|Lasagne & Vegan Mofo Day 25|
- Spaghetti No-Bolognaise
- Lasagne with a twist
- Chilli Non-Carne
But first I'm going to show you what I did with the other half of the No-Bolognaise and how you can turn this into a tasty lasagne dish with a twist.
Spray of Olive oil
½ No-Bolognaise recipe
1 Courgette (mine weighed 220g and I used a yellow variety)
1 Tbsp Vitalite
1 Tbsp Plain flour
250ml Almond milk, unsweetened
2 Tbsp Nutritional yeast
½ Tsp Garlic granules
Scattering of vegan cheese*
* I used a few slices of my courgette cheese
Spray an oven proof dish with olive oil to stop the lasagne sticking to the dish.
Slice the courgette length ways, about 3mm thick, and if you can make the lengths the same size as your oven dish.
Pour half of the No-Bolognaise mixture into the dish and top with half of the courgette slices. Pour the rest of the No-Bolognaise on top and finish off with the remaining courgette slices.
In a saucepan add the Vitalite, plain flour and almond milk and bring to a boil, whisking all the time. The sauce will thicken as it heats up. As soon as the sauce reaches boiling point remove from the heat and whisk in the nutritional yeast and garlic granules.
Pour over the courgette slices and top with a scattering of vegan cheese. I made another batch of my courgette cheese and I used a few slices of this.
Bake in a moderate oven for 20-30 minutes, depending on how thick you have sliced your courgette. Mine was cooked after 20 minutes and the 'cheese' on top was golden brown.
Serve with chips and peas.