Vegetable lasagne

Tomato sauce

• 1 tbsp of olive oil for frying
• 2 onions, peeled and chopped
• 2-4 cloves of garlic, chopped or crushed
• freshly ground black pepper
• 400g tin of chopped tomatoes
• 3 tbsp of tomato puree
• 2 tsp yeast extract
• 1 tbsp of dried herbs for seasoning
• 600ml vegetable stock
• 300g frozen soya mince

White sauce

• 60g dairy-free margarine
• 60g plain flour
• 750ml unsweetened soya milk
• 1 tsp English mustard
• 120g melting dairy-free cheese, grated
• 4 tbsp Engevita nutritional yeast flakes (fortified with vitamin B12)
• freshly ground black pepper

Layers and topping

• 1 pack of egg-free lasagne sheets
• 50 melting dairy-free cheese, grated

1. Preheat the oven to 190°C / Gas Mark 5
2. In a large pan, heat 1 tbsp of oil, and fry the onions until soft. Add the garlic, black pepper, chopped tomatoes, tomato puree, yeast extract and herbs. Pour the vegetable stock into the pan, followed by the soya mince. Cook until the mince has absorbed most of the liquid and then turn off the heat.
3. Meanwhile, make the white sauce by melting the margarine in a saucepan. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn. Then slowly add the soya milk and mustard to the flour mixture and stir constantly. Stir in the dairy-free cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it and season with pepper, to taste. Add the nutritional yeast flakes and stir.
4. In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets and then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated dairy-free cheese.
5. Cook in the oven for 40 minutes or until browned on top. Check that a knife will easily cut through. Let the dish stand for 5 to 10 minutes before cutting and serving.

• Serve with a green salad or garlic bread.

Roast vegetables

• 1/2 medium courgette (125g), chopped into half circles about 5mm thick
• 1/2 medium red pepper, sliced
• 1 medium red onion, sliced
• 1 tbsp oil
• pinch salt
• pinch dried rosemary
• 22g mushrooms, chopped

Creamy spinach

• 150g spinach (frozen and defrosted, or tinned and drained)
• 1/2 packet (175g) silken tofu
• 14g fresh basil, chopped
• 1.5 tsp vegetable bouillon
• 1/2 tsp sumac (Sumac is a tangy, lemony spice often used in Mediterranean and Middle Easter cooking)
• 1/4 tsp allspice

Tomato sauce

• 200g tinned chopped tomatoes
• 1-2 cloves of garlic, crushed
• 1/4 tsp salt
• 25g tomato puree
• 1 tbsp olive oil
• 1/2 tsp lemon juice

White sauce

• 1/2 tbsp oil
• 140ml soya milk (preferably fortified with calcium and vitamin B12)
• 140ml water
• 14g plain flour
• pinch black pepper
• 10g Engevita nutritional yeast flakes (fortified with vitamin B12)

Layers and topping

• 1 pack of egg-free lasagne sheets
• 50g melting vegan cheese, grated

Preheat the oven to 190°C / Gas Mark 5

Roast vegetables

1. Put everything except the mushrooms into a large tray and mix together. Roast for 20 minutes. The vegetables should be starting to brown.
2. Stir in the mushrooms and roast for another 20 minutes.
3. Drain the vegetables and mushrooms in a sieve.

Creamy spinach

1. Put all the ingredients into a bowl and massage together with your hands.

Tomato sauce

1. Mix the ingredients together. There is no need to cook as the tomatoes are already cooked and will cook further in the oven.

White sauce

1. Put these ingredients except the yeast flakes into a sauce pan. Whisk well and keep whisking and bring to the boil. Take off the heat and stir in the yeast flakes.

To assembly

1. Oil a large deep oven-proof dish. Layer as follows:
   • layer of lasagne sheets
   • creamy spinach
   • tomato sauce
   • double layer of lasagne sheets
   • roast vegetables
   • half the white sauce
   • layer of lasagne sheets
   • rest of the white sauce
   • topping of grated cheese
2. Bake at 180C for 45 minutes or until piping hot.

To make this lasagne gluten free, choose gluten-free lasagne sheets and use gluten-free flour in the white sauce. Double check that all the other ingredients are gluten-free.