook in the oven for 35-40 mins until browned on top. Check a knife will cut easily through. Let the dish stand for 5 to 10 minutes before eating.
Serve with green vegetables or garlic bread and salad. Enjoy!
TIP: Its important to keep stirring the white sauce to avoid lumps. If you don't like meat substitutes you can use lentils or mushrooms instead.