2 boxes Fry’s Meat Free Mince
1 box lasagna sheets
1 large onion, peeled and finely chopped
2 carrots, peeled and grated
2 stalks celery, finely chopped
1 clove garlic, peeled and grated
1 green pepper, finely chopped
115g Tomato paste (small tin)
400g whole peeled tomatoes, chopped
Salt and Pepper
Sugar to taste
Oil to fry
1/4 cube vegetable stock diluted in 250ml boiling water
1/2 cup cake flour
2 cups milk or soya milk
Salt and pepper
1 cup cheddar cheese (or vegan cheese)
Preheat oven to 180°C. Make your mince mixture first by frying the onion, carrot, celery, garlic and green pepper in a little oil until softened and slightly brown. Add the Mince and stir through, add the tomato paste and the whole peeled tomatoes, season and add the vegetable stock. Cook until combined. Check the tartness of the mixture and add a little sugar if necessary. Set aside.
To make the white sauce, melt the margarine, add the flour and stir combine. Add the hot stock or milk to the flour mixture and whisk constantly over a medium heat. Once thickened turn the heat down and allow the sauce to cook through. Check the seasoning and add the grated cheese, keeping a little back to garnish. Remove from heat.
Assembling the lasagna
Spread a layer of white sauce on the bottom of the dish and cover with lasagna sheets. Spread a layer of the mince mixture. Repeat the layers until the baking dish is full and finish with a layer of white sayce. Top with the remaining cheese and bake at 180°C for 30 minutes until golden brown and cooked through. The secret to a good lasagna is to let it stand in a warming drawer before serving. Serve with a green salad of your choice.