This vegetarian lasagne is total comfort food for me. It is my version of the lasagne my mum used to make for us when we were kids and it tastes just how I remember it. It’s simple, cheap, feeds many and is incredibly adaptable. More importantly, it is the most delicious lasagne I have ever had. Really.
500g box dried spinach lasagne sheets (may have left overs for next time!)
4 390g tins ratatouille
200g meltable vegan cheddar cheese
100g meltable vegan mozzarella
200g spinach (can use thawed frozen)
25g vegan margarine
1 pint unsweetened non dairy milk
1 tbsp chopped fresh basil or oregano
nutmeg, salt, pepper
- Preheat oven to 200c and have ready a large oven proof dish.
- Make the cheese sauce – heat the 25g margarine over a medium heat until melted and slightly foaming and then stir in the flour and cook, constantly stirring for about a minute. Gradually whisk in the milk, just a little at a time to ensure the sauce remains smooth. Once its all whisked in, up the heat a little and cook until thickened, whisking all the time, then stir in a pinch of nutmeg, salt and pepper to taste followed by 100g cheese.
- Now all you do is start layering. Start with a thin layer of the ratatouille on the base of the dish then lasagne (try not to overlap the sheets), then ratatouille, spinach, cheese sauce, a handful of both cheeses, then repeat until all used up, make sure you end with sauce, at least ratatouille and top with cheese, basil/oregano and the sliced tomato.
- Bake in the preheated oven for about 35 minutes until cooked through and crisp on top. Serve with salad and garlic bread.