Vegan Lasagne

20 ingredients
11 steps

Ingredients

  • 1 tablespoon olive oil
  • 400 400 g soup or 400 g leftover easy green broth
  • 250 g vegan mincemeat
  • 3 celery ribs
  • 4 garlic cloves, crushed
  • 3 onions
  • 100 g mushrooms
  • 2 vegetable bouillon cubes
  • 4 teaspoons vegan gravy
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon italian seasoning
  • 1 (400 g) can of peeled plum tomatoes
  • 1 tablespoon tomato paste
  • 10 dry lasagna noodles
  • 3/4 pint soya milk
  • 2 tablespoons cornstarch
  • 1 tablespoon nutritional yeast
  • vegan parmesan cheese
  • salt and pepper

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Bring to the boil and simmer gently for 5 - ten minutes.
  4. 4
    Preheat your oven to gas mark 7.
  5. 5
    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.
  6. 6
    Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
  7. 7
    Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
  8. 8
    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.
  9. 9
    Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
  10. 10
    Bake in the oven at gas mark 7 for 30-35 minutes.
  11. 11
    Eat it--it's gorgeous.

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