Directions

1

Add the oil to a large, deep pot.

2

Dice the onion and mince the garlic.

3

Add onion and garlic to the pot.

4

On a low heat, saute the onion and garlic until the onion is almost translucent. Turn the stove off and cover the pot.

5

Roughly quarter the tomatoes.

6

Roughly chop the parsley, basil and remove the leaves from the oregano stalks.

7

Add the tomatoes, herbs and stock to the pot along with the bay leaves.

8

Return the pot to a medium heat and stir frequently until the tomatoes begin to break down into a chunky sauce - approximately 15-20 minutes.

9

Turn the stove down to a medium-low heat to continue simmering.

10

Add the beef mince and re-season. Stir the mince in, breaking it apart so there are no meatballs/lumps.

11

Turn down to a low heat, cover and allow to gently simmer for a further 20 minutes, stirring occasionally to ensure nothing sticks to the pot.

12

If you're making your own pasta now is the time to do so!

13

Once the mince mixture is cooked, move the pot to a heat proof mat away from the stove.

14

Grease a large (approximately 45-50cm on the longest side) rectangular or oval dish with depth of around 8cm.

15

If you've made your own pasta, roll the pasta out ready to place in the dish.

16

Arrange your pasta in the dish, making sure there are no gaps.

17

Spoon the mince mixture over the pasta and spread evenly to ensure no pasta can be seen through the mixture.

18

Continue to layer pasta, mince, pasta, mince until the mixture is almost 1cm from the lip of the dish. Freeze any leftover mixture or make a second smaller lasagna.

19

Preheat the oven to 180 degrees Celsius.

20

Set the dish aside while you make the bechamel sauce.

21

In a small saucepan add salt, pepper, corn flour and nuttelex.

22

Turn the stove onto a low heat and whisk the mixture until the nuttelex is melted and there are no flour lumps.

23

Add the tofutti and half the almond milk, continually stirring to get rid of any lumps that may form.

24

As the mixture thickens and the tofutti melts continue to drizzle in a further cup of milk so that you are only thinning the mixture slightly before it thickens again.

25

**NOTE you may not need a full 3 cups milk. To test, dip a spoon into the mixture. If it coats the back of the spoon evenly before beginning to run off then you have a good consistency. If the mixture is quite thick and does not come off the spoon, add more milk until it just coats the back of a spoon.

26

Once ready, remove from the heat and spoon on to the lasagna. Spread evenly with a spatula or back of a spoon.

27

Bake in preheated oven for 45 minutes.

28

Makes 12-14 serves.