I often don't use vegan cheese at all and just use the white sauce between layers - still delicious!
Makes 4 decent serves
1 cup TVP or vegan ground beef
1 400g can chopped Tomatoes
1 100g jar Tomato Paste
1 brown onion chopped
2 cloves Garlic
Basil (or whatever herbs you like)
2 Tbls dried Italian herbs
1 tsp vegan sugar
Salt & Pepper to taste
Vegan cheese shredded (I use mozzarella and cheddar) reserving some for the top.
Vegan white sauce
Oil for frying
Feel add anything into the TVP mixture such as olives, mushroom as you normally would pasta sauce.
Preheat oven to 180 degrees celcius Get your TVP ready by adding 1 cup or stock to 1 cup of TVP in a bowl. Put a tea towel over the bowl and let sit for 10mins till TVP has soaked up the water.
In a pan heat oil and fry onion and garlic until brown. Add TVP, canned tomatoes, tomato paste mixed herbs and any fresh herbs you are using. Once heated through take off heat.
Place your lasagne slats in some tepid water to soften.
Lightly grease your baking tin and add one layer of TVP mixture followed by a layer of shredded cheese and then lasagne slats. Repeat this porcess until you are at the top. Pour a final layer of TVP mixture over the top lasagne slat followed by the cream cheese and then some shredded cheese.
Put in oven for 30 minutes or until cheese on top has browned.