Vegetarian Lasagne

Ragu Filling

• 1 tbsp olive oil
• 1 brown onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves
• 1 tbsp oregano
• 1/2 tsp chilli flakes (optional)
• 2 tbsp fresh basil (1 tsp if dried)
• 200 g mushrooms, diced
• 2 tbsp tomato paste
• 1/3 cup red wine
• 2 400g can brown lentils, drained & rinsed
• 2 400g can chopped tomatoes

Bechamel

• 120 g vegan butter / olive oil
• 1 cup flour
• 4 cups Pureharvest Organic Soy
• 2 tsp sea salt
• 1/2 tsp ground nutmeg
• 1/2 cup vegan cheese

Layers

• 1 large egglant
• Vegan mozzarella
• lasagne sheets

1. Pre heat oven to 180C.

2. Ragu
   Heat about 1tbsp of olive oil in a pan over medium heat.
   Add onion, carrot and celery and sauté until golden brown, approximately 7 minutes.
   Next, add garlic and herbs and stir to combine.
   Then add the mushrooms and sauté until all liquid has evaporated, about 10 minutes.
   Add tomato paste and mix well, then deglaze with red wine and simmer until the wine has completely evaporated.
   Add chopped tomatoes and lentils, mix well and simmer for about 30 minutes.
   Finally, season with salt and pepper and set aside.

   Slice the eggplant into rounds about 1/2 cm thick.
   Either bake in the oven for about 15 minutes until slightly golden. Or you can fry them on a skillet with a little oil, about 2 minutes on each side.

3. Bechamel
   For the béchamel sauce, melt butter over low heat. Add the flour and stir vigorously with a whisk so that no lumps form and it comes together.
   Gradually pour in the soy milk, whisking vigorously to keep it smooth.
   Let the béchamel simmer briefly until it thickens.
   Add salt, pepper and vegan cheese and set aside.

4. Assembling Lasagne
   Spread about 1/2 cup of ragu in a large baking dish.
   Place lasagna sheets on top and cover with ¼ of the béchamel then layer the roasted eggplant. Next, Ragu, lasagne sheets, béchamel, ragu, lasagne sheets then the last layer should be béchamel. Then sprinkle over some vegan cheese and basil.

   Cover loosely with foil and put the lasagne in the oven at 180C for 30 minutes, remove the foil for the last 5-10 minutes.