Vegan Lasagna with Meatless Mince
Ingredients
Lasagne filling
- 1 packet meatless farm mince
- 1 onion
- 4 cloves garlic
- 1 tin chopped tomatoes (blitzed)
- Handful mushrooms
- Roughly 6 lasagne sheets
- 2 teaspoons oregano
- 1 tablespoon balsamic vinegar
- Salt and pepper
Cheese sauce
- 2 tablespoons olive oil
- 2 tablespoons plain flour
- 200ml plant milk
- 2 teaspoons Dijon mustard
- 3 teaspoons garlic granules
- 1 teaspoon apple cider vinegar
- 4 tablespoons nutritional yeast
Preparation
Finely chop the onion and garlic and add to a large pan with a glug of olive oil.
Stir over 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 vinegar, turn down the heat, season with salt and pepper, and simmer on low while making the cheese sauce.
For the cheese sauce, add oil and flour to a pot and whisk over medium heat until well combined.
Gradually add in the milk, whisking until a thick sauce forms.
Add mustard, garlic granules, apple cider vinegar, and nutritional yeast, and continue whisking.
Precook the lasagne sheets in boiling water with a teaspoon or two of olive oil for about 5 minutes until softened, using a spatula to separate them.
Assemble the lasagna by layering the cooked sheets, filling, and cheese sauce in a baking dish.
Bake in a preheated oven until golden and bubbly.
Tips
If the cheese sauce is too thick, add more milk; if too thin, add more flour one teaspoon at a time.
Adjust the sauce consistency to make the desired amount.
