Lasagna
Method:
Preheat over to 180 degrees Celsius.
To make the tomato sauce, in a large saucepan, sauté onion and garlic in oil on a medium heat until tender. Add mushrooms and eggplant. Cook for a further five minutes and then add the rest of ingredients. Reduce heat and simmer uncovered for 10-15 minutes. Season with salt and pepper. Set aside.
To make the cream sauce, sauté oil and onion in a medium-sized saucepan over a medium heat for five minutes or until tender. Stir in flour and cook for one minute, while stirring constantly to avoid burning. Slowly add half the soy milk and gently stir until it begins to thicken. Reduce heat to low and gradually add rest of milk while stirring. Add remaining ingredients and gently cook for a further 5-10 minutes.
To assemble, you will need a large high-sided (10cm) baking dish (approx 20 x 30 cm) or two lower smaller dishes. Start by spooning enough tomato sauce to cover the base. Line with lasagna sheets (break sheets if necessary to fit dish) then dollop generous spoonfuls of white sauce. Repeat at least four times until layered, being sure to end with tomato sauce. Add a handful of olives, sliced tomatoes or sprinkle of smoked paprika to the top.
Cover with tin foil and bake 20 minutes before removing foil and baking a further 10 minutes. Let sit for 5-10 minutes before serving.
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 200g mushrooms, sliced
- 1 eggplant, diced
- 500ml tomato pasta sauce
- 1 can tomatoes, diced
- 250g veggie mince
- 1 Tbsp tomato paste
- 1⁄4 C red wine
- 100g black or green olives, pitted and chopped
- 1 veggie stock cube
- 1 tsp dried basil
- 1 tsp oregano
- 1⁄2 tsp chilli powder
- 1 package dried lasagna sheets
For the cream sauce
- 1⁄4 C olive oil
- 1 onion, diced
- 1 Tbsp flour
- 2 1⁄2 C Soy milk
- 2 tsp soy sauce
- 1⁄4 C nutritional yeast flakes
- Fresh cracked pepper and salt to taste