Ingredients

Tomato Sauce

1 x medium onion

2 x cloves of garlic

1 x can whole peeled tomatoes

1 x Tomato paste

2tbsp spoons of mixed herbs

White Sauce

6 x tbsp Olive Oil

5 tbsp all-purpose flour (gluten-free optional)

4 cups soymilk (or other non-dairy milk)

2tsp prepared yellow mustard

Salt and Pepper (to taste)

¼ cup Vegan cheese – dairy-free down under

For the Lasagne

One pkt of Lasagne sheets (gluten-free optional)

Mushrooms

Zucchinis

Vegan cheese for topping – dairy-free down under

Instructions

Slice the mushrooms and zucchinis and put aside.

Prepare the Tomato sauce

Slice the onion and garlic and sauté in pan until brown

Pour in whole peeled tomatoes and tomato paste

Add mixed herbs and stir until thickened.

Prepare the white sauce

Add the oil to the pot and heat on a medium heat

As oil heating sift in the flour (Gluten-free optional)

Then add the soymilk all at once and stir continuously until it reaches the desired thickness

Add the Dairy-free Down Under Cheese and stir in until melted

When thickened take off heat and add the salt and pepper and mustard.

Time to assemble the Lasagne

Layer the Lasagne Sheets on the bottom of the Oven proof Lasagne pan

Then Pour over 1/3^rd the white sauce

Layer the mushrooms the zucchini

Pour over a 1/3^rd of the tomato sauce

THEN REPEAT TWO MORE TIMES

Place in oven at 190 covered for 1hour or until the Lasagne sheets are tender

Take out of the oven and place more Dairy-Free Down Under Cheese on top and place until the grill

Melt the Dairy-Free Down Under Cheese for 10mins or until melted and brown on top.

ENJOY