Ingredients (use vegan versions):
- Egg-free lasagna sheets 250gm
- 3 Tins ChoppedTomatos
- 1/2 lt Soya milk
- 2 tablespoons Red/brown Miso Paste
- 1 tub Dairy-Free Parmesan (UK source: large Tesco's, etc) 50gm?
- 1/2 pack Veggie Mince
- Garlic & onions to taste (we use 4 clove, 2 large onions)
- Soya Margarine 25 gm
- White Flour (Heaped Tablespoon)
- Herbs: bazil, Oregana,Fresh Ground Black Pepper
- vegan red wine (1/2 bottle
Directions:
Make a Tomato sauce - fry the galic and onions, next the Veggie mince, then add the tomatos & herbs to make a reasonably-liquid sauce as it is absorbed in cooking the pasta. Cook for about 30 min
At the same time, make a standard white sauce.
"slacken" the miso by mixing in 2 tbs of the white sauce - this makes it easier to mix. Then add the miso into the remaining white sauce.
Layer tomato sauce, then pasta, then white sauce, then a shake of parmesan at least twice, until all used. Put lots of parmesan on the top.
Cook in 200 degree C oven for about 30 min until top is browned. This is a very accessible dish for carnivores, as well as restoring my faith back in lasagne, after (non-vegan) years of avoidance due to over-exposure as one of the only things in restaurants.
Serves: 3-4
Preparation time: 1/2 hour
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