A favourite amongst friends and family this vegan lasagna is easy to make and always a success. A great midweek meal plus it is easily frozen and adaptable to use whatever veggies you have to hand.
(Serves four generously)
For the vegetable layer:
2 tablespoons olive oil
Mr Organic tomato and olive add in
One clove of crushed garlic
1 mild chilli
1 teaspoon of paprika
vegetable stock cube
Finely chopped onion
500g Mixture of chopped vegetables (my favourites are courgette, aubergine and red pepper)
For the cheese and pasta layer:
Biona organic’s spelt lasagne sheets
three cups of unsweetened soya milk
3 tablespoons of corn flour
200g vegan soft cheese
200g vegan cheddar cheese
-In a pan heat up the oil adding the garlic, spices and onion.
-Once the onion is soft, throw in the rest of the vegetable, passata, stock cube and bay leaf.
-Bring to a boil then reduce to a simmer and allow the veg to soften for around 15mins.
-whilst the vegetable layer is cooking in a pan, combine the soya milk, soft cheese and corn flour over a low heat. Continue to whisk the mixture until it begins to thicken up.
-Once the vegetable layer is cooked and the cheese sauce has thickened arrange your lasagne, filling the base of a deep baking dish with a layer of vegetables, then a layer of pasta sheets and finally a smothering of cheese.
– Repeat this process for the second layer then top the lasagne with the grated cheddar cheese.
-Bake in a 180′ oven for 35-40 until the top is golden.
-Serve with a side salad and enjoy!