Vegan lasagne

Method

1. Saute the garlic and onion in a little water until soft and fragrant.
2. Add the tins of chopped tomatoes and the full pack of Meatless Farm vegan mince. Stir in so that the mince crumbles and begins to absorb the sauce.
3. Add the tomato puree, oregano/mixed herbs, balsamic vinegar, salt & pepper. simmer gently for around 15-20 minutes to allow the flavours to infuse.
4. Meanwhile, make the bechamel by gently melting the vegan margarine over a low heat until runny. Add the flour and stir to make a ‘roux’. Then, slowly stir in the plant milk bit by bit so you begin to get a smooth white sauce. Keep stirring so there are no lumps. (If the sauce does go a bit lumpy you can always give it a quick blend in the blender later).
5. Add the nutritional yeast, nutmeg and a pinch of salt and pepper.
6. Once everything is cooked, you can then begin to layer the lasagne. Starting with a layer of lasagne sheets on the bottom of an oven-proof dish, add a layer of the ragu, followed by another layer of pasta sheets, then a layer of the bechamel, a layer of pasta sheets and so on. Keep going until everything is used up.
7. Top the final pasta layer with some bechamel sauce and a sprinkling of the vegan cheese, and some breadcrumbs for a crispy topping.
8. Bake in the oven on 180 degrees C for 45 minutes, or until crispy on the top.
9. Serve with a green salad and a glass of your favourite vegan wine!