Vegan Lasagne

I've been asked a few times now for my lasagne recipe so here it is.
I'd also recommend serving it with home made garlic ciabatta. Chop up some garlic, add to butter with some mixed herbs and spread on a ciabatta or baguette, grill for 5 minutes and serve.
Or Asda do an accidentally vegan smartprice garlic baguette at 36p if like me, sometimes you can't be bothered to make your own.

Serves 4

Ingredients:

1 medium onion chopped
4 mushrooms thinly sliced
2 garlic cloves chopped
200g soy mince (frozen or dried)
1/2 tsp oregano
500g passata
1 tbsp tomato paste
50ml vegetable stock

1/2 packet lasagne sheets

White sauce -

65g dairy free butter
65g plain flour
500ml dairy free milk

In a large pan cook the onion, add the garlic and mushrooms and lightly fry for a few minutes. Add the soy mince, oregano, passata, tomato paste and veg stock and stir to combine.
Bring to the boil and simmer for 15 minutes until the sauce is at the right consistency (not too thick, not too runny). If it's too thick add a bit more veg stock and simmer for a few more minutes.

In another pan, melt the butter over a low heat, then stir in the flour. Whisk in the milk, turning the heat up slightly, and stir continuously until the sauce is smooth and slightly thick.

Pre-heat oven to  210c/gas 7/400f

Spoon half of the filling mix into the bottom of your lasagne dish, so it covers the bottom and up to the sides. Cover with lasagne sheets. Spoon the other half of filling mix on top of the sheets, and drizzle a small amount of white sauce over that. Cover with lasagne sheets again, then pour the rest of your white sauce on top.

Finish with grated or sliced dairy free cheese and a sprinkle of oregano on top.

Cook in the oven for 30 minutes or until top is browned and bubbling