Makes a medium-sized lasagne (~30 x 18cm)
Fresh or dried lasagne sheets – if using dried lasagne, prepare as per directions to cook, then plunge in cold water and set aside
60g grated vegan cheese
2 tablespoons vegan parmesan
2 bunches fresh spinach – steamed, squeezed to get rid of moisture, and finely chopped (alternatively, use 2 boxes frozen chopped spinach – thaw and squeeze out excess moisture)
1/4 cup soy or almond milk – unsweetened
500g vegan mince
250g mushrooms, sliced
1 large chopped onion
3 cloves garlic, mashed or grated
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano (or tablespoon fresh)
1 teaspoon sugar
2 x cans tomatoes, crushed
4 tablespoons tomato paste
100g vegan butter – e.g. nuttelex
6 tablespoons flour
salt and pepper to taste
pinch of nutmeg
800 millilitres of soy or almond milk
200g vegan cheese, grated – e.g. Bio cheese or Daiya cheese
2 tablespoons grated vegan parmesan cheese
Make ‘meat’sauce: Fry vegan mince in heavy-based frying pan until brown, making sure that it is loosened and not stuck together in a big lump; remove and set aside. Add onion, garlic and mushrooms – use a little olive oil if needed – and fry until onion is slightly browned. Stir in herbs and spices and stir fry for a minute. Add tomatoes and tomato paste and simmer covered for about an hour, then a further 15 minutes uncovered until the sauce is thick.
Make ‘cheese’ sauce: Melt butter over a low heat, then add flour and seasonings and blend until smooth. Stir for a few minutes until flour is cooked and browning. Remove from heat and gradually stir in the milk. Return to heat, and stir constantly until it boils and thickens. Cook a further minute, then remove from heat and stir in the cheeses, stirring until they melt into the sauce.
Assemble the lasagne: Grease a lasagne or other flat ovenproof dish – roughly 30 x 18 cm. Put in a layer of pasta sheets, trimming to fit. Spread evenly with half the meat sauce, top with 1/2 the cheese sauce. Cover with spinach (make sure you’ve squeezed out as much water as possible), then another layer of pasta. Repeat meat and cheese layers, and top with pasta. Sprinkle with the grated cheese and parmesan, then sprinkle half the soy or almond milk evenly over the top.
Backe at 180 degrees for about 20 minutes, then sprinkle over the remaining milk and cook for a further 15 minutes until browned on top. If it is not brown, finish off under the grill.
Let it stand for at least 10 minutes before serving.