Traditional Lasagne - Vegan Recipe Club

Ingredients

• 500g vegan mince (eg Linda McCartney, Sainsbury’s, Asda, Morrison’s, Garden Gourmet)
• 2-3 large carrots, very finely diced
• 3 sticks celery, very finely diced
• 2 onions, very finely diced
• 4 cloves garlic, crushed
• 400g/6 cups button mushrooms, halved
• 2 tbsp sage, finely chopped
• 3 tbsp fresh oregano, chopped
• 4 bay leaves
• 60ml/¼ cup red wine vinegar
• 125ml/½ cup vegan red wine
• 3 tbsp tomato purée
• 3 x 400g tins of plum tomatoes
• 1 tbsp brown sugar, vegan syrup (eg agave, or xylitol if following low-sugar diet)
• 375ml/1½ cups of strong vegan stock
• Salt and pepper, to taste
• Lasagne sheets (egg-free)
• A couple of handfuls of your favourite vegan melting cheese, grated
• 4 tbsp vegan margarine
• 4 tbsp plain flour
• Pinch of freshly ground nutmeg
• 700ml/3 cups (approx) soya milk (other plant milks don’t work so well but can be used if preferred)
• 2 tbsp nutritional yeast
• 2 tsp Dijon mustard
• Handful of vegan parmesan, grated (eg Violife Prosociano)