Lasagne

Ingredients

• 1-2 Packets of Lasagne sheets
• 1-2 Tbsp olive oil
• 2 x 415g / 14.5oz tins vegie delights casserole mince (or other equivalent vegan mince)
• 2 Onions
• 4 Cloves garlic
• 2 chilies (optional)
• 2 red capsicum diced
• 1 eggplant diced
• 2 carrots grated
• 2 zucchini grated
• 1 cup vegie stock (I used Massel chicken stock powder which is vegan!)
• 1 large jar passata
• 3 Tbsp tomato paste
• Chives/oregano
• Salt & pepper
• Vegan cheese for on top

Bechamel:

• 1/4 cup vegan margarine
• 1/4 cup minced onion
• 2 garlic cloves, minced
• 1/4 cup corn flour
• 2 cups soy milk lite
• 1 Tbsp lemon juice
• 1 Tbsp nutritional yeast
• Salt & pepper
• pinch of nutmeg

Method

1. Heat oil, add onion, garlic and chili, stir until slightly brown.
2. Add eggplant and capsicum heat for a further 5 minutes or so. Add Grated carrot and zucchini and stock and cook for about 5-10  mins.
3. Next add in the vegie mince, stir and mix well
4. Add the passata, tomato paste, chives, oregano (or any herbs you choose) and cook for a further 20 mins or until forms a rich sauce.
5. Add salt and pepper to taste

For the bechamel:

1. In a pot on medium to high heat, add the margarine, onion and garlic.
2. Sauté for one to two minutes until the margarine has melted and the onion is transparent.
3. Add the corn flour and stir until it forms a paste.
4. Add the soymilk, lemon juice, nutritional yeast, salt and pepper and nutmeg. Stir to combine.
5. Reduce heat to low and whisk for a few more minutes or so until the sauce has thickened. Be careful not to let the sauce burn on the bottom of the pot.
   Take off the heat and cool. (The sauce will thicken even more when cooled)

Lasagne:

1. Place a very thin layer of sauce in the lasagne dish so the sheets don’t stick to the base.
2. Place in a layer of lasagne sheets, some of the sauce and then a small amount of béchamel on top, continue this method to fill up the dish, you should get at least 4-5 layers.
3. For the final layer, put a generous amount of béchamel on the top layer of pasta, then cover with grated vegan cheese!*Bechamel recipe by Veggieful