1 box brown rice lasagna pasta
1 packet ground vegan mince
2 tablespoon olive oil
4 cloves crushed garlic
1 small red onion chopped
2 cups spinach
2 cups mushrooms chopped
4 hot chillis chopped (optional)
2 cups tomato sauce
1 pinch Himalayan salt and pepper
1 tlsp vegan margarine
1 tablespoon flour
1 cup cashew milk
1 tsp English mustard
1 cup dairy free cheese
Method of cookery
1- bring a huge pan of water to the boil and add the lasagna shells and boil until moderately soft.
2- in a wok add the olive oil and bring up the heat.
3- Add the vegan mince, garlic, onion, spinach, mushrooms and chillis optional to the wok and stir-fry until cooked. Once cooked add the tomato sauce, salt and pepper and simmer.
4-In a small saucepan melt the margarine for the cheese sauce and add the flour to make a soft creamy dough consistency. then gradually add the milk to form the sauce then finally add the mustard and the cheese.
5- grab a medium sized deep lasagna dish and start by greasing the bottom with a little olive oil.
6-start to layer the bottom of the dish with pasta, then add the minced vegan sauce on the top then layer with more pasta then add the cheese sauce and keep repeating that sequence until you have a nice rise.
7- sprinkle more cheese on the top and place in the oven 200 degrees Celsius for 30 minutes
8-cut into neat squares and serve. Enjoy!