3 tbsp olive oil
1 oz (30g) plain flour
1 pint (600 ml) vegetable stock
handful of parsley, chopped roughly
5½ oz (150g) vegan cheese
1 large onion, sliced
5½ oz (150g) mushrooms, thinly sliced
14 oz (400g) fresh spinach, chop roughly
pinch of grated fresh nutmeg
2 garlic cloves, crushed
2 tbsp tomato puree
2 14 oz (400g) cans chopped tomatoes
10-12 lasagne sheets
salt and pepper

1. Preheat the oven to 200C/400F/Gas 6. Put 1 tablespoon olive oil and the flour and stock into a saucepan and whisk continuously over a gentle heat for about 5 minutes until thick and smooth. Season with salt and pepper and stir in the parsley and 75g (2.5 oz) cheese. Set aside.

2. Heat 1 tablespoon olive oil in a wok or large frying pan. Add the onion and mushrooms and saute over moderate heat for 5 minutes or until the onion is soft and golden. Add the spinach and cook for a minute until wilted. Season with salt, pepper and the nutmeg. Set aside.

3. Heat the remaining oil in a large frying pan. Add the garlic and fry gently for 3 minutes. Add the tomato puree and tomatoes and simmer gently for 10 minutes until the mixture has reduced to a thick, vivid sauce.

4. Lightly oil an ovenproof dish and spread half the tomato sauce over the bottom. Cover with a layer of lasagne. Spread one-third of the white sauce on top of the lasagne, then spread half the spinach and mushroom sauce over the white sauce. Cover with a layer of lasagne. Repeat the process - you will end with a layer of lasagne topped with white sauce. Scatter the remaining cheese over the top and bake for 25-30 minutes until the topping is golden and bubbling. Serve immediately.

This recipe comes from The Joy of Vegan Cookery by Amanda Grant
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