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Ingredients
- 1 tbsp olive oil
- 2 celery sticks, diced
- 1 large onion, diced
- 4 cloves garlic, crushed
- 3 carrots, diced
- 600g vegan mince alternative
- 2 tbsp tomato puree
- 450g tinned tomatoes, chopped
- 150ml vegan red wine
- 250ml veg stock
- 1 pkt dried lasagne sheets
- 200g vegan cheese
- WHITE SAUCE:
- 100g vegan butter
- 100g plain flour
- 500ml soya milk
- Salt and pepper
1. Heat the olive oil in a pan and add the celery, onion, garlic and carrot, and cook for 10 minutes. Add the vegan mince, and cook out for another five minutes.
2. Add the tomato purée, tinned tomatoes, red wine and veg stock and cook out on a simmer for 50 minutes. Season with salt and pepper.
3. For the white sauce: In a pan, melt the vegan butter and add the flour. Cook out on a low heat for 10 minutes. Add in the soya milk and cook out for 12 minutes, stirring (until sauce is thickened). Season with salt and pepper.
4. Layer the lasagne in a dish and top with the vegan cheese. Bake for 35 minutes at 180 degrees.
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