Meat-free lasagne

Lise’s meat-free mince version

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Step 1

Pre-heat the oven to 180C

Step 2

Fry plant mince until crispy

Step 3

Fry portobello mushrooms Bake aubergines in oven for 20 mins until mushy

Step 4

Remove skin from aubergines and chop flesh

Step 5

Add aubergines to mushrooms and tomato tins and purée and meat-free mince into a large pan

Step 6

Simmer for 40 mins

Step 7

While the tomato sauce is simmering, make a roux by melting butter on a low heat and then adding flour and stirring constantly

Step 8

Add milk and cook until the roux thickens

Step 9

Add nutmeg (optional) and season with salt and pepper

Step 10

Add half the cheddar cheese

Step 11

Pre-heat the oven to 200C

Step 12

Assemble the lasagne with a layer of tomato sauce, sheets of lasagne, cheese sauce. Repeat until dish is full (about 3 layers).

Step 13

Top with the remaining cheddar cheese. Cook in the oven at 200C for 20 mins

Step 14

Bob’s your uncle!