Vegan Lasagna with mushrooms and vegetables

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Step 1

Finely chop the onion, cut all vegetables in cubes and mushrooms in small pieces

Step 2

Heat the oil and saute the onion for 3 minutes

Step 3

Add vegetables and cook for another 5 minutes

Step 4

Add mushrooms and cook for 5 minutes

Step 5

Add the canned tomatoes, tomato concentrate, herbs, salt and pepper bring to boil and then simmer for 5 minutes

Step 6

Set aside to cool while you prepare the white sauce

Step 7

Add the oil to a pot and turn to medium high.

Step 8

Sift your flour all at once and stirring continuously fry the flour in the oil for a bit, stirring vigorously.

Step 9

Then add the milk all at once and stir continuously.

Step 10

It will start to thicken a few minutes after it has reached boiling point. Bear in mind that the white sauce will continue to thicken after it is removed from the heat.

Step 11

When the white sauce is a nice thickness, remove from heat, and add salt, black pepper, the yeast and mustard.

Step 12

When both sauces are ready, pre-heat the oven to 200°C fan.

Step 13

Layer the tomato and white sauce and lasagna in an oven safe rectangular dish as follows:

Step 14

Layer of tomato sauce

Step 15

Layer of lasagna

Step 16

Layer of tomato sauce

Step 17

Layer of white sauce

Step 18

Layer of lasagna

Step 19

Layer of tomato sauce

Step 20

Layer of white sauce

Step 21

Layer of lasagna

Step 22

Layer of white sauce

Step 23

Finish of with grated vegan parmesan and a grate of pepper

Step 24

Place into the oven and bake for 30-40 minutes. Allow to cool for at least 10 minutes before serving.