Vegan Lasagne

Recipe by cakeinmyface
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
  • Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
  • Bring to the boil and simmer gently for 5 - ten minutes.
  • Preheat your oven to gas mark 7.
  • Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
  • Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
  • Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
  • In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
  • Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
  • Bake in the oven at gas mark 7 for 30-35 minutes.
  • Eat it--it's gorgeous.
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