Lasagne | Freelee's favourite foods 

YIELD, TIMES AND INFO
Makes: 4 servings
Preparation Time: 20m
Resting Time: 30m
Total Time: 50m
Cooking Temperature: 180°C - 360°F
Storage Times: Keeps for 2 days in the fridge
INGREDIENTS (Imperial)
For the béchamel sauce:
¼ cup cornstarch
2 pinches nutmeg (or mace)
2 pinches black pepper
¼ tsp salt
2¼ cup non-dairy milk (read notes)
1 tbsp vegan butter (optional)
For the ragù:
3.5oz soy mince (TVP)
½ medium carrot
½ medium onion
½ stick celery
1 bottle tomato passata (24.5oz)
1 cup water
½ tsp garlic granules
½ tsp miso paste
¼ tsp baking soda (optional)
1 pinch black pepper
1 tsp chopped rosemary
For a 9x9-inch (23x23 cm) oven dish:
10 lasagne sheets
ragù
béchamel sauce
vegan cheese
INGREDIENTS (Metric)
For the béchamel sauce:
30g cornstarch
2 pinches nutmeg (or mace)
2 pinches black pepper
2 salt (¼ tsp)
500g non-dairy milk (read notes)
10g vegan butter (optional)
For the ragù:
100g soy mince (TVP)
30g carrots
30g onions
30g celery
680g tomato passata (1 bottle)
240g water
2g garlic granules (½ tsp)
5g miso paste (½ tsp)
1g baking soda (¼ tsp - optional)
1 pinch black pepper
2g chopped rosemary (1 tsp)
For a 9x9-inch (23x23 cm) oven dish:
10 lasagne sheets
ragù
béchamel sauce
vegan cheese