2cups Vegan Bolognese Saucecheck the recipe I posted the other day.
1largeZucchini (sliced lengthways about 0.5cm thick)
1/2largeEggplan (sliced lengthways about 1cm thick)
Cooking SprayI use rice bran oil
4largeDry Lasagne SheetsI use the San Remo Family Pack ones as they fit perfectly in that dish, but any will do.
1 1/4tbspOlive Oil
1 1/4tbsp plain flour
250mlUnsweetened Almond Milk
1tspGarlic Saltor regular salt and some garlic powder if you don't have garlic salt
In a medium saucepan, heat the oil on medium heat and add the flour, whisking to combine into a roux.
Lower the heat a little and slowly add the almond milk whilst whisking. The sauce will thicken quickly and once you have used all of the almond milk a thick sauce should have formed. Don't make it too thick as the cheese will thicken it more.
Add the vegan mozzarella and whisk until melted into the sauce.
Add the salt and pepper (and garlic if required) and mix well then remove from the heat and set aside.
Preheat fan forced oven to 180 degrees Celsius.
Lay out your sliced vegetables and spray the top side with oil.
Head a grill pan on medium high heat and grill the oiled side of the vegetables.
Spray the side facing up in the pan with a little oil and after a minute or so, flip to cook the other side.
Cook for a minute and then remove from the heat and set aside. Repeat with any remaining vegetables that didn't fit in the pan.
In your baking dish add 1/4 of the bolognese sauce mixture (in my case, 1/2 a cup) to coat the bottom of the dish. Place a sheet of lasagne on top of the sauce.
Cover the lasagne sheet with 1/3 of the white sauce then a layer of eggplant, a layer of bolognese (1/4 of the mixture) and then another sheet of pasta.
Repeat the process with the zucchini instead of the eggplant. White sauce, zucchini, bolognese then pasta.
Ada another layer of white sauce then cover with half the grated mozzarella. Add a final layer of pasta, the remainder of the bolognese sauce and the remainder of the grated mozzarella.
Cover in foil and cook in the preheated oven for half an hour.
Remove the foil, turn the heat up to 200 degrees Celsius and cook for a further 15 minutes.
Remove from the oven and stand for 5-10 minutes, then serve.
You could leave the mozzarella out and use some nutritional yeast in the sauce and sprinkled through the layers of the lasagne for a great flavour also.