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Vegan Lasagne
Ingredients
- For the meat:
- Olive oil
- Crushed Garlic
- 800g Plant Based Vegan mince
- Small handful of chopped Sundried tomatoes
- 1 bottle of Pasta sauce
- Chilli flakes
- Oregano
- Salt & Pepper
- For the white sauce:
- 500ml Soy milk
- 50g Nuttelex
- 33g Plain flour
- Pinch of Nutmeg
- Salt & Pepper
- Nutritional yeast
- Onion flakes
- For the filling:
- Lasagne sheets (no pre cooking required)
- Roasted eggplant
- Roasted sweet sweet potato
- Roasted zucchini
- Vegan cheese
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Directions
Prepare vegetables:
- Cut vegetables as desired, add salt & pepper and spray with EVOO.
- Roast for 20-30min at 200 degrees Celsius.
Prepare meat:
- Heat olive oil in a pan, add crushed garlic until golden then add mince.
- Break up mince and cook until slightly brown, add salt, pepper, sundried tomatoes and chilli flakes and cook further.
- Once cooked, add pasta sauce, stir through and remove from heat.
Make Bechamel Sauce:
- Heat 500ml soy milk in a pot until warm.
- In another pot, combine 50g nuttelex with 33g plain white flour - remove from heat once melted.
- Slowly add the milk to the mix stirring until combined.
- Place back on heat and stir through until consistency of thin custard.
- Add salt and pepper, nutritional yeast, onion flakes and nutmeg and stir until combined.
Prepare lasagne:
- Layer as desired but recommended order as follows.
- White sauce, lasagne sheet, mince, roasted eggplant, white sauce, lasagne sheet, mince, roasted sweet potato, roasted zucchini, white sauce, lasagne sheet, white sauce, nutritional yeast & vegan cheese.
- Cook in fan forced oven at 180 deg Celsius for 30-35min, or until cooked through.
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