Veggie Lasagne

Great tasting lasagne which is easily adaptable for vegans. I freezes well so it's perfect for making a big batch and reheating when you are feeling lazy! :)

Time: Approx 30 mins preparation time (40 if you're making your own cheese sauce). Cooking time approximately 35 minutes. Serves 4 or 5.

Ingredients:

• Meat-free mince
• Pasta sheets
• Tomato-based pasta sauce
• Grated cheese (substitute for soy cheese to make vegan)
• Cheese sauce (vegan version here: http://www.veggieful.com/2013/01/vegan-white-bechamel-sauce-recipe.html)
• Mixed vegetables (a few tomatoes, mushrooms, half an onion, some olives and a bell pepper are a good mix).
• Cooking oil
• Salt
• Mixed herbs

Equipment:

• Frying pan
• Saucepan
• Lasagne dish (or any deep, oven-proof dish)
• Small, sharp knife
• Foil

Method:

1. Pre-heat the oven to approximately 200 degrees C.
2. Chop all of the vegetables you’ve decided to use.
3. Add a bit of oil to a frying pan and fry the vegetables, adding in mixed herbs and salt to taste.
4. Heat up the meat-free mince and pasta sauce in the saucepan.
5. Once the vegetables are done frying, add them into the saucepan with the mince and pasta sauce.
6. Prepare whatever cheese sauce you’ve decided to use, using a small saucepan if needed.
7. Grab the lasagne dish and scoop in a thin layer of the ingredients in the saucepan.
8. Add however many pasta sheets will fit side-by-side on top of it.
9. Spread a layer of the cheese sauce on top of the pasta sheets.
10. Repeat steps 6-8 twice.
11. Grate some cheese on top of the final layer.
12. Cover the top of the dish in foil and put in the oven for 30 minutes.
13. Remove the foil, put in the oven again for five minutes.
14. Congratulate yourself on cooking a top-notch meal and dig in!

If there are any leftover mince/veggies, you can freeze it, and/or add it to some pasta another time?