lasagne lovers unite multip img cb


decided to recreate the epic lasagne I made a few weeks ago and it didn’t disappoint!! Recipe is below and you will want to save it ✨

Red sauce:
• Roast a chopped courgette and a large handful of sliced cherry tomatoes in a bit of oil and salt and pepper for 30 mins
• Fry a finely sliced red onion, a handful of finely chopped mushrooms and a chopped red pepper until softened
• Season with salt and pepper, then add vegan mince and fry for a couple of minutes
• Add 2tbsp tomato purée, 1tbsp dried oregano, a tin of chopped tomatoes and 200ml veg stock and cook for 20 mins
• At the end, add the roasted veg, a handful of fresh basil and a splash of balsamic vinegar

White sauce:
• Heat 2tbsp oil in a saucepan on low and then add 4tbsp plain flour and combine
• Slowly pour in 500ml plant milk but by bit and whisk to combine
• Add a big handful of vegan cheese, 2tsp Dijon mustard, 2tbsp nutritional yeast, salt and pepper
• Keep whisking together until it forms a thick cheesy sauce

• Assemble with layers of lasagne sheets, the two sauces (leaving white sauce on the top) and sprinkle with vegan cheese
• Cook for around 30 mins until bubbling!

Slightly different recipe to last time but still delicious! 🤩

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