Prep time 15 minutes
Cooking time 50 minutes
- 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.
Garlic bread (vegan / gluten free) I Mixed salad