Gluten Free Vegan Lasagne

Ingredients

• 1 pack Vegie Delights Gluten Free Savoury Vegie Mince
• 3 tablespoons olive oil
• 1 brown onion, peeled and diced
• 3 cloves garlic, peeled and sliced
• 1 carrot, grated
• 2 stalks celery, diced
• 400g tinned tomatoes
• 1 teaspoon dried oregano
• ¼ cup parsley leaves and stalks, finely sliced
• ¼ cup basil leaves and stalks, finely sliced
• 600g silken tofu
• 1 teaspoon nutmeg
• 250g zucchini or 180g gluten free lasagna sheets
• Sea salt and black pepper

Method

1. Preheat oven to 180⁰ Heat a large frypan on medium heat. Add olive oil to coat the pan, then add onion, garlic, carrot and celery and cook for 8 minutes, stirring frequently.
2. Add 1 packVegie Delights Gluten Free Savoury Vegie Mince, tinned tomatoes, dried oregano, parsley and basil to pan with 100ml water, season with sea salt and black pepper, stir and bring to a simmer for 10 minutes.
3. Remove from heat and prepare the tofu béchamel. Blend tofu and nutmeg in a high speed blender or food processor until creamy.
4. If using zucchini as your pasta sheets, slice in thin pieces length ways and set aside.
5. To make the lasagna, start with a light drizzle of olive oil on the base of a lasagna dish, followed by a spoonful ofVegie Delights Gluten Free Savoury Vegie Mince sauce to cover the base. Layer with zucchini or lasagna sheets and half the béchamel. Repeat the layers finishing with a layer of tofu béchamel on the top.
6. Place in the oven to cook for 35-40 minutes.
7. Let cool, serve and enjoy.