From Kate Dunbar, Patient Advocate
- 1 can beans of choice
- ½ cup olives
- 1 red pepper chopped
- 1 medium red onion chopped
- 100g mushrooms chopped
- Garlic to taste (3 cloves)
- 1 tin chopped tomatoes, or fresh
- 1/2 cup chopped dried tomatoes
- 3 bay leaves
- 1 tbsp. mixed herbs
- Chilli if you like
- 3/4 litre soya milk or other plant milk
- 1 tbsp mustard powder
- 1 tbsp chopped ginger
- Black pepper
- 2 heaped tsp. yeast extract (eg. Meridian salt free)
- 2 heaped tbsp. wholemeal flour
- 1 pack wholemeal lasagne sheets
- Tomatoes for topping, plus perhaps chopped olives and sunflower seeds.
Step by Step Instructions
Cover base of large pan with a little water. Add onions and garlic and simmer till translucent. Add tinned tomatoes, dried tomatoes, olives, pepper, beans, bay leaves, and herbs. Add chilli if you like heat. Add ¼ litre of water and simmer for approximately 20 minutes until nicely cooked down. Keep adding water if the sauce gets too thick.
Put the wheat flour in a separate large saucepan. Add soya milk a little at a time and stir to make a paste. Keep adding the soya milk as you slowly heat the sauce so that you don’t get any lumps. Not to worry if you do, just whisk it a little to break them up. Add in the mustard powder, chopped ginger, pepper and yeast extract. Bring to a simmer to thicken.
Layer your lasagne
In a large rectangular dish, put a base layer of red sauce, followed by a little of the white. Arrange the pasta sheets across the top, covering any gaps with broken pasta sheets. Do this for another two layers, ensuring that you have saved enough of the white sauce to cover the entire top of the lasagne. Arrange your toppings.
Put into the oven at 180°C for about half an hour or until browned to your liking.
All these ingredients are approximate. Add more or less of each to taste.
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