Lasagne

I often don't use vegan cheese at all and just use the white sauce between layers - still delicious!

Lasagne
Makes 4 decent serves

Ingredients

1 cup TVP** or vegan ground beef

Vegan cheese shredded (I use mozzarella and cheddar) reserving some for the top.
Vegan white sauce
Oil for frying
GF Lasagne Slats

For sauce if not using jar:
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

Method

Preheat oven to 180C/350F.

Make the Vegan white sauce and set aside.
In a pan heat oil and fry onion and garlic until brown. 

Add TVP and brown.

Add sauce indigents. 

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 sauce/beef mixture followed by a layer of shredded cheese and then lasagne slats. 

Repeat this process until you are at the top. 

Pour a final layer of TVP mixture over the top lasagne slat followed by the white sauce and then some shredded cheese.
Put in oven for 40-50 minutes covered with foil, then remove foil and bake for a further 10 minutes to brown the cheese.

Let it sit for 10 minutes before slicing :)

**Textured Vegetable Protein (TVP) - if using;

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.