Creamy vegan lasagne

Winter might be on it's way out but a delicious lasagne is never off the menu in my house! Packed full of veggies and protein this recipe is fabulously flavoursome! It's great because you can chop and change what vegetables you put in depending on what you fancy / what's in season.

I usually make the mince with supermarket soya mince, but Sainsbury's had sold out so I tried Linda McCartney pulled 'chicken' instead and OMG it worked fantastically!

This is not difficult to make, but does need to bake in the oven for about 30-45 minutes, plus 15 mins or to build your lasagne. As per, you won't find any strange ingredients that you can't find in a basic supermarket so go ahead and keep the family happy with this hearty dinner!

Remember new vegans - Lasagne sheets and pretty much all pastas are vegan! YAY

...As for the white sauce, thats easy peasy to do too and its tastes super creamy (drool emoji).

Ingredients:

- Lasagne sheets

- 1 pack Linda McCartney shredded chicken

- 2 tins of chopped tomatoes

- Handful or two of kale

- Mushrooms, chopped chunky

- 1 large onion, diced

- 3-4 cloves of garlic, crushed

- Red lentils (no need to be soaked or cooked first. If they're from a tin just drain and rinse them)

- Oregano, and paprika

For the white sauce:

- 45g coconut oil

- 600 ml soya milk

- 25 g corn flour

- Splash of cider vinegar

- Water if you need to thin the sauce at all as it thickens well!

Recipe:

- Pre-heat the oven to 165

- In a slug of oil, brown the garlic and onion and then stir in a generous sprinkling or oregano. Then stir in some paprika, use about half the amount of paprika as you did oregano.

- Next, throw in the mushrooms, lentils, shredded soya and any other veggies you want.

- Stir all the spice onto the food and then add the tinned tomatoes

- Allow this to simmer, stirring occasionally, while you make the white sauce

White sauce recipe:

- Lightly melt the coconut oil on a medium-low heat

- Throw in the cornflour, a splash of cider vinegar and pour in the milk, whisk everything around well

- Don't let it quite reach boil, as it gets hot it will start to thicken

- If you need to use water to thin it down then go for it, but you want a nice thick rich white sauce that even non-vegans won't realised is dairy-free!

- Season with salt and pepper as you like or even a sprinkling of cheese for that extra creamy hit!

Build the lasagne:

- In a large oven proof dish, spoon in a generous layer of your tomato mince. Then, dollop some white sauce, followed by a single layer of pasta sheets. Repeat the process until you dish is full. Finish off with a layer of white sauce and dairy-free chease of you choosing et voila!

- Bake it for about 30-45 minutes until the chease / sauce is a golden and bubbling.