Vegetarian lasagne
This vegetarian lasagne is lactose/dairy free and perfect with a serving of baked vegies on the side. For a lighter option, serve with a fresh garden salad.
Keywords
- capsicum
- courgette
- eggplant
- mushroom
- tomato
- onion
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Cooking tools:
- Baking dish
- Oven
- Stove
- Skillet
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Colander
- Measuring cup
- Measuring spoon
Ingredients
- Tomato sauce1 tbs oil
- 1 large onion, chopped
- 1 red capsicum, diced
- 2 medium courgettes diced
- 1 small eggplant, diced
- 1 cup sliced mushrooms
- 415g can Italian style tomatoes, chopped
- 140g carton tomato paste, no added salt
- 1 cup water
- 1 tsp salt (optional)
- 8 lasagne sheets
- ½ cup grated soy cheese, extra
- White sauce4 tbs flour
- 3 cups So Good Regular soy milk
- ½ tsp salt (optional)
- ½ cup grated soy cheese
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