Simple ‘Beefy’ Lasagne

Ingredients:

For Red Sauce:

• 2 teaspoons vegetable oil
• 3 stalks spring onion, chopped
• 1 carrot, diced finely
• 1 clove of garlic, minced
• 1 cup vegan beef crumble (We Used Beyond Meat Beefy Crumble, but you can use any vegan brand)
• 1 tin of tomato
• 1/2 cup water
• 1 tsp sugar
• 1 tsp dried mixed herbs
• 1/2 tsp liquid aminos (or soy sauce/tamari)
• 1/3 cup drained black beans
• Salt/pepper, to taste

For White Sauce:

• 3 Tbsp / 45 grams Nuttelex or other vegan butter
• 3 Tbsp plain flour
• 2 cups soy milk
• 2 Tbsp nutritional yeast
• 1/2 tsp sugar
• Salt/pepper, to taste
• 1 bag baby spinach
• 4 to 5 instant lasagne sheets
• 1/2 cup vegan mozzarella (we used Follow Your Heart)

Method:

1. Preheat oven to 190°C / 375°F and prepare a baking dish.
2. In a large saucepan, heat vegetable oil. Add spring onion, carrot and garlic and cook for 5 minutes. Add vegan crumbles in and cook for a further 5 minutes, stirring.
3. Add tin of tomato, water, sugar, herbs, liquid aminos and black beans to sauce. Stir, chuck a lid on and let cook for 15 minutes. Season liberally with salt and pepper. Set aside.
4. In another saucepan, melt Nuttelex. Add flour and whisk for a few minutes until you achieve a smooth paste (roux). Whilst whisking, pour in soy milk. Whisk well and continue cooking till thickened. Add nutritional yeast, sugar and season liberally with salt and pepper. Set white sauce aside.
5. Into the bottom of your baking dish, spoon a few tablespoons of red sauce and spread to cover the base evenly.
6. To start layering, add a lasagna Sheet, followed by more red sauce, white sauce and a layer of baby spinach. Repeat three times, but don’t add spinach to the top of the last layer.
7. Sprinkle vegan mozzarella on and bake lasagne for 35-45 minutes, or until bubbly and cheese has melted. Let stand for 10 minutes before enjoying.