✨ VEGAN LASAGNE ✨ an amazing looking lasagna recipe from @sarahsveganrecipes Check out her page for amazing vegan recipes!
1 packet @meatlessfarm mince
4 cloves garlic
1 tin chopped tomatoes (blitzed)
Roughly 6 lasagne sheets (I used @sainsburys gf)
2 tsps oregano
1 tbsp balsamic vinegar
Salt and pepper
Finely chop the onion and garlic. Add to a large pan with a glug of olive oil. Stir over a medium heat until soft. Finely chop the mushrooms and add to the pan along with the mince and oregano. Stir regularly for around 10 minutes until cooked through.
Add the tomatoes and balsamic and turn down the heat. Season with salt and pepper. Simmer on a low heat while you make the cheese sauce.
2 tbsps olive oil
2 tbsps plain flour (I used gf)
200ml (8oz) any plant milk
2 tsps Dijon mustard
3 tsps garlic granules
1 tsp Apple cider vinegar
4 tbsps nooch (nutritional yeast)
Add the oil and flour to a pot. Whisk over a medium heat until well combined. Gradually add in the milk, whisking as you go. A thick sauce should form.
Add in all of the other ingredients and keep whisking. If sauce is too thick, add more milk. If it’s too thin, add more flour 1 tsp at a time. You can keep adding flour/milk until you make the amount of sauce you need.
To precook the lasagne sheets, I added them to a pot of boiling water 1 sheet at a time. Add a tsp or two of olive oil to the water and use a spatula to keep separating them as they cook. It should only take 5 minutes until they soften enough to speed up cooking time!