In a medium to large saucepan, heat the oil and fry the onion for 3 minutes, add the garlic, Meatless Mince, nutmeg and herbs and fry for 5 minutes until mince is browned, constantly stirring.
Add mushrooms, chopped tomatoes, tomato puree, marmite and stock, cook for a further 15 minutes. Season to taste after the filling has cooked. If using a pasta sauce add when the meat has been browned.
Preheat the oven 190˚C/170°C Fan/Gas Mark 5
Melt the butter in a pan over a low heat, remove from the heat, add the flour, stirring until smooth, gradually blend in the milk stirring constantly and return to the heat until the sauce comes to a gentle boil. Add 50g of the cheese and the mustard and season to taste.
To layer; place a small amount of bolognese sause on the base of 2 litre ovenproof dish, layer 3 sheets of the lasagne, top with ½ the remaining bolognese and ¼ sauce, top with 3 sheet s of lasagne, repeat, top with the remaining sauce, sprinkle the top with the remaining grated cheese and a sprinkle of Parmesan if using. Cook in the oven for 40 – 45 minutes until golden on top and gently bubbling.
For the ragu
1 pack Meatless Farm Ground
1 tbsp light olive oil
1 medium onion, diced
1 – 2 cloves garlic, crushed
1/4 tsp grated nutmeg
2 tsp dried mixed herbs
1/2 cup porcini mushrooms, diced
400g can chopped tomatoes
2 tbsp tomato paste
100ml vegetable stock or broth
Salt and pepper
Dry lasagne noodles
For the white sauce
50g butter or vegan spread
1tsp Dijon mustard
50g plain flour
75g mature Cheddar cheese, or vegan equivalent
Grated Parmesan (optional)
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