Prep time 15 minutes

Cooking time 50 minutes 

Serves 50

lasagne ingredients

  • 1 qty Bolognese 
  • 1 qty Bechamel sauce
  • 3kg dried lasagne sheets 
  • 2kg grated cheddar cheese (or vegan cheese)

Bechamel sauce ingredients

  • 150g Yellow Split Flour
  • 100g Cornflour
  • 700ml Fresh coconut milk
  • 2.5 litres soya milk
  • 250g Margarine
  • 2 onions, halved
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp white pepper

Method - Bechamel Sauce

Mix the pea four and cornflour together and gradually whisk in the coconut milk, set aside. 

Add the soya milk, margarine, onions and bay leaves to a pan and bring to a gentle boil. Once boiled turn off the heat and remove the onion halves and bay leaves with a slotted spoon and discard. 

Return the pan to a low heat and whisk in the cocnut milk mix, along with the salt and pepper. 

Bring the sauce to a simmer, stirring constantly to prevent lumps forming, then simmer for 5-10 minutes until thickened. 

Remove from the heat, if not using straight away, cover the surface of the saucepan with some baking parchment to prevent a skin forming. 

method - lasagne

Preheat the oven to 180 degrees

In non-stick deep baking trays add a layer of Bolognese sauce, cover with a layer of lasagne sheets, add a layer of bechamel sauce and sprinkle over some grated cheddar. 

Repeat the layers until you have 3 layers finishing with a layer of bechamel sauce and the rest of the cheese. 

Cook in the oven for 45-50 minutes until golden brown and bubbling, leave to sit for 15 minutes before serving. 

serving suggestion

Garlic bread (vegan / gluten free) I Mixed salad