Recipe for Vegan Vox Lasagne (serves 4-6)

This is not a classic lasagne recipe, but it is very tasty and economical and me and my veggie hubby love it.

Ragu Ingredients:

1 brown onion

1 courgette

3 mushrooms (closed cup)

1 red bell pepper

1 clove garlic

1 small chilli pepper (red)

1/3 pack of gourmet mince

1 tin chopped tomatoes

1 tin baked beans (or any other bean of your choice)

2 tblsp tomato puree

1 tblsp Italian herbs

1 tsp dried basil

2 vegan stock cubes

1 dash Hendersons relish (or a vegan Worcestershire sauce)

1 dash balsamic vinegar

Salt/pepper to taste

Olive oil 

White sauce ( I use this vegan alfredo sauce recipe from chocolatecoveredkatie.com instead)

Lasagne sheets x 12

Mozzarella cheese (Cheezly) (half pack)

Dried breadcrumbs (optional)

Method:

Chop onion, courgette, mushrooms, red pepper and chilli.

Crush garlic.

Pour a small amount of olive oil into a wok or frying pan and heat up.

Add the garlic, chilli and onions and gentle fry for a few minutes. Then add the rest of the chopped veg and the mince and fry for a further 5 minutes.

Add the herbs, sauces and balsamic vinegar and stir well until they are mixed in.

Then add the canned tomatoes and beans and stir. Crumble in both stock cubes and stir again. Now add salt and pepper to taste and tomato puree. Keep the mixture simmering away gently whilst you prepare the alfredo sauce.

Once you have blended the sauce...

Begin by placing 3 lasagne sheets at the bottom of a rectangular lasagne dish. Add a layer of the ragu (about 1/3), the a layer of the alfredo (about 1/3) and then repeat for 3 layers. Finish with a layer of lasagne sheets and alfredo sauce on top and grate ½ block of mozzarella over the top. Sprinkle with a few dried Italian herbs or breadcrumbs.

Bake in a preheated oven for 20-25 minutes at 180°C.

Serve with a crispy green salad and enjoy!

Let me know what you think, if you try this recipe or any variations of it. This can be kept in the fridge in an air-tight container for 48 hours and frozen.

Check back next week for another vegan recipe. VVx