Vegan Lasagne

Ingredients

• 1 tablespoon olive oil
• 400 g vegetable broth or soup or 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

   Fy 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.

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 wherupoin 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.