Vegan lasagna recipe

You know what I love? Lasagna. You know what I don't love? The dairy industry behind that oh-so-delicious white sauce and cheese. That's why I came up with this vegan version of the hearty Italian classic.

Serves 4

For white sauce:
400ml soy milk
2 tbsp corn flour
1 1/2 tbsp Nuttelex

For tomato sauce:
2 carrots, diced
2 zucchini, diced
2 sticks celery, diced
1 onion, diced
1 clove garlic, minced
1-2tbsp olive oil
400g tin diced tomatoes
1 tbsp tomato paste
1/2 tsp sugar
100ml red wine
200ml water

Instant lasagna sheets

1. Preheat oven to 190 degrees C. Then, in a large saucepan over medium heat, fry onion in oil until softened. Add garlic and fry for a further 30 seconds.

2. Add carrot, zucchini, and celery, and saute until softened.

2. Add tomatoes, tomato paste, sugar, wine, and water. Mix well and bring to the boil. Reduce heat and simmer for 20 minutes.

3. Meanwhile, in a jug, combine milk and corn flour using a whisk (add milk to corn flour, not the other way around or it will be lumpy!). Over medium-high heat, melt the Nuttelex in a saucepan. Add the milk mixture and heat, stirring constantly, until sauce thickens (usually around 3 minutes - when it begins to simmer). Remove from heat.

4. In an oven dish, place a lasagna sheet, followed by a layer of white sauce, then a layer of tomato sauce. Continue this until all of the sauce is gone (3-4 layers), finishing with the tomato sauce on the top.

5. Bake in oven according to instructions on the instant lasagna sheet box.

Happy eating! :)