Ingredients
125g/4½oz
packet soya protein mince (rehydrated)
280ml/10floz cold water
550g/1¼lbs
of any prepared diced vegetables (eg. carrots, celery, mushrooms, courgettes,
parsnips
etc.)
Little vegetable oil for frying
2 x 400g/14oz tins chopped tomatoes, with their juice
1tsp dried oregano
2tbsp soya sauce
Seasoning, if required
12-15
sheets of pre-cooked lasagne
- follow instructions on the packet
For the Sauce:
50g/2oz cornflour
50g/2oz margarine
710ml/25floz milk or soya milk
¼tsp grated nutmeg
175g/6oz vegetarian cheddar cheese
Method
1. Soak the soya protein
in the cold water for 10 minutes.
2. Fry the vegetables in a
little oil until softened.
3. Add the soya protein and
cook for a further 5 minutes, stirring all the time.
4. Add the tomatoes, oregano
and soya sauce and simmer for 10 minutes.
5. Season if required.
6. Make the sauce by melring
the margarine in a pan and stirring in the cornflour.
7. Cook for 2 minutes.
8. Add the milk gradually and
stir until thickened.
9. Remove from heat, season,
add the nutmeg and 50g / 2oz of cheese.
Stir well.
10. Arrange in layers in a
buttered casserole dish as follows: lasagne, soya protein sauce, cheese sauce,
ending with the cheese sauce.
11. Sprinkle
with the remaining cheese and cook at 350°F/180°C/Gas 4 for 30-40
minutes until browned a little on top.
SERVING
SUGGESTION:
Serve hot with a jacket potato and salad. The lasagne can be successfully frozen
before cooking. When required, thaw for 8 hours and cook as above.
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