VEGAN MUSHROOM LASAGNE

Ingredients

• 400g portobello mushrooms
• 2 large aubergines
• 1 400g tin of plum tomatoes
• 1 onion, finely sliced
• 1 carrot, finely diced
• 1 stick of celery, finely diced
• 1 bay leaf
• 1 sprig of rosemary
• 1tbsp tomato purée
• 1 glass of vegan red wine (optional)
• 500ml soy or other non-dairy neutral flavoured milk
• 100g vegetable spread
• 100g flour
• 1 tbsp nutritional yeast (optional)
• Vegan parmesan (optional)

Method

1. Finely chop the mushrooms.
2. Heat a sauté pan with some olive oil and add the carrot, celery, onion, bay leaf and rosemary.
3. Season well and cook for 5-10 minutes until softened. Add the tomato purée.
4. Add the red wine if using, turn up the heat and reduce by half.
5. Add the mushroom and tinned tomatoes and cook for a minute, reduce the heat and simmer for 15 minutes while you make the white sauce.
6. Heat the oven to 180c
7. Heat a heavy-based saucepan and melt the vegetable spread. Whisk in the flour, yeast if using and nutmeg then slowly add the milk, whisking all the time until fully combined and smooth.
8. Heat gently for ten minutes until thickened and shiny.
9. Cut the aubergines into long thin sheets and put one layer in the bottom of a lasagne dish.
10.   Spoon over some of the mushroom sauce and a good layer of the white sauce and repeat until finished.
11.   Bake in the oven for about 20-25 minutes until golden on top and serve with vegan parmesan (optional).