Vegetable Lasagna

Recipe by Nancy from https://www.nancyelza.co.uk

Lasagne is the ultimate comfort food, and what’s more comforting than knowing your favourite dish can be full of wholesome and healthy cruelty free ingredients?

A favourite amongst friends and family this vegan lasagne 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.

40 mins

4 people

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INGREDIENTS

For the Vegetable Layer:, 2 tbsp of Mr Organic Extra Virgin Olive Oil

2 tbsp of Mr Organic Free From Tomato And Olive Stir-In Sauce

One Clove of Crushed Garlic

1 Mild Chilli

1 tsp Paprika

Vegetable Stock Cube

Bay Leaf

Mixed Herbs

Finely chopped Onion

500g of Mixed Chopped Vegetables (e.g. Courgette, Aubergine, Red Pepper)

For the Cheese and Pasta layer:, Organic spelt lasagne sheets

3 cups Unsweetened Soy Milk

3 tbsp Corn Flour

200g Vegan Soft Cheese

200g Vegan Cheddar Cheese

METHOD

1. In a pan heat up the oil then add garlic, spices and onion.

2. Once the onion is soft, throw in the rest of the vegetables, passata, stock cube and bay leaf.

3. Bring to a boil then reduce to a simmer and allow the veg to soften for around 15 mins.

4. Whilst the vegetable layer is cooking in a pan, combine the soy milk, soft cheese and corn flour over a low heat. Continue to whisk the mixture until it begins to thicken up.

5. Once the vegetable layer is cooked and the cheese sauce has thickened-arrange your lasagna, 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.

6. Repeat this process for the second layer then top the lasagna with the grated cheddar cheese.

7. Bake in a 180 degree oven for 35-40 until the top is golden

8. Serve with a side salad and enjoy!