LASAGNE

LASAGNE
(Serves 6)

Ingredients

125g/4½oz packet soya protein mince (rehydrated)
280ml/10floz cold water
550g/1¼lbs of any prepared diced vegetables (eg. carrots, celery, mushrooms, courgettes, parsnips etc.)
Little vegetable oil for frying
2 x 400g/14oz tins chopped tomatoes, with their juice
1tsp dried oregano
2tbsp soya sauce
Seasoning, if required
12-15 sheets of pre-cooked lasagne - follow instructions on the packet

For the Sauce:

50g/2oz cornflour
50g/2oz margarine
710ml/25floz milk or soya milk
¼tsp grated nutmeg
175g/6oz vegetarian cheddar cheese

Method
1. Soak the soya protein in the cold water for 10 minutes.

2. Fry the vegetables in a little oil until softened.

3. Add the soya protein and cook for a further 5 minutes, stirring all the time.

4. Add the tomatoes, oregano and soya sauce and simmer for 10 minutes.

5. Season if required.

6. Make the sauce by melring the margarine in a pan and stirring in the cornflour.

7. Cook for 2 minutes.

8. Add the milk gradually and stir until thickened.

9. Remove from heat, season, add the nutmeg and 50g / 2oz of cheese.
Stir well.

10. Arrange in layers in a buttered casserole dish as follows: lasagne, soya protein sauce, cheese sauce, ending with the cheese sauce.

11. Sprinkle with the remaining cheese and cook at 350°F/180°C/Gas 4 for 30-40 minutes until browned a little on top.

SERVING SUGGESTION:
Serve hot with a jacket potato and salad. The lasagne can be successfully frozen before cooking. When required, thaw for 8 hours and cook as above.