Vegetable Lasagne

Tasty lasagne recipe that can be made with veggie mince, decrease the amount of veggies if doing so.

Serves 3-4

Ingredients

• tinned tomato
• 1 tbsp tomato ketchup
• 1 tbsp vegan worcestor sauce
• 2 tsp mixed herbs
• 60g ‘margarine’
• 30g plain flour
• 425ml ‘milk’
• 2 tbsp nutritional yeast flakes
• 2 small red onions
• 1 large carrot
• 1 red pepper
• 2 handfuls spinach
• 1 corgette
• mushroooms
• alfalfa sprouts
• Lasagne pasta (egg free of course!!)

1. Pre-heat oven to 180ºC.
2. Dice up the vegetables small and fry in a pan.
3. Place the tinned tomatoes, ketchup, worcester sauce and herbs in a blender and blitz, add these to the vegetables once they are cooked. Alternatively you could use a large jar of ready made sauce.
4. In a seperate pan whisk the margarine, flour, milk and nutritional yeast till boiling and begins to thicken. It should have a constistency thicker than water. If it’s too thick add more ‘milk’ if too thin add more flour.
5. Layer the tomato sauce, a sheet of lasagne and the white sauce, finishing with the white sauce.
6. Put in the oven for 40 mins.

Tags: Vegetable Lasagne