A delicious combination of hearty vegetables, cooked in a rich tomato sauce,
topped with pasta and smothered in cream sauce. Beautifully balanced, healthy and vegan.
INGREDIENTS ( serves 4 )
Wholewheat lasagne sheets
2 Tin Chopped Tomatoes
1 Tbsp Tomato purée
150g Button mushrooms sliced
1 Onion sliced and chopped
2 Cloves garlic finely grated
1 Courgette sliced
1 Red pepper
1 Stalk celery
Handful fresh Basil
1 Tbsp Oregano
1 Tsp sugar
30g Vegan cheese grated
4 Heaped tsp Free & Easy cheese sauce powder
1 Tsp English Mustard
1 Tbsp Nutritional yeast
500 ml Cashew milk ( or any dairy free milk )
Pre-heat oven to 180 degrees celsius
Place the onions in a pan with a little water and bring to a simmer, for 3 minutes. Then add the garlic and continue to simmer for a further minute.
Add in all the other vegetables and stir for a couple of minutes.
Add the chopped tomatoes and bring to boil.
Turn down the heat to a gentle simmer and add in the tomato purée, sugar, basil and oregano.
Simmer, stirring occasionally for about 10 minutes. Turn off the heat and set aside whilst you make the cream sauce.
In a separate pan add the free and easy cheeses sauce mix with a little of the milk and whisk until smooth.
Turn on the heat and continuously stir until the sauce starts to thicken. Add the remaining milk, continuing to stir to avoid lumps. Once the sauce has reached boiling point and has thickened add in the english mustard and nutritional yeast and give it one last good stir.
Using an oven proof dish spoon a layer of the vegetable tomato sauce in the bottom of the dish.
Next place a layer of lasagne sheets on top.
Followed by a layer of cream sauce.
Repeat the layering one more time, so tomato sauce, lasagne sheets topped with cream sauce.
Finally top with grated vegan cheese. Bake in the oven for 40 minutes at 180 degrees celsius until the the lasagne is bubbling and crispy on top. Serve with a side salad.