Ingredients
1 tbsp olive oil
2 tbsp plain flour
300ml soya milk
Nutmeg, for grating
2 x portions vegan ragu (see recipe link below)
4 lasagne sheets
1 tbsp nutritional yeast (optional)
Green salad, to serve
Method
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Heat oven to 180C/160C fan/ gas 4. Heat the oil in a pan, whisk in the flour and cook for 2 mins. Slowly whisk in the soya milk and cook until you have a creamy white sauce, about 5 mins. Season to taste, adding a grating of nutmeg.
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Spoon a third of the ragu into an ovenproof dish, then top with 2 lasagne sheets followed by a third of the white sauce and a third of the ragu. Top with the remaining lasagne sheets and ragu, then spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using. Bake for 35 mins until cooked through. Serve with salad.
