Who doesn’t love a lasgne. It’s a delicious winter warmer, can be made ahead of time, and the leftovers are easily frozen for a quick mid-week dinner. This particular recipe comes courtesy of my dad, and has been tried and tested (several times) by me and Andy. Not only is this recipe super tasty, it’s also really simple and fast to make.
RAGU AND SPINACH SAUCE
1 tbls of olive oil
450g of soy mince (be sure to weigh this once it’s been re-hydrated, not when it’s dry, or you’ll have far too much)
1 x red chilli (seeded and finely chopped)
2 x fat garlic cloves (crushed)
250g of button or chestnut mushrooms (roughly chopped)
350ml of vegan yoghurt or vegan crème fraiche
150g of baby spinach (roughly chopped)
salt and freshly ground black pepper
TOMATO AND THYME SAUCE
1 x 400g can chopped tomatoes
2 tbls of tomato paste
1 tsp of Demerara sugar
1 tbls of fresh thyme leaves (if using dried thyme you only need about half a teaspoon).
Vegan mozzarella (grated)
Preheat the oven to 200°C/Fan 180°C/Gas 6.
You will need an ovenproof dish roughly 15 x 25 x 5cm
For the ragu and spinach sauce
Heat the oil in a large non-stick frying pan and add mushrooms and fry for a few minutes.
Add the chilli, garlic, and mince, and cook for a few minutes more.
Stir in the vegan crème fraiche/ vegan yoghurt and spinach.
Bring to the boil for a couple of minutes, season well and then set aside.
For the the tomato sauce
Measure all the ingredients into a jug, stir and season well.
Divide the ragu sauce into thirds, and spoon a third into the base of the dish. Spoon a third of the tomato sauce on top, and arrange half the pasta sheets over the tomato sauce.
Repeat using two more layers each of the ragu and tomato sauces and one of pasta. Sprinkle over the top your choice of vegan Mozzarella cheese.
Bake in the preheated oven for about 20-30 minutes or until golden brown, bubbling around the edges, and the pasta is tender.